By Kenneth Marcos 
In many towns across the country, fresh carabao’s milk is more than a drink. It is a source of livelihood for small dairy farmers and a growing business opportunity for families who want to add value to their products. With the right skills, a simple bottle of milk can become cheese sold in local markets and restaurants.
The Department of Agriculture–Philippine Carabao Center (DA-PCC) has announced a specialized Milk Processing Training focused on producing kesong puti, mozzarella, and ricotta cheese. The two-day training will be held on February 26 to 27, 2026, from 8:00 a.m. to 5:00 p.m., at the PDIU Milk Laboratory, DA-PCC National Headquarters and Gene Pool in Science City of Muñoz, Nueva Ecija.
The program aims to equip participants with basic knowledge and practical skills in cheese-making. It is designed for individuals interested in dairy entrepreneurship, including farmers, members of cooperatives, and small business starters who want to expand into value-added dairy products.
According to DA-PCC, only 25 participants will be accepted on a first-come, first-served basis to ensure effective hands-on learning. Training materials and lunch will be provided. However, accommodation arrangements will not be covered, and participants are responsible for their own lodging if needed.
The training will cover essential steps in milk handling, sanitation, and proper processing techniques. Participants will learn how to transform fresh milk into popular cheese products such as kesong puti, a soft Filipino cheese commonly paired with bread; mozzarella, widely used for pizza and pasta; and ricotta, known for its creamy texture used in both sweet and savory dishes.
Food safety will also be emphasized. Proper hygiene, temperature control, and quality standards are critical in dairy processing to protect consumers and maintain product quality. For health and safety reasons, participants must be in good health and free from illness to join the training.
The Philippines continues to strengthen its dairy industry to reduce reliance on imported milk and dairy products. Local milk production, including carabao’s milk, plays a key role in this effort. By promoting processing skills, DA-PCC supports farmers in increasing income through value-adding instead of selling raw milk alone.
Science City of Muñoz is known as a center for agricultural research and innovation. The DA-PCC National Headquarters and Gene Pool houses research facilities dedicated to improving carabao genetics, milk production, and farmer support services. Trainings like this form part of the agency’s commitment to build a stronger and more competitive dairy sector.
Interested participants must complete the official registration form online. Successful registrants will receive confirmation once they secure a slot. For further inquiries, applicants may contact the DA-Philippine Carabao Center through its official Facebook page.
As more Filipinos explore agribusiness opportunities, skills training in food processing can open doors to sustainable income. With proper knowledge and commitment to quality, small dairy ventures can grow into stable enterprises that support families and local communities.
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