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