Cagayanos gear up for dairy entrepreneurship May 2025 None milk By Mar Theodore Mora To equip participants with practical skills in producing pasteurized milk and flavored milk through hands-on demonstrations and guided practices, the DA-Philippine Carabao Center at Cagayan State University (DA-PCC at CSU) conducted a milk processing training on May 20-21, 2025, at the DA-PCC at CSU's National Swamp Buffalo Gene Pool and Dairy Buffalo Farm, in Piat, Cagayan. To equip participants with practical skills in producing pasteurized milk and flavored milk through hands-on demonstrations and guided practices, the DA-Philippine Carabao Center at Cagayan State University (DA-PCC at CSU) conducted a milk processing training on May 20-21, 2025, at the DA-PCC at CSU's National Swamp Buffalo Gene Pool and Dairy Buffalo Farm, in Piat, Cagayan. Facilitated by the Carabao-based Enterprise Development (CBED ) Unit of DA-PCC at CSU, the training was participated in by seven members of the Apayao Agricultural Cooperative (APAC), who were among the initial recipients of carabaos under the Carabao Herd Buildup Project (CHB). Additionally, seven Doctor of Veterinary Medicine (DVM) students from the CSU-Carig Campus, who are currently undergoing their on-the-job training (OJT) at the Center's gene pool, participated in the activity. One farm personnel member also took part in the training. The objective of the training was to provide participants, particularly APAC members, with essential knowledge and skills related to carabao milk processing and quality assurance. The program aimed to enhance their income from raw milk production, contributing to sustainable livelihood opportunities. Shirley T. Viloria, CBED coordinator of DA-PCC at CSU, emphasized the importance of Good Manufacturing Practices (GMP) during the training. She encouraged participants to adhere strictly to hygiene, safety, and consistency in all processing activities. "Let us not deviate from the standard procedures of milk processing. It is crucial to follow the specifications of all supplies and ingredients needed to produce quality milk products. Equally important is to maintain cleanliness throughout all processing activities," Viloria stated. Meanwhile, Sarah Angelica S. Bautista, a milk processor at DA-PCC at CSU, demonstrated the step-by-step procedures for milk processing. Under her guidance, participants learned how to process pasteurized milk, flavored milk (including chocolate, pandan, and melon), and white cheese. Through this training initiative, the participants are committed to maximizing the profitability of their dairy operations. They also plan to promote cooperative-led rural enterprise development in line with national agricultural development priorities. The training concluded with each participant receiving a certificate, recognizing their active participation in both the lecture and the milk processing demonstration.
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