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Cheese production can be a viable source of income because of the increasing population, lifestyle changes, and the growing awareness for healthy yet delicious food.

To produce cheese, we need rennet to coagulate milk. Rennet can be classified based on the culture, the technology used, and its source. The type of rennet used is essential in determining the quality and amount of cheese produced for every liter of milk.

The BIOTECH Rennet is the product of R&D collaboration between the National Institute of Molecular Biology and Biotechnology BIOTECH) of the University of the Philippines Los Baños, the Department of Science and Technology, and other agencies of the government. Through the efforts of Dr. Susana Maldo-Mercado, head researcher, small- and medium-scale producers can create high-quality and more savory cheeses. Hopefully, this can improve the cheese processing industry.

Benefits

There are certain advantages in using BIOTECH Rennet for milk production. First, cheeses become creamier, finer, and more savory because the rennet preserves the natural components of milk.

Second, more cheese can be produced from every liter of milk. For example, BIOTECH Rennet increases cottage cheese or “kesong puti” production by half a kilo for every liter of milk.

Third, the shelf life and quality of cheese lengthens by 2–3 weeks. Also, taste and water content lasts longer.

Fourth, it is safe to consume. BIOTECH Rennet is made from a new process that is clean and safe from contaminants like insects. Finally, cheese made from BIOTECH Rennet is friendlier for vegetarians. Its ingredients are strictly made from plant products, unlike traditional coagulants.

Kesong Puti – made easy

Here are the easy steps to make kesong puti using Biotech Rennet:

1. Pasteurize the milk by combining 2 tbsp of salt for every liter of milk in a pot under medium heat. Keep stirring using a sterile ladle for 15–20 seconds or until the mixture reaches 72^oC. Remove from heat and let it cool to about 45^oC–55^oC.

2. For every liter of the mixture, add 10ml of Biotech Rennet. Allow the milk to coagulate for 30–40 minutes. Prepare the cheese molds while the milk curdles.

3. Prepare the container trays by lining them with cheesecloth or “katsa”. Make sure that the trays are slotted with holes so that the liquid whey can seep through. Place the curdled mixture into separate container trays. If more of the liquid whey seeps through, the cheese becomes dryer and harder. To make softer cheese, quickly place the mixture in a different container.

4. Store the cheese in the refrigerator to maintain freshness.

Source: publications.pcarrd.dost.gov.ph, PFN No. 6768 January – March 2010. (Translated to English by Christian Anthony T. Cangao from “Makesong hanapbuhay mula sa BIOTECH Rennet” written by Susana M. Mercado, Olivia C. Emata, Ronilo P. Violanta, and Mr. Noel Catibog)