AVENDANO, ANDREA S. <br/><br/>
The development of adlai grains (coix lacryma jobi L.) cheese/ 
Andrea S. Avendano, John Marc V. Espinosa, Michael Angelo N, Gallema, and Shoichi Otico'.-- 
 - MANILA  Technological University of the Philippines  2025 
 - ix, 127 page:  29 cm 
<br/><br/> Bachelor's Thesisw 
<br/><br/>College of Industrial Technology'-- 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> The growing demand for plant-based alternatives has driven innovation in non-dairy products, including cheese substitutes. This study explores the potential of adlai grains (Coix lacryma-jobi L.) as a primary substrate in the development of plant-based cheese. The production process involves cooking the adlai grains, blending them with supplementary ingredients to achieve a smooth and homogeneous mixture, and inoculating with Lactobacillus plantarum as the fermentative culture. The mixture is then allowed to ferment under controlled conditions until it develops the desired texture and flavor profile. The final product is intended for commercial distribution in vacuum-sealed packaging, which includes essential labeling such as product name, description, ingredient list, nutritional information, expiration date, manufacturer details, and net weight. This research highlights the viability of adlai rice as a novel raw material for plant-based cheese, contributing to sustainable food diversification and consumer choice. <br/>Keywords: Adlai Grains Cheese, Plant-based Cheese, Blending, Fermentation, Lactobacillus Plantarum, Dairy Alternative 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Culinary Technoliogy<br/>Adlai Grain Cheese<br/>Fermentation<br/>Lactobacillus Plantarum<br/>Plant-based
<br/><br/><label>LC Class. No.: </label>BTH TX 717   / A94 2025