BG-RESEARCH

Our Technologies

Print
Queso De Piña
To make soft cheese Queso de Piña, fresh goat’s or cow’s milk is first salted, pasteurized at 75ºC and set undisturbed for 30 minutes with IFS-6 milk coagulant. The coagulum is then cut into large cubes, partially drained, mixed with pineapple tidbits, knitted for an hour, and finally cut into blocks and packaged.
Category:
Dairy technology
Patent Type:
Patent
Patent Status:
Public Domain

BACK

Does this technology interest you?

Get more details from our Intellectual Property Office through the UPLB Technology Transfer and Business Development Office (This email address is being protected from spambots. You need JavaScript enabled to view it.).

Office of the Vice Chancellor for Research and Extension

  • 3F UPLB Main Library Building,
    University of the Philippines Los Baños,
    College, Laguna,
    The Philippines 4031

  • Tel/Fax:
    +63 (049) 536 2354
    +63 (049) 536 5326

  • ovcre.uplb@up.edu.ph

OVCRE Publications

RDE Digest Vol. 10 No. 1
RDE Chronicle Vol.4 No. 2