Tecnología para la producción de un queso azul

Francisco  Duquesne; Estelia Álvarez; Carlos  García

Technology for a blue cheese production

Authors

Francisco Duquesne Instituto de Investigaciones para la Industria Alimenticia
Estelia Álvarez Instituto de Investigaciones para la Industria Alimenticia
Carlos García Instituto de Investigaciones para la Industria Alimenticia

Keywords:

blue cheese, cow milk, technology, Penicillium roqueforti

Abstract

The definition of a blue cheese technology manufactured with cow milk was carried out in a cheese factory. With this purpose, 6 trails tests and 12 experiment tests of 300 L each one, were elaborated in order to know the fundamental process parameters and to extract the indispensable information for the preparation of the process standard and its characterization were also determined.