Ma. Andrea Placer Marie Julliene N. Solidum (March 2013)
Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHS WVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines
ABSTRACT
Kesong Puti or white cheese is a local product in the Philippines. It is made from Carabao’s milk and rennet. Kesong Puti making already existed since the Spanish colonization; however, the number of people who produce Kesong Puti is not as much compared to that of the past because Kesong Puti has a shorter shelf-life compared to other cheeses. This study aimed to compare the effects of Sodium Benzoate and Propionic Acid on Kesong Puti. The main objective was to count the shelf life in terms of number of days where the Kesong Puti, Kesong Puti containing Sodium Benzoate (KPSB), and Kesong Puti containing Propionic Acid (KPPA), are still palatable. Fresh Carabao’s Milk was pasteurized at 72°C for 15 seconds and was cooled down to 40°C before the addition of rennet and antimicrobial preservative. After 30 minutes, the whey was allowed to drain for 4 hours. The concentrations of Sodium Benzoate and Propionic Acid added to the two Kesong Puti treatments were 0.1% and 0.05% respectively. The microbial counts, peroxide values, and pH values of the three Puti treatments were measured using the Total Plate Count (TPC) Method, lodine-Sodium Thiosulfate Titration, and a pH meter, respectively for four consecutive days. The three treatments were subjected to a seven-point hedonic scale for the sensory evaluation; ten randomly selected people served as panelists. There were three trials per treatment for every test conducted. The microbial counts of the Kesong Puti, KPSB, and KPPA ranged from 0 to TNTC in a span of four days. No peroxides were observed during the whole duration of this experiment. The pH values of the Kesong Puti, KPSB, and KPPA ranged from 7.0 to 7.6 in a span of four days. Results showed that the antimicrobial preservatives Sodium Benzoate and Propionic Acid did not significantly increase the shelf-life of Kesong Puti in terms of number of days (a=0.05).