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BIOTEKNOLOHIYA:Katuwan
gmaunlad
sanaPAGKEKES
O
Mga sangkap sa paggawa ng keso:
Asin
Gatas
Rennet
Starter
Ano ang RENNET?
Ito ang ginagamit para mabuo ang gatas para maging keso.
Saan nagmumula ang rennet
• Hayop – guya (baka & kalabaw), kambing
• Halaman – papaya, pinya, gabi
• Mikrobyo
CaCa Ca
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Rennet
Paano nabubuo ang keso
Protina ng gatas =Malinamnam na lasa
=Magandang tekstura
BUO-BUONG PROTINA
Sa Pilipinas
ABOMASUM
IMPORTED rennet
Pepsin
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RENNETNGMATANDANG HAYOP
Protina ng gatas
=Mapait na lasa=Mababang harvest
HIWALAY NA PROTINA
•a research and development unit of UP Los Baños established on December 20, 1979 by the UP Board of Regents
•BIOTECH is a member of the national biotechnology network under the University of the Philippines System
BIOTECH MICROBIAL
RENNET
•Makabagong rennet mula sa bioteknolohiya
•Mula sa amag na Rhizopus chinensis
Paggamit ng
BIOTECH
RENNET
10 ml sa isang litro ng gatas
Application of Microbial Rennet
Blue cheese
White cheese Mozzarella cheese
Mga Katangian ngBIOTECH Rennet
• Mas marami ang nagagawa keso kada litro ng gatas
• Mas malinamnam ang lasa at pino ang tekstura
• Matagal bago masira
• Bagong produkto para sa vegetarian
Mga produkt
obioteknolohiya
ngStarter culture-probiotic organisms
BIO-N MYKOVAM BIO-
ORGANIC FERTILIZER
S
MYCOGROENITROPLUS
Microbial Fertilizers
Hemorrhagic Septicemia (BIO-
HS) B Vaccine
Imsil cheese production cooperativeImsil cheese production cooperative( Korea rural community)( Korea rural community)
History-1967 Established cheese manufactory ( house level)-1981 Established agriculture cooperative (200 member)-1986 Construction cheese manufactory area of building : 1,354 m² amount of collect milk/day : 40 ton production of cheese goods : 5 ton/day 1,300 ton/year
Certification relate to productionCertification relate to production
ISO : Certificate of Quality
Management system
HACCP : hazard analysis and
Critical control points
Certificate of good product
Procedure of processingProcedure of processing
1.1. Collect milk fromCollect milk from
200 farmers200 farmers
2. Milk quality test2. Milk quality test
3. Milk storage3. Milk storage
4. Sterilization4. Sterilization
5.Cream5.Cream isolationisolation
6. Lactobacillus6. Lactobacillus culture culture
7. Add rennet7. Add rennet
8. Setting8. Setting
9. Cutting9. Cutting
10. Drainage whey10. Drainage whey
11. Matting & 11. Matting & cutting cutting
12. Stretching12. Stretching
13. Molding13. Molding
14. Inhibition of14. Inhibition of fermentation fermentation
15. Drying & 15. Drying & maturation maturation
16. Delivery16. Delivery