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Pilot Scale Technology for Cheddar-Type Cheese
In this pilot-scale technology, milk is pasteurized to 63 °C for 30 minutes and cooled to 31-30° C. The starter is added and the milk is allowed to ripen for one hour until the acidity is decreased by 0.02%. The coagulant is evenly added on the milk surface and stirred for about one minute. The milk is allowed to set for 30-40 minutes or until the coagulum is formed and later cut along the vertical and horizontal manner using a cheese knife. The curd is left undisturbed for five minutes and stirred for 10 minutes. The steam is allowed gradually into the jacket of the vat. The temperature of the curd and whey is raised from 30-31 °C to 38 °C in 30-35 minutes. The acidity is adjusted to 0.17-0.19%. Using a strainer plate, the curd is pushed a little away from the exit valve of the vat and allowed to settle. The acidity development is carefully watched. When the acidity reaches 0.22%, the remaining whey is drawn off. The curd is cut into suitably sized blocks. At about 0.45% acidity, the pile of the curd is doubled. Turning the blocks is done every 15 minutes, maintaining the temperature at 36-38 °C. When the acidity reaches 0.60%, the curd is weighed to get the yield and milled into one-inch cubes. The curd is then spread at the bottom of the vat and salt is added in three separate portions, allowing its portions to dissolve before adding the next by stirring thoroughly. The salted curds are molded and pressed into 5-kg molds lined with cheesecloth. Eighty kg weight is applied for 30 minutes then another 160-kg weight is applied overnight. Cheese is removed from molds and cheesecloth and ripened at 15°C and 85% relative humidity for 4-5 months with cleaning and turning every other day.
Dairy technology
Patent Type:
Patent Status:
Public Domain


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