GOAT CHEESE Story no.14


WHILE HE WAS was locked down in his home in Biñan, Laguna due to the pandemic crisis, Toti Almeda of Alaminos Goat Farm did not waste his hours. He made goat cheese in their product development kitchen at home. Making cheese out of goat milk can be profitable if one can follow how Toti does it.

We have made our computations on how profitable it is to convert fresh goat milk into cheese based on prices of materials supplied by Toti Almeda of Alaminos Goat Farm.

TOTAL COSTS – Here are the costs of materials and labor per batch: 33 liters of milk at P150 each = P4,950; rennet, culture and salt = P260; and labor for Toti and 2 assistants, P200 each per batch. They can do 3 batches in one day. So the total labor cost per batch is P600. That’s a total production cost of P4,810.

TOTAL VALUE – Now the total value of cheese out of 33 liters of milk. The yield is 4.2 – 4.5 kg cheese per batch. The 4.2 kg cheese amounts to 42 packs of cheese weighing 100 grams each and sold ex-farm at P150. That’s a cool P6,300! There’s an additional value of P1,490 per batch using 33 liters of milk. On a per liter basis, the added value of one liter of milk turned into cheese is P45.15. This is obtained by dividing P1,490 by 33 (the number of bottles).

YOU CAN FIGURE out how much would be the value added if the yield is 4.5 kilos of cheese per batch of 33 liters of fresh milk. Profitable, isn’t it? But of course!

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