Research internship in the National Institute of Molecular Biology and Biotechnology and preliminary study on buffalo mozzarella cheese production using Biotech microbial rennet (Rhizopus chinensis)

Date

6-2016

Degree

Bachelor of Science in Agricultural Biotechnology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Sheba Mae M. Duque

Abstract

The research internship was divided into two parts wherein the first part involved working on projects for Salmonella and Streptococcus in the National Immunological Testing Laboratory in the National Institute of Molecular Biology and Biotechnology under the supervision of Dr. Susan A. Sedano. The second part of the internship aimed to produce mozzarella cheeses using different milk coagulants namely Microbial Rennet, CHYMAXTM, and Microbial Rennet acidified with Vinegar. Samples were assessed thru physicochemical, proximate composition, and sensory analyses. Results showed no significant difference on the pH of all samples and firmness test showed that the commercially available Mozzarella cheese, Arla (control) is the softest while the cheese made with Microbial Rennet is the hardest. There were no significant differences on the proximate compositions of treatments except for the fat content where the use of Microbial Rennet (13.67%) was significantly different from CHYMAXTM (15%) and Microbial Rennet: Vinegar (15%). Sensory evaluation showed that Arla (control) was the most preferred product, followed by sample made with CHYMAXTM and then Microbial Rennet.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2016 A127 /T46

Notes

Major in Food Biotechnology

Document Type

Thesis

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