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.

Product Description
Kesong put is a soft, un-aged, traditional white cheese made from unskimmed
carabao's milk, salt, and rennet. 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. Local producers still use the traditional way of making it by
using salt and vinegar instead of rennet. The product is not exclusively from the town as there
are other municipalities of the province producing it, however, its origin traces in Sta. Cruz. The
cheese is an excellent accompaniment to pan de sal though any type of bread will suffice.
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.
KPMC 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 NUMBER
Kesong Puti

Ingredients:
Carabao milk

QUANTITY

Salt

QUANTITY

Rennet

QUANTITY

Materials Needed:
Basin

Cheesecloth (katsa)
Double Boiler Casserole
Kitchen Knife
Kitchen thermometer (optional)
Ladle
Perforated tray
Procedure:
1.

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