The production of Blue Cheese with the Addition of Nonpathogenic Strain of Klebsiella pneumoniae and Fortification of Folic Acid and Iron

Abstract

Blue cheese is a semi-soft ripened chesee involves the growth of Penicillium roqueforti in the ripening process. Cheese has a longer ahelf life compared to raw milk and the production of cheese will give add value to the finished product, which, therefore, can benefit local dsiry farmerss in Indonesia. The objectives this study was to produce a new variant of Blue cheese which was made from a mixture of fresh cown milk (Frisian Holstein cow) and skimmed milk powder and which had a high vitamin B12, foli acid, and iron content.