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 Filipino cheese makers have to thank Dr. Susana Mercado of the National Institute for Molecular Biology and Biotechnology (UPLB-Biotech) for developing microbial rennet fermented in coconut paring cake.
                    [DatePublished] => 2011-02-06 00:00:00
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RENNET

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 Filipino cheese makers have to thank Dr. Susana Mercado of the National Institute for Molecular Biology and Biotechnology (UPLB-Biotech) for developing microbial rennet fermented in coconut paring cake.
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abtest

A truly Pinoy cheese

February 6, 2011 - 12:00am

 Filipino cheese makers have to thank Dr. Susana Mercado of the National Institute for Molecular Biology and Biotechnology (UPLB-Biotech) for developing microbial rennet fermented in coconut paring cake.

Agriculture