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Blue Cheese from Skimmilk Powder-Coconut Blend
This technology uses skimmilk powder-coconut milk (SMP-CCM) blend and cow’s milk standardized to 3% fat. In developing Blue Cheese, the coconut milk serves as the fat carrier in cheese manufacture and replaces the costly butterfat, thus, providing a new cheese milk 40% cheaper than the traditional fresh cow’s milk. The modified Blue cheese requires a shorter ripening period of 6-7 weeks and has the characteristic blue cheese flavor and aroma and fine texture. It has protein, salt and pH value quite similar to those of cow cheese. It also has a unique blue-green venation in its white interior.
Category:
Dairy technology
Patent Type:
Patent
Patent Status:
Public Domain

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