000			02232nam a22003857a 4500
003			OSt
005			20250227191427.0
008			250226b |||||||| |||| 00| 0 eng d
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aQuilaton, Niña Shekinah _eauthor.
245			_aExploring the production process of queseo homemakers in Compostela, Cebu / _cNiña Shekinah Quilaton, Marie Carmel Villarino, Shane Keith Mulle, Cedrick Ivan Ogalesco.
260			_aCebu City, Philippines : _bUniversity of Cebu-Banilad, _cc2024.
300			_axii, 138 pages : _bcolor illustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and appendices.
520			_aQueseo 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.
521			_aAdult
541			_xOsorno, Rene _yCollege of Hospitaly Management _zHospitality Management
546			_aEnglish
650			_aProduction process
650			_aQueseo
650			_aTraditional food production
650			_aStandardization
650			_aObservational checklist
650			_aCase study research
651			_aCompostela, Cebu, Philippines
700			_aVillarino, Marie Carmel _eauthor.
700			_aMulle, Shane Keith _eauthor.
700			_aOgalesco, Cedrick Ivan _eauthor.
942			_2ddc _cTHE
998			_cadryann[new] _d02/26/2025
999			_c13276 _d13276