BIOTEKNOLOHIYA:Katuwan

gmaunlad

sanaPAGKEKES

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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

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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