DOST funds research on kesong puti growth supplements by Ronda, Rainier Allan

Technology transfer initiatives on cheese processing the case of selected diary farms in the Philippines by De Castro, Nenita L.

Say cheese with Olive! by Sanchez, Jeddahlyn B.

The effect of kappa-carrageenan and nisin on the physicochemical, mirobiological and sensory properties of kesong puti by Reyes, Jonah Aileen O.

Physico-chemical characteristics and sensory profile of kesong puti coated with guar gum by Maramba, Natalie C.

Biogenic amines in some natural and processed cheeses sold in Laguna Province, Philippines by Vallejos, Ma. Jannine M.

Cheese identification, classification and utilization by Fischer, John W.

500 cheeses the only cheese compendium you'll ever need by Muir, Roberta

Kesong Puti Santa Cruz, Laguna's white gold by Urlanda, Randy V.

Kesong Puti Santa Cruz, Laguna's white gold by Urlanda, Randy V.

Pagtulay sa alambre vi. siyento beynte-singko [tula] by Barrios, Joi

Say cheese! by Esteves, Patricia

Biodegradation and methane potential of residual and expired cheese and mayonnaise through batch anaerobic process by Celicious, Angelica A.

Flavor of dairy products

Available for University of the Philippines Diliman via ACS Publications. Click here to access
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Anatole by Titus, Eve

Say cheese!. IN Your dose of medicine [column] by Chante, Charles C.

Characteristics of lactic acid bacteria from raw milk and white soft cheese by Kisworo, Djoko

Cheese is high in calcium, but high in calories, fat

Care ensures kesong puti's purity by Ponte, Romulo

Fundamentals of cheese science