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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.
Dairy technology
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Public Domain


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