Category: Completed

Program Leader : Professor Faustino Q. Arrienda
Department of Agribusiness and management (DAM)

Project Leader : Olivia C. Emata
ADSC, UPLB

Date Started : August 17, 2009

Funding Agency : DOST, PCARRD

Project Fund : P2,470,000.00

Staff Involved : Eleazar Manaog, Miguel C. Ting, Charlene Nina R. Lim-Laboratory Technician;
Mary Ann Panabang – Laboratory Aide
Josephine L. Rayos – Support Staff

ABSTRACT

The first 4 months of the project was utilized for project organization, procurement and other refinements of cheese processing procedures for manual preparation. The trial runs were conducted to prepare the project staff for the actual cheese production and training. These trial runs were conducted in the laboratory as it is equipped with a 40 li cap cheese vat (using direct heat). In as mush as DTRI cannot provide us milk for our processing needs due to low milk production, we sourced the milk from Real Fresh Dairy Farm at P21 per liter.

The program management decided to process the excess cream of ADSC Toll processor, Real Fresh Dairy Inc. DTRI procedure on cream manufacture was improved as a result of sensory evaluation conducted by staff of the animal Products and by Products Utilization Division (APPUD) of the ADSC. The business aspect of cream cheese production using this experience was documented to serve as a business model for student cheese technopreneurs. The project processed cream cheese, Gouda and Blue cheese using buffalo milk courtesy of Philippine Carabao Center (PCC). PCC provided milk to support the R and D component of the project on cheese processing.the cheese was made available for sale at PCC dairy bar.

Eighteen students from the College of Agriculture and College of Economics and Management opted cheese processing as their business option after graduation. They were trained in the initial phase of their Special Problem which is also a pre requisite for their graduation. Only 12 business plans were made and presented to technical group hence, these students were the only ones allowed to continue the implementation of their business plans. Only 8 out of 12 were able to make it in the final business implementation. One opted to make white cheese, one for Ricotta cheese, and the rest chose cream cheese from different types of milk. Despite of being more expensive compared to the products made from cow and buffalo milk, cream cheese from goats milk was found to be the most promising in the market. To date, there are now 3 students utilizing the ADSC dairy plant as Toll Processors. There are now 4 successful student technopreneurs being considered by the technology Business Incubator program of the University for technical assistance.

Researchers : Ma. Jovi L. Hodrial, Nenita E. Tapay and Virginia L. Barraquio

ABSTRACT

The kasilyo processors of Cavite Province were females, aged 28 to 65 years old, with majority of them elementary school graduates. Some were married to farmers who are engaged in raising Philippine carabaos. Kasilyo making is their only occupation and source of income, which ranged from Php 300 to 2000 per day. The technology of kasilyo making was either learned from their mother/mother-in-law or from their spouse. The kasilyo technology was entirely different from UPLB-DTRI technology, from the coagulant used up to the method of processing. Majority of the kasilyo processors were not aware of the UPLB-DTRI technology because no one has informed them about it. Only three (3) of the eight (8) kasilyo processors were interested in adopting the DTRI-UPLB technology because of the less labor and minimal contact with hands involved. The results of acceptability evaluation showed that UPLB-DTRI cheese was liked highly (P<0.05) over kasilyo samples.  The mean moisture, ash, total protein, fat and salt contents of kasilyo samples were higher compared to the UPLB-DTRI cheese. The pH of DTRI cheese was higher than the pH of kasilyo samples. Kasilyo samples showed total bacterial and yeast and mold counts per g ranging from 2.20 x 108 to TNTC (too numerous to count) at 10-6 dilution and 1.91 x 104 to TNTC at 10-1 dilution, respectively. The coliform counts were all TNTC at 10-1 dilution. Sanitary methods during processing, pasteurization of milk and education/training of kasilyo processors were recommended to improve the quality of kasilyo.  

Researchers: Ma. Jannine M. Vallejos, Laura J. Pham and Virginia L. Barraquio

ABSTRACT

Natural and processed cheese samples from the different supermarkets around Laguna Province in the Philippines were analyzed for the presence and quantity of biogenic amines using thin layer chromatography with Biosoft™ Quantiscan program. The histamine concentrations were 113.4 ± 1.8 ppm, 217.9 ± 1.0 ppm, and 49.9 ± 3.6 ppm in Blue, Cheddar and Edam cheese, respectively. The histamine limit in cheese is 100 mg/kg, hence the level found in Cheddar cheese needs to be looked into. The tyramine contents were 2269.3 ± 3.6 ppm, 571.3 ± 2.0 ppm and 199.7 ± 1.9 ppm in Blue, Cheddar and Edam cheese, respectively. Since the limit for tyramine in cheese is 200 mg/kg the levels found in Blue and Cheddar cheese is of serious concern. Brie, processed cheese and white soft cheese (kesong puti) were negative for both histamine and tyramine. All cheeses were negative for cadaverine. High levels of histamine and tyramine found in the cheese samples analyzed indicate the need to expand sampling to other natural cheese varieties sold in the province. Then, actual or anticipated human exposure risk to BAs in cheese can be determined to ascertain the necessity for the Food and Drug Administration and other government agencies concerned with food safety to take action.