University of Cebu-Banilad Library catalog › Details for: Exploring the production process of queseo homemakers in Compostela, Cebu /

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Exploring the production process of queseo homemakers in Compostela, Cebu / Niña Shekinah Quilaton, Marie Carmel Villarino, Shane Keith Mulle, Cedrick Ivan Ogalesco.

By: Quilaton, Niña Shekinah [author.]Contributor(s): Villarino, Marie Carmel [author.] | Mulle, Shane Keith [author.] | Ogalesco, Cedrick Ivan [author.]Material type: Text

TextPublisher: Cebu City, Philippines : University of Cebu-Banilad, c2024Description: xii, 138 pages : color illustrationsContent type: text Media type: unmediated Carrier type: volumeSubject(s): Production process | Queseo | Traditional food production | Standardization | Observational checklist | Case study research | Compostela, Cebu, PhilippinesSummary: Queseo is one of the most popular types of cheese in the Philippines. It is called "kesong puti" in the Philippines but in the Visayas region, it is called "queseo" which translates to white cheese. This soft and unaged cheese uses unskimmed carabao milk, salt, and vinegar or citrus juice. Queseo recipes are a family tradition, with variations passed down through generations across different regions in the Philippines like Compostela, Cebu. However, this rich history in Compostela, Cebu lacked a standardized recipe for queseo. This study aimed to bridge this knowledge gap by documenting the traditional methods used by Compostela's queseo homemakers. The researchers sought to develop a standardized recipe using an observational checklist that preserves the essence of queseo while ensuring consistent quality.

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Periodicals	College Library Periodicals	T Q41ex 2024 (Browse shelf)	Available		3UCBL000028554

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Includes bibliographical references and appendices.

Queseo is one of the most popular types of cheese in the Philippines. It is called "kesong puti" in the Philippines but in the Visayas region, it is called "queseo" which translates to white cheese. This soft and unaged cheese uses unskimmed carabao milk, salt, and vinegar or citrus juice. Queseo recipes are a family tradition, with variations passed down through generations across different regions in the Philippines like Compostela, Cebu. However, this rich history in Compostela, Cebu lacked a standardized recipe for queseo. This study aimed to bridge this knowledge gap by documenting the traditional methods used by Compostela's queseo homemakers. The researchers sought to develop a standardized recipe using an observational checklist that preserves the essence of queseo while ensuring consistent quality.