8

Biotechnology
Quarter 2 – Module 2
Techniques Used in Traditional Biotechnology:
Cheese and Soy Sauce Making
Biotechnology – Grade 8
Alternative Delivery Mode
Quarter 2 — Module 2: Techniques Used in Traditional
Biotechnology: Cheese and Soy Sauce Making
First Edition, 2020

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Published by the Department of Education - Region III

Secretary : Leonor M. Briones
Undersecretary : Diosdado M. San Antonio

Development Team of the Module

Author: Mary Rose A. Zarate

Language Reviewer: Marnelli N. Berin
Content Editor: Gladys R. Legaspi
Illustrator: Marjorie U. Nucom
Layout Artist: Mary Rose A. Zarate

Management Team
Gregorio C. Quinto, Jr., EdD
Chief, Curriculum Implementation Division
Rainelda M. Blanco, PhD
Education Program Supervisor - LRMDS
Agnes R. Bernardo, PhD
EPS-Division ADM Coordinator
Glenda S. Constantino
Project Development Officer II
Marinella P. Garcia Sy, PhD
EPS – Science
Joannarie C. Garcia
Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Email address: lrmdsbulacan@deped.gov.ph
 8

Biotechnology
Quarter 2 - Module 2
Techniques Used in
Traditional Biotechnology:
Cheese and Soy Sauce Making
 Introductory Message

For the Facilitator

Welcome to Biotechnology STE 8 Alternative Delivery Mode (ADM) Module on Techniques
Used in Traditional Biotechnology: Cheese and Soy Sauce Making

This module was collaboratively designed, developed and reviewed by educators from
public institutions to assist you, the teacher or facilitator, in helping the learners meet the
standards set by the K to 12 Curriculum while overcoming their personal, social, and
economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent learning
activities at their own pace and time. Furthermore, this also aims to help learners acquire
the needed 21st century skills while taking into consideration their needs and
circumstances.

In addition to the material in the main text, you will also see this box in the body of the
module:

Notes to the Teacher

This contains helpful tips or strategies that will help
you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this module. You also
need to keep track of the learners’ progress while allowing them to manage their own
learning. Furthermore, you are expected to encourage and assist the learners as they do
the tasks included in the module.

For the Learner

Welcome to Biotechnology STE 8 Alternative Delivery Mode (ADM) Module on Techniques
Used in Traditional Biotechnology: Cheese and Soy Sauce Making.
This module was designed to provide you with fun and meaningful opportunities for guided
and independent learning at your own pace and time. You will be enabled to process the
contents of the learning resource while being an active learner.
This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.
This part includes an activity that aims to check
what you already know about the lesson to take. If
What I Know
you get all the answers correct (100%), you may
decide to skip this module.

1
 This is a brief drill or review to help you link the
What’s In
current lesson with the previous one.

In this portion, the new lesson will be introduced to

What’s New you in various ways; a story, a song, a poem, a
problem opener, an activity or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.
This comprises activities for independent practice to
solidify your understanding and skills of the topic.
What’s More
You may check the answers to the exercises using
the Answer Key at the end of the module.
This includes questions or blank sentence/
What I Have Learned paragraph to be filled in to process what you learned
from the lesson.
This section provides an activity which will help you
What I Can Do transfer your new knowledge or skill into real life
situations or concerns.

This is a task which aims to evaluate your level of

Assessment
mastery in achieving the learning competency.

In this portion, another activity will be given to you to

Additional Activities
enrich your knowledge or skill of the lesson learned.

Answer Key This contains answers to all activities in the module.

At the end of this module you will also find:

References - This is a list of all sources used in developing this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and gain deep
understanding of the relevant competencies. You can do it!
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 What I Need to Know

This module encourages you to be familiar with the traditional techniques and
processes involved in cheese and soy sauce making. Various activities such
as process-oriented and product-based activities are provided for you to
strengthen your knowledge and skills regarding the topic.

At the end of this module, you are expected to:

1. chronologically arrange the steps/ processes involved in cheese and soy
sauce making
2. perform the preliminary processes needed in preparing home made white
cheese or “kesong puti” and soy sauce making;
3. perform activities which show similar process in making cheese and soy
sauce; and
4. appreciate the importance of fermentation in food technology by writing
an essay about its significance.

What I Know

Identify the word that is being described by each statement. Choose the answer
from the window presented below. Write your answer on the space provided before
each number.

Cheese making Brining Method Hydration

Rock Salt Curd Fermentation

Lactic Acid Bacteria Natural drying Method Lactic Acid Fermentation

Whey 6 to 10 months Slow food

Brine Solution Coagulation Acidification

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 What I Know

____________ 1. It is a method of fermenting soy bean blocks under a natural

process of hanging the bean blocks into a warmer area and let
nature do its thing.

____________ 2. It is the suggested time of fermenting the soy bean blocks to

produce soy sauce as a product.

____________ 3. It is the term used for the process involved in soy sauce making in
which the fermented soy bean blocks are submerged into brine
solution.

____________ 4. Cheese and soy sauce are products which are considered as
_____ because it takes a longer period of time of fermentation
before they are produced.

____________ 5. It is a term used for the process of separating the solid substance

____________ 6. It is the term used for the solution which is made from diluting salt
into filtered water.

____________ 7. It is an anaerobic metabolic process which allows complex

substances to break down into simpler substances.

____________ 8. It is the process involved in cheese making in which lemon and

vinegar are directly added to milk to facilitate the formation of curd.

____________ 9. It is characterized as the white crystalline substance which inhibits

the growth of undesirable microorganisms mostly of raw materials
and serves as natural preservative.

____________10. It is the liquid residue of milk in the cheese making process.

____________11. It is the term used for the process in which soybeans are soaked in
water overnight and doubles in size.

____________12. It is a type of fermentation which is usually carried out by bacteria

or fungi.

____________13. It is the process involved in cheese making that allows the milk to
form a gel-like structure after adding acid and letting it cool for a
while.

____________14. It is a semi-solid substance formed when milk coagulates.

____________15. It is a type of bacteria which is present mostly in raw materials and

allows the conversion of glucose (sugar) into lactic acid, carbon
dioxide, and ethanol in the fermentation process.

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 What’s In

Classify the following products presented below. On the space provided before each
number, write BP for Biotech product, and NBP for Non-Biotech product.

___________1. bread ___________6. wild boar

___________2. electric motor ___________7. cheese

___________3. beer ___________8. steel

___________4. fiber glass ___________9. vaccines

___________5. vinegar ___________10. LED light

What’s New

Guess and Get Me! Using the description given below, get the items from the stand to
complete the ingredients needed for each basket.

BASKET A BASKET B

For Basket A

1. M _ l _ - It is a white, nutrient-rich liquid food produced in the mammary glands

of mammals such as goats, cows, carabaos, and sheep.
2. V_ _ e_ _r - It is an aqueous solution which has a sour taste.
3. R _ c _ S_ _t - It is a white crystalline substance which has a seawater taste and is
used for preserving food.
4. L _m_ n - It is a citrus fruit that is rich in Vitamin C.
5. C _l t _r _ - It is the common term used for microorganisms such as bacteria, fungi,
etc.
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For Basket B
1. W a_ _ r - It is known as the universal solvent.
2. S o _ B _a n _ - It is usually used to make flour and dairy substitutes.
3. W _e _ t - It is a cereal plant which can be ground to make flour for bread,
pasta, etc.
4. R _ c _ s _ l _ - It is usually used for seasoning and preserving food. It has a salty
taste.

Based from the items you guess and placed in Basket A and B, answer the following
questions.
Guide Question 1: What product do you think can be made out of the ingredients
from Basket A?
Guide Question 2: How about the ingredients from Basket B?
Guide Question 3: What are the similarities between vinegar and lemon which are both
ingredients in Basket A?
Guide Question 4: Why do you think is rock salt an ingredient in both baskets?

Cheese and Soy Sauce Making

What is It

Based on the previous activity, the key ingredients: milk, vinegar, rock salt, lemon
and culture are needed to make cheese, one of the most favorite dairy products of
people especially children.

Cheese is characterized as a specialized milk or dairy product which comes from

the process of separating the liquid components (whey) of milk and formation of curds
(solid components) known as cheese making. Milk, as key ingredient of cheese, has a
different composition such as proteins (κ-Casein), fat and sugar (lactose). Kappa Casein
(k-casein) is a mammalian milk protein that has a vital role in coagulation and formation of
curd. It is very important to pick good quality milk in making cheese simply because good
quality means having a better product.

Vinegar and lemon are both known as acids and tastes sour on your tongue. Lem-
on is a naturally occurring citrus fruit which helps keep the cheeses melted and smooth.
Meanwhile, rock salt is characterized as a white crystalline substance that comes from
evaporated seawater or saline lake water which adds flavor to the cheese and primarily
serves as natural preservative in the cheese making process. It also helps in preparing
the cheese for aging.

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 Aging is the process in which the cheese undergoes the continuous fermentation or
ripening over a period of time. However, Culture bacteria, Animal Rennet (traditionally
comes from animals’ stomach) and Vegetable Rennet (microbial rennet, a vegetarian
version made in laboratory) are specialized ingredients used in cheese making, these
ingredients are known as enzymes which speed up the coagulation of casein protein or milk
proteins to bond together and form a gel-like structure (the curd). Culture bacteria are
microbes such as bacteria, yeasts, or molds that allows the process of acidification of milk.
The most commonly used starter bacteria is the Lactic Acid Bacteria (LAB) which allows the
lactose (milk sugar) to convert into lactic acid. There are still other types of bacteria to be
used in making cheese namely Mesophillic Bacteria and Thermophilic bacteria. Mesophilic
bacteria can live at room temperature but die at high temperature. It is usually used to
make mellow cheeses such as cheddar and gouda (quezo de bola). Thermophilic
bacteria can live in higher temperature. It usually used to make sharper cheeses such as
Parmesan and Romano.

The key ingredients for the most famous Asian condiment soy sauce are the
following: soybeans, water, rock salt, and wheat. Soybeans are classified as a legume of a
pea family and characterized as good source of Vitamin C, Riboflavin, Magnesium and
Potassium. It is economically used to make different products such as soy sauce, soy milk,
tofu and soy pudding (taho). Wheat is a cereal grain that is rich in carbohydrates, this
component plays a vital role in giving the sweet flavor and aroma in Japanese soy sauce.
However, in some soy sauce recipes like the Korean soy sauce they only use dried chili,
jujube and charcoal to substitute the role of wheat in Japanese soy sauce. Soy sauce is
considered as slow food same as with the aged cheeses that we love to eat.

Water is known as a universal solvent which helps dissolves any crystalline or

powder formed substances. Rock Salt is characterized as a white crystalline substance
that is a residue from the evaporated sea water or saline lake water. It also serves as a
preservative in soy sauce, somehow it differs on how it is used as a preservative in cheese
making. In soy sauce making, the rock salt (solute) will be dissolved in water (solvent) to
form a highly concentrated salt-water solution that is known as brine solution. This will
help to maintain the good condition of the fermentation environment of soy sauce as well as
to control the propagation of bacteria during the fermentation process. There are different
types of salt which are available in the market, maybe you are already familiar with these
types such as refined table salt or iodized salt (NaCl), Kosher Salt, Pickling Salt and
Himalayan Pink Salt. All of these are salt but not all of these are best used in preservation
or fermentation process, most notably, the refined table salt or iodized salt. Since it is
refined, all of the natural minerals were already removed during the refining process. To
compensate the iodine deficiencies and promote healthy thyroid glands, it has added iodine
in the form of potassium iodide. It also has phosphate, sodium aluminosilicate and
magnesium carbonate which can alter the natural process of fermentation and can have a
chemical reaction when you use it as salt in making your brine solution. Same as Kosher
and Pickling salt, these are types of salt which have chemical additives. Himalayan Pink
salt is said to be the better salt to use in making brine solution and fermentation, however,
this type of salt is quite expensive and not commercially available in the market.

Fermentation is the traditional technique used by our ancient ancestors to preserve

raw materials such as meat, fish, vegetables, fruits, dairy products and even condiments
for human consumption. This process was characterized as metabolic process in which a
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complex substance breaks down into simpler substance in the absence of O 2. There are
two types of fermentation. First, the ethanol fermentation or alcoholic fermentation which is
used for making beer, wine, and sour-bread production. Second, the lactic acid
fermentation which is used in making dairy, fruits, vegetable preserved-products, and
producing flavored, aromatic sauces. Lactic Acid Fermentation is a type of fermentation
which is usually carried out by bacteria or fungi. The primary bacteria that plays a vital role
in the process is the Lactic Acid Bacteria. This bacteria primarily ferments glucose (sugar)
to lactic acid, Carbon Dioxide(CO2) and ethanol. It can grow anaerobically and is restricted
only in an environment where sugar is present, since it can only perform its function by
gaining energy from the metabolism of sugars. These microorganisms contribute a lot in
the taste and texture, suppressing food spoilage such as salmonella, Escherichia coli
(E-coli) and alike, by producing growth-inhibiting substances and vast amount of lactic acid
in fermented products. Thus, it is usually used in making fermented products such as
yogurt, cheese, cultured butter, sour cream , cucumber pickles, kimchi, and other flavorful
condiments or sauces.

Traditionally, lactic acid bacteria present in raw milk were used in producing dairy
products mentioned earlier. Salting process is also an essential primary process in the
development of lactic acid bacteria during the beginning of fermentation. Selection of
quality raw materials, conducive temperature as well as proper maturation stage (time) are
very important in achieving the traditional way of the fermentation process.

What’s More

You were already introduced to the idea of fermentation and the different methods,
processes and ingredients needed in making cheese and soy sauce. Now is the time for
you to explore and experience the processes and methods mentioned above through
various processes and product-oriented activities we prepared for you.

General Instruction: While doing Independent Activities 1 and 2, you must take a video
of yourself doing the steps and processes. Also, you must take a picture of your final
product (Activity 1: White Cheese “Kesong Puti” and Activity 2: Fermented Soybean Block
submerged in Brine Solution). This is for the teacher to monitor and assess your progress.
You will be graded based on the rubric presented below the activities.

The actual product produced in the activities will be submitted to the

NOTE: teacher after the fermentation process, after a week for white cheese or
“kesong puti” and after 6 months for soy sauce.

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INDEPENDENT ACTIVITY 1
Let’s Make Home Made White Cheese “Kesong Puti”
Objective
In this activity, you will be able to chronologically perform the preliminary processes involve
in cheese making also you will be able to distinguish the processes, utensils and
equipment needed to be used.

Ingredients, Utensils and Equipment Needed

1 liter or 4 cups of Calamansi or

vinegar rock salt
Carabao’s milk lemon juice
bowl and pot/ measuring cup and Skimming spoon wooden or solid
casserole spoons and strainer spoon
banana leaves/ foil refrigerator or cool-
cheese cloth stove
(cut into 12 x 6 inches) er

Procedure
1. Mise en place the ingredients,
utensils, and tools needed in mak-
ing white cheese. “ Kesong Puti”.
Be careful in heating the milk and
using a stove. Seek assistance
TAKE from an elder upon using the
stove. Also observe the proper
CARE
sanitary practices upon doing
the processes.

Mise en place must be strictly

observed on the activity. It is a

Figure 1. Casserole, solid and skimming spoon

TAKE culinary process in which
ingredients are prepared and
NOTE organized before cooking.

Source: Merriam Webster Dictionary

Figure 1.1. Casserole, strainer, cheese cloth,

measuring cup and spoons
Figure 1.3. Stove

2. Measure 4 cups of Carabao’s milk

and pour it into a clean, oil-free
bowl.

Figure 2. Pouring of milk into bowl

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3. Put a small amount of vinegar,
lemon juice and salt in separate
small cups or containers.
Figure 3. Bottle of milk, vinegar, lemon juice, salt in
small containers

4. Pour the measured Carabao’s milk

into a sterile, oil-free deep, hollow
pot or casserole.

5. Turn on the heat of the stove to

lower heat temperature, enough to
warm the milk. Figure 4 Pouring and heating the Carabao’s milk

6. Add the salt into the pot of milk

and stir it continuously to dissolve
the salt and avoid the milk from
boiling.
Figure 5. Add the salt in the pot of milk

7. Gradually add 2 tablespoons of

vinegar into the pot of milk.

8. Also, gradually add 2 tablespoons

of lemon juice in the pot of milk
then slowly stir the milk. Figure 6 & 7. Adding of vinegar and lemon juice in the
pot of milk

9. Continue adding the remaining

acids into the milk.

10. Continue to slowly stir the milk so

it will not disturb the coagulation
process.
Figure 8 & 9. Adding the remaining acid and stirring of milk

11. Turn off the stove, remove the pot

from the heat and let it rest for 15
to 30 minutes.

12. After 15 to 30 minutes, observe

the separation of the liquid sub-
stance of milk (whey) from the sol-
id substance (curd). Figure 10 & 11. Removing the pot from heat and let it cool

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13. Pour the mixture into a bowl. Let the liq-
uid substance pass through the strainer
and cheese cloth for draining.

Figure 12. Strain the mixture using a cheesecloth

over a bowl

14. Separate the curd from whey, then put

the curd on clean, squared banana
leaves. Press it and start shaping or
molding the cheese on the banana
leaves.
Figure 13 & 14. Separate the clean curd, shape and
place it on squared banana leaves or foil
15. Wrap the cheese on the banana leaves
and tie it using the thinly sliced banana
stalks.

16. Keep it in the fridge for one day before

you serve.

Figure 15 & 16. Wrap the cheese and keep it in

refrigerator or cooler

INDEPENDENT ASSESSMENT 1
Read, analyze and answer the following questions below. Write your answer on a separate
sheet of paper. Base your answer from you observations you made during the activity.

Question 1: Why do you need to use clean, sterile, oil-free bowl and deep hollow pot or-
casserole in warming the milk?

Question 2: What do you call the process you do with the milk when you put it on the
stove under low heat temperature? Is there a significance in doing the process? Explain
your answer.

Question 3: What is the significance of adding salt in the warm Carabao’s milk?

Question 4: What happened to the Carabao’s milk when you started adding the vinegar
and lemon juice? What process does it demonstrate?

Question 5: Why do you need to stir the milk slowly and in a continuous pace when you
completely added the vinegar and lemon?

Question 6: What do you think will happen if you failed to stir the milk continuously?

Question 7: Why do you need to remove the milk mixture from the heat? Also, why do you
need to let it cool for 15 to 30 minutes?

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Question 8: In connection with guide question number 10, what do you think is involved in
the process of cheese making?

Question 9: What is the essential substance you need to collect in step 14?

Question 10: Why do you think are banana leaves the commonly used packaging material
to wrap the white cheese “kesong puti”? Is there a benefit or nutritional factor in using it?

INDEPENDENT ACTIVITY 2
Let’s Make the Favorite Asian Condiment: Soy Sauce
Objectives
At the end of this activity you will be able to perform the preliminary processes involved in
making soy sauce. Also, you will be able to demonstrate and explain the process of
traditional fermentation.
Ingredients, Utensils and Equipment Needed:

3 cups dry soy pieces of charcoal,

beans (the beige or 2 cups of salt distilled water dried chilies, and
white color) dried apple slices
2 two-gallons glass wooden or solid
egg bilao
jars spoon
cheese cloth and
casserole and tray mortar and pestle stove
strings

Be careful in cooking the soy beans and using

a stove. Seek assistance from an elder upon
TAKE using the stove. Also, observe the proper
sanitary practices upon doing the activity.
CARE Be courageous, patient, and dynamic in
doing the processes.

1. Mise en place the ingredients, utensils, and

equipment needed to be used in the activi-
ty. Measure 3 cups of dry soy beans in the
bilao and sort out the bad soy beans from
the good ones. Figure 1. Sort soybeans

2. Wash and drain all the sorted good beans.

Put them in a glass jar filled with filtered
water (add water up to the lid of the jar)
then soak overnight.
Figure 2. Fill the jar with soybeans and soak it in
water overnight

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3. After soaking the beans overnight, remove
the excess water from the jar, then wash
and drain again the soaked soy beans. Figure 3. Wash and drain the soy beans

4. Pour the soaked soybeans into a sterile

deep, hollow pot or casserole with enough
lukewarm filtered water. Cook under low to
medium heat for four hours or up until the
soybeans become soft.
Figure 4. Pour and cook the soy beans

5. While waiting, prepare the strings to be

used for the bean blocks (Meju). Measure
the strings according to your desired Figure 5. Prepare the strings
length.

6. After four hours of cooking the soy beans,

strain them and let it cool in the bilao. Use
Figure 6. Pour the cooked soy beans in the bilao
wooden or solid spoon to stir them back and let it cool
and forth and help them cool down.

7. Using mortar and pestle, grind and mash

the cooled soy beans into paste, then Figure 7. Grind and mash the soy beans using
divide the bean paste into eight equal mortar and pestle
parts.

Note: If you find it hard to use the mortar and

pestle in grinding the soy beans, you may use
a food processor or blender if it is available.

Figure 7.1.Divide the soy bean paste into equal

parts

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8. Shape the bean paste into four bean
blocks (Meju),then place it on a tray and
put it on a clean warm area of your house
to let it dry for three days.

Note: Check it everyday, flip the other side of

the block so it will dry evenly.

If it is a sunny day you may let it dry under the Figure 8. Shape the bean paste into four blocks
sun. Just wrap it with a cling wrap so it will be
safe from flies and other insects upon drying.

9. After three days, check if the bean blocks

(Meju) are already dried up. It is the time
where you can tie the strings into the Meju
and hang it in a warmer area inside your Figure 9. Dried bean blocks
house which is out of the way so they can
continue to dry up.

10. Let it hang for 5 weeks and put some

space in between so it can dry completely.

Figure 10. Tie and hang the dried bean blocks

11. After 5 weeks, untie the strings of the

Meju. It will have cracks on the surface
and some fungi on it, gently wash it over
running water to remove the dust and ex-
cess fungi. Then, strain and put it on a
clean tray or plate while preparing your Figure 11. Untie the dried bean blocks
brine solution to continue the fermentation
process.

12. Wash, drain, and prepare the pieces of

charcoal, dried chilies, and dried apple
slices.

Figure 12. Pieces of charcoal, dried chillies and

apples

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13. Prepare your brine solution by putting 2
cups of hot water in the sterilized glass jar
and add 2 cups of rock salt. Stir it forcefully
until it dissolves then add 6 cups of water at
room temperature. Stir well to completely Figure 13. Glass jar with brine solution
dissolve the salt.

Note: Drop an egg on the brine solution. Let it

float up until the surface of the egg shows the
size of a coin.

14. Submerge the Meju one by one in the glass

jar filled with brine solution. On top of it, put
the pieces of charcoal, dried chilies, and
apple slices.

Figure 14. Glass jar filled with dried bean blocks,

chilies, apple slices and pieces of charcoal

15. Cover the glass jar with cheese cloth and

place it in an area with room temperature
where it can be kept for a long period of
time.

Note: This process will take 6 to 12 months to Figure 15. Bean blocks that is totally
fully acquire the fermentation process. submerged in brine solution

16. After 2-3 days, check whether the Meju are

still submerged in the brine solution. If not,
add more brine solution with the same for-
mula you used before. Cover it again to
continue the fermentation.

Figure 16. Glass jar filled with soy sauce mixture

and covered with cheese cloth

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INDEPENDENT ASSESSMENT 2
Read, analyze, and answer the following questions below. Write your answer on a sepa-
rate sheet of paper. Base your answers from the observations you made during the
activity.

Question 1: What happened to the soy beans after you soaked them overnight? Why did
the size of the soy beans changed?

Question 2: What do you think will happen to the soy beans if you cook them under high
heat with less number of hours that is suggested in the activity?

Question 3: Is there any significance or benefit in using filtered water compared to the
water from the faucet? Justify your answer.

Question 4: Is it important to use sterilized utensils and equipment in doing the activity?

Question 5: What process is demonstrated in doing steps 8 and 9? How is it important in

making soy sauce?

Question 6: After 3 days of doing step 8 repeatedly, what have you observed on your soy
bean blocks (Meju)?

Question 7: In connection to your answer in question no. 6, is the thing that you found in
the Meju after three days important to the process of making soy sauce? Why or why not?

Question 8: In preparing your brine solution, what do think is the reason for dropping an
egg into the solution?

Question 9: Why is it essential to add charcoal, dried chilies, and dried apples slices on
top of the mixture?

Question 10: Why is it important to cover the glass jar filled with Meju and brine solution
with cheese cloth? Also, why is it needed to be left at room temperature and not in a
colder area of your house?

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 PERFORMANCE LEVEL INDICATORS
Criteria
Poor (1) Fair (2) Good (3) Excellent (4) Total
Recipes Mise ‘en place Mise ‘en place Mise ‘en place is Mise ‘en place
is missing; is missing; missing; one item contains all the
Did the
many items and some items and from recipe or ingredients and
student follow
the portions are the portions are the portions are right amount of
the recipe?
incorrect a little off not correct portions

Application of Manifests less Manifests un- Manifests clear Manifests very

Procedures understanding derstanding of understanding of clear under-
of the step-by- the step-by-step step-by-step pro- standing of the
Did the student
step procedure, procedure but cedure step- by-step
follow the pro-
seeking clarifi- sometimes seek procedure
cedure for
cation most of clarification
making the
the time
product? Some proce-
Procedures are
Procedures dures may have Vast majority of
followed in the
may have been been skipped or the procedure
correct order
forgotten and missed was followed cor-
not done cor- rectly
rectly

Safety Work Poor hygiene Adequate per- Good personal Exceptional per-
Habits and and appear- sonal hygiene hygiene and ap- sonal hygiene
Sanitation ance, needed and appear- pearance, clean, and appearance,
Did the student prompting to ance, moderate- slightly organize clean, organized
consider safe- clean and sani- ly clean and and sanitary and sanitary
ty, cleanliness tize work sanitary work- workspace, and workspace, and
and hygiene space, utensils space, utensils clean utensils clean utensils
during the pro- and equipment and equipment and equipment and equipment
cedure?
are clean immediately
Not observing Observes safety
safety precau- Observes safety precautions most Observes safety
tions most of precautions of the time precautions at all
the time sometimes times
Use of tools Uses tools and Uses tools and Uses tools Uses tools and
and equip- equipment in- Equipment cor- and equipment equipment cor-
ment correctly and rectly but less correctly and rectly
less confidently confidently confidently and confidently
Did the student
most of the time sometimes most of the at all times
use the tools
times
and equipment
properly and
efficiently?

Final Output Output is very Output is Output is Output is not so

Does the prod- presentable very presenta- presentable and presentable and
uct look ap- and exceeds ble and meets is little below is not within the
the standard. the standard. the standard. standard.
pealing and
presentable?

17
 What I Have Learned

Let us frame now what you have learned in this lesson as you go over the following
statements. Fill in the blanks with the best answer.

FRAMING CONCEPTS IN CHEESE AND SOY SAUCE MAKING

I have learned that Lactic Fermentation is ___________________________________.

It is important in Food Technology because ___________________________________.

The process of Fermentation can be applied in ________ and ________________.

The preliminary processes for cheese making are __________, _____________,

____________,____________, ____________, and ______________. While the pre-
liminary processes for making soy sauce are ___________, __________, __________,
__________, __________, __________, __________, and __________.

By doing the preliminary processes of making cheese and soy sauce I have inferred that
these two products are considered ____________ food because __________________.
Thus, I learned to the appreciate its importance.

What I Can Do

Pickled Papaya (Atcharang Papaya)

Objectives:

In this activity you will be able to demonstrate similar process in making cheese and soy
sauce by making our well-known fermented product “Atcharang Papaya”.

Ingredients Needed:

2 pieces medium-sized 2 medium-sized carrots 1 large white or red onion

green Papaya (grated)
5 cloves of garlic (thinly
sliced)
1/4 cup salt (to dehydrate
the papaya)
(thinly sliced lengthwise) (thinly sliced lengthwise)
1 knob ginger (sliced into
1 medium-sized bell pepper
thin strips)
1 1/2 teaspoons salt (for
2 cups vinegar
brine solution)

1 1/2 cups granulated sugar 2 teaspoons ground pepper 1 box of raisins (optional)

18
Materials and Equipment Needed:

bowl peeler knife

cutting board sterilized glass jar measuring cup and spoons
strainer, cheese cloth small pot and stove refrigerator

Procedure:

1. Place the grated papaya in a large bowl then add 1/4 cup of salt. Mix well until the salt
is evenly distributed in the papaya.

2. Cover the bowl with a cling wrap then let it sit inside the refrigerator overnight.

3. Remove the soaked papaya from the refrigerator then wash and drain the papaya us-
ing the strainer under running water from the faucet.

4. Wash, drain, peel and slice the carrots, bell pepper, ginger, onions, and garlic thinly.

5. Place the rinsed papaya into the clean cheese cloth then squeeze the papaya to
remove all the excess water in it.

6. Put the papaya back in a clean large bowl and combine the thinly sliced carrots, bell
pepper, ginger, onions and garlic. Mix all the ingredients well together with 1 teaspoon
ground pepper and raisins.

7. In a small pot, pour the 2 cups of vinegar, 1/2 teaspoon salt, 1 1/2 cups of granulated
sugar and 1 teaspoon of ground pepper to make the pickling solution. Stir forcefully
until the added sugar and salt are totally diluted. Turn on the stove into medium heat,
put the small pot and let it boil for 5-10 minutes, until it lessens the strong aroma of
the vinegar.

8. Place the papaya mixture in a sterilized glass jar, make sure it occupy all the spaces
available in the jar. Pour the warm pickling solution into it ,up to the lid of the jar.

9. Tightly cover the jar and placed it inside the refrigerator before it serve.

After performing the Atcharang Papaya, answer the following questions below
based on your observation.

1. What processes involved in cheese & soy sauce making that are also similar to
the processes you encountered in doing activity 5 and 6?

2. What is the role of salt in pickled papaya and cucumber? Why is it important to do
the salting process in fermentation?

3. Why is it important to use the correct amount of salt, vinegar, and sugar in making
your pickling solution?

19
4. What is the difference between brine solution and pickling solution?

5. In percentage, how many percent of sugar is present in 1 1/2 cup if it is diluted in

500 mL of vinegar in the pickling solution? How about if 1 cup of vinegar is
comprising 250 mL?

6 In connection with the fifth step in making pickled papaya, what process in cheese
making is also demonstrated? What process is comparable between the papaya in
the cheese cloth and the liquid in the bowl in cheese making?

7 In comparison to soy sauce making, what is the cucumber in the glass jar similar
with? What is the vinegar-salt-sugar solution somehow similar with?

Assessment

Read each question carefully. Write the letter of your choice on a separate sheet of paper.

1. It is the term used in the process of souring the milk by adding vinegar and lemon juice.

A. Acidification

B. Coagulation

C. Pasteurization

D. Sterilization

2. It refers to the product which undergoes a metabolic process wherein complex

substance breaks down into simpler substance in the absence of O2.

A. Coagulation

B. Fermentation

C. Hydration

D. Preservation

20
3. It is the essential ingredient needed in the dehydration process and preservation of

meat, fruits, vegetable, and dairy products.

A. Culture bacteria

B. Rock salt

C. Sugar

D. Vinegar

4. A type of solution made from diluting correct amount of salt in a filtered water.

A. Brine solution

B. Pickling solution

C. Sugar solution

D. Vinegar solution

5. It is the process involved in cheese making in which the milk forms a gel-like structure

after adding acid and letting it cool for a while.

A. Acidification

B. Coagulation

C. Fermentation

D. Hydration

6. It is the process involved in soy sauce making in which the good soy beans are soaked

overnight in a pot or glass jar.

A. Dehydration

B. Desiccation

C. Fermentation

D. Hydration

21
7. It is anaerobic fermentation which is carried out by bacteria or fungi that allows the

conversion of sugars into lactic acid.

A. Acetic Fermentation

B. Alcoholic Fermentation

C. Ethanol Fermentation

D. Lactic Acid Fermentation

8. It is the process involved in soy sauce making wherein the soy bean blocks are

hanged in a warmer area to acquire the microorganisms essential in fermentation.

A. Hydration and Fermentation

B. Natural Drying and Fermentation

C. Shaping and Fermentation

D. Shaping and Drying

9. It is the suggested time for continued fermentation and aging of soy sauce before it is

filtered and transferred in a small bottle.

A. 2 to 4 months

B. 3 to 5 months

C. 6 to 8 months

D. 6 to 10 months

10. It is the bacteria which allows the sugar to be converted into lactic acid so that it

preserves raw vegetables, fruits, dairy products, and sauces.

A. Escherichia

B. Lactic Acid Bacteria

C. Salmonella

D. Yeast

22
11. It is the term used to refer to the solid substance that is separated from the liquid part

of the milk which is important in cheese making.

A. Cheese curds

B. Cheese curds

C. Cheese solute

D. Cheese whey

12. It is the term used in the process of soaking fermented soy beans into brine solution.

A. Brining Method

B. Brewing Method

C. Drying Method

D. Souring Method

13. This the reason why salt is an essential ingredient for both processes of cheese and

soy sauce making.

A. It allows to inhibit growth of unnecessary microorganisms in the product.

B. It allows to exhibit growth of unnecessary microorganisms in the product.

C. It allows to inhibit growth of unnecessary microorganisms and to dehydrate the

product to prevent from spoilage.

D. It allows to exhibit growth of unnecessary microorganisms and to rehydrate the

product to prevent from spoilage.

14. It is the term used for the process that allows the removing of water in milk. The solid

and liquid substances that are formed in this process are known as _____ and _____

respectively.

A. Butter making ; whey and curd

B. Cheese making; curd and whey

C. Ice cream making; curd and whey

D. Yogurt making; whey and curd

23
15. These products are classified as slow food because they take a long time for

aging or maturation in the fermentation process before being consumed by humans.

A. ice cream and jam

B. meat and soy sauce

C. soy sauce and cheese

D. soy sauce and milk

Additional Activities

On a separate sheet of paper, explain the importance of fermentation in food technology.

Keep your essay within a maximum of 250 words.

RUBRICS FOR ESSAY

Scale Level of Mastery Description

Able to write 250 words or more and shows deep under-

5 High Mastery
standing through cohesive ideas.
Able to write 200 words and shows understanding through
4 Mastery
mostly cohesive ideas.
Approaching Able to write 150 words and shows understanding through
3
Mastery some cohesive ideas.
Able to write 100 words and shows understanding through
2 Low Mastery
a few cohesive ideas.

Able to write 50 words and shows a little understanding

1 No Mastery
through a few ideas.

24
 25
What’s I Know
1. Natural drying method 9. Rock salt
2. 6 to 10 months 10. Whey
3. Brining method 11. Hydration
4. Slow food 12. Lactic Acid Fermentation
5. Cheese making 13. Coagulation
6. Brine solution 14. Curd
7. Fermentation 15. Lactic Acid Bacteria
8. Acidification Independent Assessment 2
What’s In
1. The soy beans got bigger and doubled
1.BP 6. NBP its size. The soy beans become
2. NBP 7. BP hydrated.
3. BP 8. NBP 2. Some parts of the soy beans will be left
uncooked and will not achieve the de-
4. NBP 9. BP sired softness and texture of soybeans.
5. BP 10. BP 3. Yes, mineral water is safer to use than
tap water from the faucet because most
What’s New water from the faucet has chlorine
content to disinfect it.
For Basket A For Basket B
4. Yes, to avoid discoloration, unnecessary
1. Milk 1. Water chemical reaction, inhibition of undesira-
ble microorganisms and contamination
2. Vinegar 2. Soy bean
of the fermentation process itself.
3. Rock salt 3. Wheat 5. Shaping, molding, drying and fermenting
4. Lemon 4. Rock salt the soy bean blocks (Meju)
5. Culture 6. The soy bean blocks become hard, light-
er, and dark-colored with cracks or
What’s More breakage on its surface with molds or
Independent Assessment 1 fungi in it. It also smells very earthy.
7. Yes it’s natural, these molds or fungi
1. In order to prevent contamination of milk and not found in the soy bean blocks will serve
the formation of curd. as natural culture starters to the
2. Heating, warming, or pasteurization of milk. Yes, It fermentation process of soy sauce.
allows the removal of undesirable microorganisms 8. Natural drying method of soy bean
and pathogenic bacteria present in fresh milk. blocks. This is called the fermented soy
3. Adding of salt helps to eliminate the undesirable bean blocks (Meju).
microorganisms, preserve the cheese and add flavor 9. It is the way of checking the correct
to it. salinity of brine solution.
4. The Carabao’s milk started to curdle and become 10. The dried chilies prevent the excessive
sour. This process is called acidification of milk. formation of molds, charcoal purifies the
5. In order to allow the coagulation of milk and not to water or brine solution, and adding the
disturb the formation of curd. dried apple slices on top of the mixture
6. The acid will not be distributed evenly in the milk will add sweetness in the soy sauce.
and it will not react immediately to the warm milk
thus it will not allow the formation of curds.
7. In order to avoid boiling of milk, and to facilitate the
continuous reaction of acid in milk and formation of
curds.
8. Coagulation of milk or Curd formation.
9. The solid substance (curd) formed upon acidification
and coagulation process.
10. Yes, it is cheaper in price, has natural wax that al-
lows the white cheese not to be sticky, has natural
flavor and aroma that will add to the quality of the
product.
Answer Key
 26
What’s new and What I Can Do
Guide Questions
1. Cheese
2. Soy sauce
3. These ingredients are good sources of citric acid and
Vitamin C.
4. It serves as a natural preservative for cheese and soy
sauce.
5. Draining or removing of whey, and molding the product.
What I Can Do Questions
1. It serves as dehydration agent for the papaya and cucumber to inhibit the growth of undesirable microor-
ganisms in the raw materials.
2. Correct amount of salt, vinegar, and sugar in pickling solution is important to achieve the fermentation
environment needed and have a good, quality product.
3. Brine solution is a diluted solution of salt and water while Pickling solution is a diluted solution of salt,
sugar, and vinegar.
4. 75% of sugar is added to diluted 500 mL of pickling solution.
5. Draining of whey; Papaya: Curd; Excessive salt water of papaya: Whey
6. Fermented Soy bean blocks (Meju) and Brine solution
Assessment
1. A 6. D 11. A
2. B 7. D 12. A
3. B 8. B 13. C
4. A 9. D 14. B
5. B 10. B 15. D
Answer Key
References
Books
Carminati D. et al. Advances and Trends in Starter Culture for Dairy Fermentations,
Biotechnology of Lactic Acid Bacteria: Novel Applications, 2121 State Avenue,
Ames, Iowa 50014-8300, USA: Blackwell Publishing, 2010.

Steinkraus, Keith H. Lactic Acid Fermentation Applications of Biotechnology in

Traditional Fermented Foods. National Academy Press. Washington, D.C. 1992

Taylor and Francis Group, Franco, Wendy et al. Cucumber Fermentation Lactic
Acid Fermentation of Fruits and Vegetables. CRC Press. 6000 Broken Sound Park-
way NW, Suite 300 Boca Raton, FL 33487-2742. 2017.

Electronic Sources
Jeem Elliot. Homemade Soy Sauce (Korean Style). Gourmet Vegetarian
Kitchen. Where Nutrition is Beautiful. February 29, 2020. http://
gourmetvegetariankitchen.com/2020/02/29/homemade-soy-sauce/

Jeem Elliot. How to make Soy Sauce at Home (Korean Style Start to Finish).
Gourmet Vegetarian Kitchen Where Nutrition is Beautiful. January 31, 2019. http://
gourmetvegetariankitchen.com/2019/01/31/how-to-make-soy-sauce-at-home/

Arirang Culture. Taste of Wisdom-Ep05C02 Soy sauce passed down for generations.
YouTube Video. March 28, 2014. https://www.youtube.com/watch?v=GCKtjGdDsA8

Science Learning Hub Pokapu Akoranga Putaiao. The Science of Cheese. April 11, 2012.
https://www.sciencelearn.org.nz/resources/827-the-science-of-cheese

Editors, BD. Fermentation Biology Dictionary. October 4, 2019. https://

biologydictionary.net/fermentation/#:~:text=Types%20of%20Fermentation,-There%
20are%20many&text=The%20two%20fermentations%20most%20commonly,and%
20preserve%20dairy%20and%20vegetables).

Ang Sarap Grabe. HOMEMADE Kesong Puti | MFK. YouTube Video. August 30,
2018. https://www.youtube.com/watch?v=FfzZ1XBAJbw

Pinoy Hapagkainan. Pinoy Hapagkainan Kesong Puti. YouTube Video. October 8, 2013,
https://www.youtube.com/watch?v=zy3nED6cNb8&t=271s

McDough Molly. A DIY Cheesemaking Primer. The word on cheese culture. October 11,
2018. https://culturecheesemag.com/article/guide-to-diy-cheesemaking?
fbclid=IwAR2vedd8WKI0tOJ1hlOSJqEROSdMSU2rmSekwD5_232LkAj7lQcMvTvHGi
M

The Milk Maid. Basic Steps on How to Make Cheese. https://www.instructables.com/id/

Basic-Steps-of-How-to-Make-Cheese/

Milk Facts. Cheese Production. http://www.milkfacts.info/Milk%20Processing/Cheese%

20Production.htm
27
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Learning Resource Management and Development System (LRMDS)
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