Dairy products processing at Camarines Sur Dairy Processing Plant Pili, Camarines Sur

Date

4-2014

Degree

Bachelor of Science in Agriculture

Major Course

Major in Animal Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Maria Cynthia R. Oliveros

Committee Member

Elpidio M. Agbisit, Jr. Domingo E. Angeles

Abstract

The major plant practice was conducted at Camarines Sur Dairy Processing Plant from April 23 to May 18, 2012. The cooperative has been in the dairy business for so many years thus, it has a steady membership of loyal cooperatives. These cooperative members supply the regular source of cow's milk for the plant's daily operations. The average volume of raw milk received by the plant everyday is 230 liters. Raw milk is subjected to quality assessment which determines the milk grade. Grade A milk is allocated to liquid milk products like plain fresh milk, flavored milk and chocolate milk. On the other hand, Grade B milk is used for the processing of soft white cheese. Chocolate milk receives the greatest allocation with 50.39% of the total volume of raw milk because it has a higher consumer demand. The products are marketed in nearby towns and provinces of Camarines Sur with their brand name, Farm Classic. The student was able to familiarize, as well as to experience different manufacturing and management practices in the dairy processing plant. Possible solutions for the improvement and enhancement of the services offered by the processing plant were also given.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2014 A3 /N37

Notes

source: ilib only

Document Type

Thesis

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