Objective:
This course is introduces participants to the principles of processing different dairy products that can be manufactured at home. These include liquid milk, yoghurt, ice cream, white cheese, mozzarella cheese, processed cheese, and pastillas de leche. This course also includes topics on cheese coagulants and sensory evaluation of dairy products.
Duration / Date:
Five days every summer (midyear) and/or as per request
Target / Beneficiaries:
Government agencies, NGOs, extension workers, agricultural technicians, agriculture teachers, cooperatives, farmers, mothers, and individuals or even entrepreneurs who are willing to learn dairy sciences
Cost of Participation:
PhP 3,500 per participant
Office in Charge:
Dairy Training and Research Institute (DTRI)
College of Agriculture and Food Science
University of the Philippines Los Baños
Contact Details:
Ms. Myrna S. Galang
DTRI Extension Coordinator
E-mail: [email protected]
Tel. No.: (049) 536-3744