CHAPTER III

TECHNICAL STUDY
The technical aspect of a feasibility study assesses the details of how the
cooperative will deliver its products and services. It determines the feasible combination
of manufacturing process, labor requirements, machinery design, materials to be used,
utilities requirements, plant location and layout, and other technical factors that will
enable a project to operate at minimum cost and/ or maximum profit. Also, product
specifications, the product processes using flowchart, the list of machinery, tools, and
equipment are enumerated with their corresponding costs, the raw materials and fund
sources are also cited.

A. Product Description
a. Name of the Product
CheesyWap (With A Passion)

is

the

product

of

Kesong

Puti

Manufacturing Cooperative. It is a fresh, non-aged, white and soft cheese made

from the milk of carabao. For many years, the carabao has been an integral part
in Filipino agriculture. Its rigidity as an animal has represented the Filipino farmer,
simple in virtues and pleasures and able to withstand any form of hard work.
However, no town or region in the Philippines prizes the carabao more than
Laguna, the capital of Kesong Puti. Being known for their main delicacy, it isnt
surprising to see houses to have a small stall outside selling handcrafted cheese.
Moreover, it has given the municipality enough exposure and enough income to
develop a festival named after Kesong Puti, featuring how passionate they are in
making this cheese.

KPMC will offer pizza and pasta restaurants CheesyWap, so they may
add a local twist to their best selling recipes. It works great as bread filling,
topping for pasta, salads and also for baking. For most Filipinos who have grown
accustomed to this, nothing comes close to the taste of kesong puti from home.
b. Product Properties
Kesong puti is a soft, un-aged, traditional white cheese made from
unskimmed carabao's milk, salt, and rennet. It is different from other common
cheese since it's produced from carabao milk, and not cow's milk. Carabao milk
has a high percentage of milk fat, which makes it creamier and richer than cow's
milk. It also has a higher yield for cheese-making compared to cow's milk and it
can be preserved for longer time. Comparable to cottage cheese, queso blanco,
and paneer, kesong put has a soft close texture and slight salty taste. Some
commercial versions are slightly sour due to the use of vinegar in place of rennet.
Rennet is a complex of enzymes produced in the stomachs of ruminant
mammals. It is used to separate milk into solid curds for cheese making and
liquid whey. Unlike other cheeses, making keso puti is relatively simple without
specialized machinery or complicated cheesemaking techniques.
The carabaos milk is pasteurized and the salt is added and the mixture
will be heated for 15-45 seconds in a double boiler casserole. Then the salted
milk is cooled in a tap water, the rennet is added, cover the mixture and let it
stand for 30 minutes. The whey (free liquid) is drain in a perforated tray for about
two-three hours. Then, the cheese is ready for packing and serving. The cheese
is stored in a refrigerator to extend its shelf life. Using the traditional way of
processing kesong puti, the product lasts for about seven days. On the other
hand, if the producers used the rennet as their coagulant, the cheeses shelf life
can be 10 up to 14 days.
c. Uses of the Product

For many people who have grown up with kesong puti, it's always part of
their breakfast fare or for their merienda. Kesong puti is usually served with
steaming hot pandesal or as an accompaniment to hot chocolate. It's even used
to top sinangag (fried rice). Or it can also be eaten as it is, usually served in
slices. Enterprising souls in the kitchen substitute kesong puti for any recipe that
calls for cheese such as mozarella and add new twists to Filipino classics with it.
d. Majors Users of the Product
Kesong Puti Manufacturing Cooperative will offer kesong puti to pizza
parlors and restaurants, so they can make a local flair or twist to their best
dishes, it can also be used as an appetizer, or as a cheap substitute to other
types of cheese.

Figure No. ____

Kesong Puti

A. Ingredients

Carabao Milk

Salt
Rennet

B. Materials Needed:
Basin
Cheesecloth (katsa)
Double Boiler Casserole
Kitchen Knife
Kitchen thermometer (optional)
Ladle
Perforated tray

C. Procedures
1.
2.
3.
4.
5.

Harvesting raw milk.

Test the quality of the raw milk.
Pasteurize raw milk to 50C.
Add salt to the milk and stir until completely dissolved.
Heat the salted milk in a double boiler casserole to 70C in 15-30 seconds. Stir

occasionally.
6. Heat the salted milk in a double boiler casserole to 70C in 15 seconds. Stir
occasionally.
7. Heat the salted milk in a double boiler casserole to 72C in 15. Stir occasionally.
8. Cool down to 40 - 42C in tap water. Stir gently. Add rennet then mix.
9. Cover and stand for 30 minutes. Check consistency using a knife. Cut the
coagulum into one-inch cubes. Settle for 10 minutes.
10. Scoop out the free liquid (whey). Drain in perforated tray with cheese (katsa) for
2-3 hours.
11. Slice the cheese into desired shape. Pack in microwavable and mark expiration
date (14 days)
12. Store in refrigerator
13. End-product testing

B. Product Costing
This includes the cost of the product CheesyWap
Table No. ___
Product Costing
Cost of ingredients
Raw milk, 10 L
Salt, 0.5 kg
Rennet, 0.4 g
Cost of packaging
Processing Cost
Labor
Utilities
Quality Analysis Cost
Marketing Cost
TOTAL COST

500
5
40

200
50

Total Cost
Units of Kesong Puti Produced (250 g)
Cost Per Unit

545
50

250
40
35
920

920
20
46

C. Product Pricing
Table Number _____
Product Pricing

Total Cost
Units of Kesong Puti Produced (250 g)
Cost per unit
Mark-up based on Total Cost - 50%
CheesyWap Selling Price

920
20
46
1.5
69

D. Business Process
Kesong Puti Manufacturing Cooperative, being engaged in a business which
starts from harvesting agricultural produce, then processing the ingredients before cash
collections, operates as a manufacturing entity.

Harvesting raw
milk
Raw Milk Quality
Check
Pasteurization
Cooking Kesong
Puti
Packaging

Delivery

Figure No. ____

Kesong Puti

Raw milk is harvested from the carabao. After the raw milk is made available, it
undergoes a test called Alpha test to check for quality. The raw milk is then classified as
Class A, Class B, and Class C. Class A raw milk automatically qualifies to be used in the
production of kesong puti. Class B and Class C are further tested to check if those will
qualify for use in production. Those that passed the quality check will then be
pasteurized. Cooking of kesong puti comes next. All staffs are required to wear
complete, proper and clean kitchen wears in the cheese-making area. All equipment and
machineries to be used must also be kept clean to comply with strict sanitation policies.
Production will be based on supplier-customer contract. The cheese is then prepared for
packaging in a microwavable plasticware and expiration date is marked (14 days).

E. Business Location
The plant facility will be located in Lot 3, Provincial Road, Brgys. Burlongan &
Baanan, Magdalena, Laguna. The proponents will _________ will cost them _______.

Figure Number _______

Vicinity Map

Figure Number _______

Surrounding Area