PHYSICO-CHEMICAL AND MICROBIAL QUALITY OF LOCALLY AVAILABLE SOFT-WHITE CHEESE (KESONG PUTI) IN LAGUNA, PHILIPPINES

Abstract

Soft-white cheese, also known as kesong puti, is a locally produced cheese popularized in Laguna, Philippines. This study aimed to assess the physico-chemical and microbial quality of kesong puti produced by home-based processors, comparing them to an institutional producer. Protein, fat, moisture, ash, and pH were analyzed from three batches of kesong puti from four different producers. Duplicate tests per batch were conducted. Microbial analyses were performed to determine the total plate count (TPC), total coliform (TC), and Escherichia coli (EC) levels. Results showed that the institutional producer had significantly higher (p<0.05) fat content (16.14%) and pH (6.62) compared to the home-produced kesong puti, which ranged from 10.21-11.79% for fat and 5.73-5.99 for pH. The TPC, TC, and EC also exhibited highly significant (p<0.01) differences, with higher microbial counts in the home-produced kesong puti, exceeding the limits set by the Food and Drug Administration. Production practices, milk sources, and handling methods likely contribute to these differences. The study underscores the importance of implementing quality control measures in kesong puti manufacturing and distribution, especially for home-based processors. The data generated from this study can serve as a basis for establishing ordinances for regular monitoring of kesong puti produced by home-based processors.