Development of plant-based cheese using bamboo shoot (bambusa spinosa) and yellow sweet corn (zea mays l. Saccharata)/ Trisha Mae E. Aboc, Sarah Mae P. Doncillo, Neil S. Galagar Ishleen, Crystal Miles J. Gamba, and Alexis Marian U. Muñoz.--

Bachelor's thesis

College of Industrial Technology.--
Bachelor of science in food technology: Technological University of the Philippines, 2025.

Includes bibliographic references and index.

The cheese production is not traditionally part of the Philippines, leading to reliance on
importation. This study focuses on developing plant-based cheese using bamboo shoots
and yellow sweet corn as potential dairy-free cheese alternatives. Aiming to utilize the
abundant plant in the country. The product was subjected for toxicological assessment
and confirmed that a 45-minute of the boiling bamboo shoots effectively reduced
hydrogen cyanide (HCN) concentration from 38.02ppm to 0.58ppm. Microbiological
indicates that the plant-based cheese product meets the acceptable qualifications and
there is no detectable Salmonella spp. and Listeria monocytogenes, the Coliform count
and Escherichia coli Count have <0.3 MPN/g, Staphylococcus aureus have <10est CFU/g,
and the Thermophilic Count Plate <2.5 x 102est CFU/mL. The product’s physicochemical
properties such as water activity was measured at 0.94 and pH was 5.72. The 3.45 cm2
meltability of the plant-based cheese, while texture analysis showed moderate hardness
0.3703, springiness 12.81mm, and adhesiveness 0.644 kgf.mm. The proximate analysis
revealed 69.5% moisture, 11.2g/100g fat, 10.1 g/100g total carbohydrates, 4.98g/100g
protein, and 4.18 g/100g as content. Sensory Evaluations are conducted by eight (8)
trained and fifty (50) untrained panelists, assessing the degree of acceptability based on
appearance, aroma, flavor, and texture. The findings and evaluation, suggest that the
study contributes to the innovation of potential dairy-free alternatives, highlighting
underutilized local resources in functional food development.