POLYTECHNIC UNIVERSITY OF THE PHILIPPINES COLLEGE OF SCIENCE; DEPARTMENT OF NUTRITION AND FOOD SCIENCE BACHELOR OF SCIENCE IN NUTRITION AND

DIETETICS FOOD PROCESSING

LABORATORY/KITCHEN REPORT
ACTIVITY TITLE: #3 FERMENTATION; PAPAYA ACHARA and CHEESE PURPOSE/OB!ECTIVE: A" HITE

To determine the effect of storage temperature in the rate of fermentation. B" To know the effect of different level acid in white cheese making. To determine the best percentage of acid in making white cheese.

GUIDE #UESTIONS: 1. What is Fermentation? 2. Cite example of food products that are given fermentation treatment? . !ow effective were different levels of acid in fermenting white cheese? ". !ow does temperature affects the rate of fermentation?

MATERIALS AND METHOD$S% MATERIALS: A" Pa&a'a A()a*a Weighing #cale Chopping $oard %itchen %nife &egetable 'eeler Cheese (rater #trainer )i*uid +easuring Cup ,1---ml. Food Tra/ #poon )adle Casserole Thermometer Wide +outh $ottle with Cover METHOD: A" Pa&a'a A()a*a 1 kg (rated 'apa/a

MATERIALS: B" K+,-n. P/01 Cheese Cloth 'lastic Container Wooden #poon +easuring Cup ,0r/. +easuring #poon 1ectangular 'lastic Container ,packaging. Colander )adle Casserole

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES COLLEGE OF SCIENCE; DEPARTMENT OF NUTRITION AND FOOD SCIENCE BACHELOR OF SCIENCE IN NUTRITION AND DIETETICS FOOD PROCESSING 2-- grams &inegar 2-- grams White #ugar - grams #alt -- grams Water 3- grams #hallots4 peeled and sliced - grams (arlic4 peeled and sliced 3- grams 1ed $ell 'epper4 sliced , inch long. 1-- grams Carrots4 5ulienne 3- grams (inger4 5ulienne 1. 'reparation of 'apa/a6 add 32.*a3, salt to 1kg grated papa/a and let stand for an hour. Water will oo7e out from the papa/a. #*uee7e off the li*uid until the original 1kg of grated papa/a has been reduced b/ about 83- grams to 23- grams. #pread on tra/s and air9dr/ or sun9dr/ to further reduce of moisture. 2. 'ickling #olution6 combine vinegar4 sugar4 salt and water. !eat to boil. Take 2--ml of the solution and marinate shallots4 garlic4 ginger4 carrots and red bell pepper. . With the remaining solution ,83-ml.4 reh/drate the partiall/ dried grated papa/a. :dd drained marinated vegetables into papa/a mixture. ". Fill 2"- grams of the achara into bottles. Fill more pickling solution leaving 3mm headspace. 3. 'lace the cap and seal completel/. 2. 'rocess;'asteuri7ed at 1--<C for 1- minutes. :ir cool processed 5ars for - minutes. Water cool to approximatel/ "-<C )abel and store. $. K+,-n. P/01 $F*+,) )10+ C)++,+%

1 gallon Carabao=s +ilk > cup white or apple cider vinegar 2 cups hot water ,optional. Sa40 5a0) " cups water > cup vinegar > cup salt ,add more for saltier cheese. 1. ?n a large pot4 heat milk to a rolling ,gentle. boil4 stirring often to avoid burning the bottom.

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES COLLEGE OF SCIENCE; DEPARTMENT OF NUTRITION AND FOOD SCIENCE BACHELOR OF SCIENCE IN NUTRITION AND DIETETICS FOOD PROCESSING 2. 0ri77le the vinegar4 cook for 13 seconds while stirring. . Turn off heat and continue stirring until curds form ,whe/ should be clear and not milk/.. For softer cheese4 stir in hot water now. ". @nce /ou obtain clear separation of curds and whe/4 let set for 1minutes. 3. When the curds have settled below the whe/4 ladle the curds onto the cheese cloth lined colander. Tie corners into a knot and hold the bag under running lukewarm water to wash off the vinegar. (entl/ twist the top of the cheese cloth to s*uee7e out more whe/. 2. #hape the cheese in the cheese cloth into a 2A9inch thick log4 return to the colander and place a bowl of water or a 39lb weight on top for 2minutes. 8. Bnwrap cheese4 cut into A9inch slices and let soak in the salt bath for 13 minutes. C. #tore in refrigerator with a little of the salt bath. Will keep for 2 weeks.

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES COLLEGE OF SCIENCE; DEPARTMENT OF NUTRITION AND FOOD SCIENCE BACHELOR OF SCIENCE IN NUTRITION AND DIETETICS FOOD PROCESSING

PICTURE

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES COLLEGE OF SCIENCE; DEPARTMENT OF NUTRITION AND FOOD SCIENCE BACHELOR OF SCIENCE IN NUTRITION AND DIETETICS FOOD PROCESSING

DATA GATHERED:

CONCLUSION AND DISCUSSION OF RESULTS:

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES COLLEGE OF SCIENCE; DEPARTMENT OF NUTRITION AND FOOD SCIENCE BACHELOR OF SCIENCE IN NUTRITION AND DIETETICS FOOD PROCESSING

RECOMMENDATION/LEARNING E6PERIENCE/ESSENTIALITY OF THE SUB!ECT MATTER: