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UPLB Blue Cheese
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For UPLB Blue Cheese, cow’s milk is pasteurized, added with lactic and fungal starters and calcium chloride and coagulated with IFS-6 milk coagulant. The firm coagulum is cut into small cubes, stirred, placed in hoops and drained. The resulting cheese blocks are rubbed with salt, stored for six days with daily inversion, pierced, and finally ripened for eight weeks at 15ºC to develop the unique blue-green venations in the yellowish-white interior and acquire the characteristic piquant blue cheese flavor and aroma and smooth texture.
Category:
Dairy technology
Patent Type:
Patent
Patent Status:
Public Domain
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