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Cheese making is a prolific industry in the Philippines. For this industry to prosper, the production of quality cheese is vital. Rennet, an enzyme used to coagulate milk in making cheese, comes in different forms. The commonly used rennet is the natural rennet that comes from the fourth stomach of ruminants called abomasum. In order to obtain natural rennet, a ruminant must be slaughtered to get its abomasum. In line with this, the National Institute of Molecular Biology and Biotechnology (BIOTECH-UPLB), in the person of Dr. Susana Mercado, developed the local microbial rennet as a substitute to the abomasum-based rennet. BIOTECH Rennet is an innovative technology that can help cottage industries. BIOTECH Rennet produces more cheese with better texture, sensory qualities, longer shelf life, and is vegetarian-friendly. Additionally, it can be used for all types of cheeses. Produced by DEVC 50 F-3R Batac, Kay Marie de Silva, Christerbert Galang, Jonathan Alexander Herrera, Jedidaiah Joy Lazaro, Maria Lourdes Nevado, Nina Loi Peralta, Patrick
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Better texture, taste and nutrient. The cheese produced from BIOTECH Rennet is creamier in texture, firmer and has more nutrients because the rennet compressed most of its nutrient content. Longer shelf life. Cheese produced from BIOTECH Rennet has a longer shelf life of 5 to 14 months. Biotech rennet saves money. Instead of importing commercial rennet, BIOTECH rennet can be used and still produce high quality cheeses. This helps local cheesemakers increase income and improve lives. Safe and sure. BIOTECH Rennet ensures safety since it is not lifted from ruminants abomasum which is easily contaminated by insects. Vegatarian-friendly Cheese. Since BIOTECH Rennet is not obtained from ruminants abomasum, lacto-vegetarians can indulge with a cheese suitable for them.