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.