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Pilot Scale Technology for Gouda-Type Cheese
In this pilot-scale technology, the milk in a container vat is pasteurized at 63 °C for 30 minutes then cooled to 30-31 °C, added with starter and ripened for about 30 minutes. The coagulant is then added and the coagulum is cut with 3/8”-1/4” cheese knife in lengthwise and crosswise manner. The curd is allowed to settle for 10 minutes. Initial stirring and partial removal of whey are done. The curd and whey are cooked for 20 minutes by sprinkling with hot water. Second stirring of cooked curd in the whey for about 40 minutes is made until it reaches a proper consistency. The curd is pushed away from the exit gate of the vat by means of strainer plate. The level of curd is adjusted to the desired thickness and the diluted whey drained off to the level where it just covered the curd. Compressing of curd and complete withdrawal of whey followed. Knitted curd is cut into suitable pieces and fitted into molds lined with cheesecloth. The cheese is pressed with 80-kg weight overnight at room temperature. The cheese is removed from press and cheesecloth, and cut into three smaller blocks. After cutting, the cheese is immersed in 20% brine at 15° C and shaken with salt over the exposed portion. The cheese is left in the brine for 24 hours. After 24 hours, the cheese is removed from the brine, drained for 24 hours on the shelves at 15 0 C and transferred to dry shelves in the ripening room, which is kept between 15-18 °C and 70-80% relative humidity. The cheese block is cleaned every other day by wiping with a moist cloth to remove mold growths. Ripening is done for 2-3 months.
Dairy technology
Patent Type:
Patent Status:
Public Domain


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