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
Patent Type:
Patent Status:
Public Domain
Office of the Vice Chancellor for Research and Extension © 2018
UP System | UP Los Baños | OVCRE Legacy Website