Post by ayet pandy on Jun 18, 2010 16:09:49 GMT -8
Every summer, the University of the Philippines – Los Baños Animal and Dairy Sciences Cluster (ADSC) conducts Summer Short Courses varying from production to the processing of dairy products. Though ADSC offers trainings on milk processing, they focused on milk from cows and carabaos as they are considered to be the most available in the Philippine market. Fortunately, Mrs. Myrna S. Galang was able to tailor-fit a short course catering to our farm’s main product – goat’s milk. The Basic Training Course on Goat’s Milk Processing, a first of its kind, was a 5-day training that gave Tito Nestor, Tita Purita, my mom and I a lot of knowledge with regards to goat’s milk and it’s properties, and hands on experience on how to process it.
What sets apart this training course from any other is that we were not immediately forced into making different products out of goat’s milk. The method in which we were taught was through lectures first and then the lab work followed. We were first taught of the basics – the definition of milk and its physio-chemical properties – by Mrs. Iluminada “Tita Lumen” Gomez. Together with two of our workers at the farm, Tito Ime and George, we learned about milk hygiene and sanitation, which are very important in getting milk from the goats. This is very crucial as Tita Lumen explained that the lack of it would drastically change the quality of milk that is to be processed. In example, mishandling and improper storage temperature could actually cause the milk to be contaminated and would become very acidic – too much for it to be processed into market milk. It is very important also to know the basic properties of the milk you are using – how much fat and protein it contains, and if it adulterated or not. To further illustrate this, Ione Sarmago presented to us the dairy microbiology and chemistry thru lab work with the use of equipments such as the lactometer.
The actual making of goods such as market milk, cheese and confectionaries was not the typical cooking demo that most of us engage to. Tita Lumen and Mrs. Aida Lanaca gave very detailed discussions on the ingredients and their functions in the process. They also provided us with several sources and alternatives for the materials such as the rennet and bacteria to be used in cheese and yoghurt making.
The Basic Training Course on Goat’s Milk Processing is a highly recommended short course to attend to whether you are already in the industry or is still planning to. The resource persons of this course are very much credible and are unselfish when it comes to their knowledge as they shared to us both scientific and technical information, and their experiences as well.
What sets apart this training course from any other is that we were not immediately forced into making different products out of goat’s milk. The method in which we were taught was through lectures first and then the lab work followed. We were first taught of the basics – the definition of milk and its physio-chemical properties – by Mrs. Iluminada “Tita Lumen” Gomez. Together with two of our workers at the farm, Tito Ime and George, we learned about milk hygiene and sanitation, which are very important in getting milk from the goats. This is very crucial as Tita Lumen explained that the lack of it would drastically change the quality of milk that is to be processed. In example, mishandling and improper storage temperature could actually cause the milk to be contaminated and would become very acidic – too much for it to be processed into market milk. It is very important also to know the basic properties of the milk you are using – how much fat and protein it contains, and if it adulterated or not. To further illustrate this, Ione Sarmago presented to us the dairy microbiology and chemistry thru lab work with the use of equipments such as the lactometer.
The actual making of goods such as market milk, cheese and confectionaries was not the typical cooking demo that most of us engage to. Tita Lumen and Mrs. Aida Lanaca gave very detailed discussions on the ingredients and their functions in the process. They also provided us with several sources and alternatives for the materials such as the rennet and bacteria to be used in cheese and yoghurt making.
The Basic Training Course on Goat’s Milk Processing is a highly recommended short course to attend to whether you are already in the industry or is still planning to. The resource persons of this course are very much credible and are unselfish when it comes to their knowledge as they shared to us both scientific and technical information, and their experiences as well.
