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Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
Kesong Puti ng Laguna
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Kesong Puti ng Laguna

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  • Palitan ang pic ng starter
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    • 1. BIOTEKNOLOHIYA: Katuwang maunlad sa na PAGKEKESO
    • 2. Mga sangkap sa paggawa ng keso: Asin Gatas Rennet Starter
    • 3. Ano ang RENNET? Ito ang ginagamit para mabuo ang gatas para maging keso.
    • 4. Saan nagmumula ang rennet <ul><li>Hayop – guya (baka & kalabaw), kambing </li></ul><ul><li>Halaman – papaya, pinya, gabi </li></ul><ul><li>Mikrobyo </li></ul>
    • 5. Ca Rennet Paano nabubuo ang keso Protina ng gatas =Malinamnam na lasa =Magandang tekstura BUO-BUONG PROTINA Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca Ca
    • 6. Sa Pilipinas ABOMASUM IMPORTED rennet
    • 7. Pepsin Ca Ca Ca Ca Ca Ca Ca Ca Ca RENNET NG MATANDANG HAYOP Protina ng gatas =Mapait na lasa =Mababang harvest HIWALAY NA PROTINA
    • 8. <ul><ul><li>a research and development unit of UP Los Baños established on December 20, 1979 by the UP Board of Regents </li></ul></ul><ul><ul><li>BIOTECH is a member of the national biotechnology network under the University of the Philippines System </li></ul></ul>National Institute of Molecular Biology and Biotechnology (BIOTECH)
    • 9. BIOTECH MICROBIAL RENNET <ul><li>Makabagong rennet mula sa bioteknolohiya </li></ul><ul><li>Mula sa amag na Rhizopus chinensis </li></ul>
    • 10.  
    • 11. Paggamit ng BIOTECH RENNET 10 ml sa isang litro ng gatas
    • 12. Application of Microbial Rennet Blue cheese White cheese Mozzarella cheese
    • 13. Mga Katangian ng BIOTECH Rennet <ul><li>Mas marami ang nagagawa keso kada litro ng gatas </li></ul><ul><li>Mas malinamnam ang lasa at pino ang tekstura </li></ul><ul><li>Matagal bago masira </li></ul><ul><li>Bagong produkto para sa vegetarian </li></ul>
    • 14. Mga produkto bioteknolohiya ng Starter culture-probiotic organisms
    • 15. BIO-N MYKOVAM BIO-ORGANIC FERTILIZERS MYCOGROE NITROPLUS Microbial Fertilizers Hemorrhagic Septicemia (BIO-HS) B Vaccine
    • 16. Imsil cheese production cooperative ( Korea rural community) <ul><li>History </li></ul><ul><li>-1967 Established cheese manufactory </li></ul><ul><li>( house level) </li></ul><ul><li>-1981 Established agriculture cooperative </li></ul><ul><li>(200 member) </li></ul><ul><li>-1986 Construction cheese manufactory </li></ul><ul><li>area of building : 1,354 m ² </li></ul><ul><li>amount of collect milk/day : 40 ton </li></ul><ul><li>production of cheese goods : 5 ton/day </li></ul><ul><li>1,300 ton/year </li></ul>
    • 17. Certification relate to production <ul><li>ISO : Certificate of Quality </li></ul><ul><li>Management system </li></ul><ul><li>HACCP : hazard analysis and </li></ul><ul><li>Critical control points </li></ul><ul><li>Certificate of good product </li></ul>
    • 18. Procedure of processing <ul><li>1. Collect milk from </li></ul><ul><li>200 farmers </li></ul><ul><li>2. Milk quality test </li></ul><ul><li>3. Milk storage </li></ul><ul><li>4. Sterilization </li></ul>
    • 19. 5.Cream isolation 6. Lactobacillus culture 7. Add rennet 8. Setting
    • 20. 9. Cutting 10. Drainage whey 11. Matting & cutting 12. Stretching
    • 21. 13. Molding 14. Inhibition of fermentation 15. Drying & maturation 16. Delivery
    • 22. ThAnK yOu

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