{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Philippines has started producing its own mozzarella' data-url='/boclips/videos/5c54bcb4d8eafeecae12ea38' data-video-url='/boclips/videos/5c54bcb4d8eafeecae12ea38' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nPhilippines has started producing its own mozzarella\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eNueva Ecija 1. Night shot of water buffalo/carabao being milked 2. Close-up of hands squeezing milk out 3. Farmer milking water buffalo/carabao 4. Close-up of milk in bucket 5. Wide shot of water buffalo/carabao being milked by farmer 6....\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eNueva Ecija \u003cbr/\u003e1. Night shot of water buffalo/carabao being milked \u003cbr/\u003e2. Close-up of hands squeezing milk out \u003cbr/\u003e3. Farmer milking water buffalo/carabao \u003cbr/\u003e4. Close-up of milk in bucket \u003cbr/\u003e5. Wide shot of water buffalo/carabao being milked by farmer \u003cbr/\u003e6. Water buffalo/carabao milk being put in container \u003cbr/\u003e7. SOUNDBITE: (Tagalog) Jaime Ramos, Chairman of Nueva Ecija Federation of Dairy Carabao Cooperatives \u003cbr/\u003e\"When they experimented on getting a consultant from Italy, it somehow gave us a greater hope that there are more high end products that can be processed from buffalo''s milk, and this is mozzarella and other types of cheese. So in our opinion, it gives us great hope that even if we need to produce more milk, there are more new products which will be beneficial to the farmers.\" \u003cbr/\u003e8. Wide shot of Ramos talking to other farmers \u003cbr/\u003e9. Exterior of Philippine carabao/ water buffalo centre \u003cbr/\u003e10. Wide shot of water buffalo/carabao barn \u003cbr/\u003e11. Wide shot of water buffalo/carabao eating hay \u003cbr/\u003e12. Dairy plant workers putting water buffalo/carabao milk in large vat for mozzarella cheese production \u003cbr/\u003e13. Wide shot of dairy processing plant \u003cbr/\u003e14. Dairy worker at mozzarella cheese production \u003cbr/\u003e15. Wide shot of Mina Abella supervising dairy worker \u003cbr/\u003e16. SOUNDBITE: (English) Mina Abella, Milk Processing Unit, Philippine Carabao Centre \u003cbr/\u003e\"Buffalo''s milk is actually richer in composition than cow''s milk. It has higher fat content, which is in charge of the creamier flavour of mozzarella cheese.\" \u003cbr/\u003e17. Mozzarella cheese being mixed and stretched \u003cbr/\u003e18. Dairy workers waiting for mozzarella balls to come out of machine \u003cbr/\u003e19. Close-up of mozzarella balls dropping into brine \u003cbr/\u003e20. Wide shot of dairy workers aiding mozzarella balls to drop into brine solution \u003cbr/\u003eManila, Philippines \u003cbr/\u003e21. Wide shot of Doctor Libertado Cruz talking to Philippine Carabao Centre staff \u003cbr/\u003e22. SOUNDBITE: (English) Doctor Libertado Cruz, Executive Director of Philippine Carabao Centre \u003cbr/\u003e\"So we thought that if we can have the technology in the Philippines producing the quality the Italians are producing, we can offer to the high end market in the Philippines the freshness, but at the same time, bring the benefit to our farmers the added value to the product.\" \u003cbr/\u003e23. Exterior of Pepato Italian restaurant \u003cbr/\u003e24. Wide shot of Pepato owner Margarita Fores talking while chef is preparing mozzarella cheese \u003cbr/\u003e25. Close-up of mozzarella \"Caprese Tower\" \u003cbr/\u003e26. UPSOUND: (English) It''s actually the closest you can come to having food the way the Italians would have it there, where the ingredients are really fresh...\" \u003cbr/\u003e27. Close-up of \"Caprese tower\" \u003cbr/\u003e32. SOUNDBITE: (English) Margarita Fores, Pepato Italian Restaurant \u003cbr/\u003e\"Now that we have the fresh mozzarella that''s made from water buffalo milk, then it allows me to serve the ''Caprese'' in its authetic form. And that''s why I have it on the menu, and as a matter of fact, it''s one of our best-selling anti-pasti.\" \u003cbr/\u003e33. Close-up of mozzarella \"Caprese Tower\" being tasted by Pepato diner Rachel Clement \u003cbr/\u003e34. Wide shot of Clement letting husband Kiko Clement taste mozzarella \u003cbr/\u003e35. SOUNDBITE: (English) Rachel Clement, Pepato diner \u003cbr/\u003e\"Yes, we never had fresh mozzarella. So, it''s really a treat to know that we can get that here now.\" \u003cbr/\u003e36. Close-up of locally produced mozzarella being tasted by Italian chef Michele Mingozzi \u003cbr/\u003e37. Wide shot of Mingozzi tasting locally produced mozzarella cheese \u003cbr/\u003e38. SOUNDBITE: (Italian) Michele Mingozzi, Italian chef \u003cbr/\u003e\"The Philippine mozzarella is very nice but the consistency is different from the Italian mozzarella.\" \u003cbr/\u003eNueva Ecija\u003cbr/\u003e41. Wide shot of dairy workers at Philippine carabao centre putting mozzarella cheese balls in plastic and brine \u003cbr/\u003e42. Close-up of mozzarella cheese ball being placed into plastic with brine \u003cbr/\u003e43. Wide shot of Philippine native water buffalo/carabao grazing in the field \u003cbr/\u003eThe Philippines carabao or water buffalo, is traditionally a beast of burden. \u003cbr/\u003eBut now these gentle beasts have a new role as a source of mozzarella cheese. \u003cbr/\u003eDiners in the Philippines have a sophisticated palate, and the capital has many restaurants offering international cuisine. \u003cbr/\u003eAnd genuine fresh Italian style food, requires fresh Italian style mozzarella cheese.\u003cbr/\u003eThere are an estimated three million farmers in the Philippines and each owns a water buffalo, used to pull ploughs and till the ground. \u003cbr/\u003eFive years ago the Philippine Carabao Centre decided to come up with new ways to use the animal in order to  improve the lives of farmers. \u003cbr/\u003eTaking inspiration from Italy''s famed mozzarella cheese, which is made from water buffalo milk, they called in an Italian expert to teach them the secrets of the technology behind the creation of mozzarella cheese.  \u003cbr/\u003eSOUNDBITE: (Tagalog)\u003cbr/\u003e\"When they experimented in getting a consultant from Italy, it somehow gave us a greater hope that there are more high end products that can be processed from buffalo''s milk, and this is mozzarella and other types of cheese.  So in our opinion, it gives us great hope that even if we need to produce more milk, there are more new products which will be beneficial to the farmers.\"\u003cbr/\u003eSUPER CAPTION: Jaime Ramos, Chairman, Nueva Ecija Federation of Dairy Carabao Cooperatives\u003cbr/\u003eThe main feature of mozzarella cheese is its ability to stretch and melt.\u003cbr/\u003eTo gain that characteristic, workers at the dairy processing plant were taught by the Italian consultant to apply the direct acidification technique, wherein citric acid is added to the vat containing the buffalo milk.\u003cbr/\u003eMina Abella, who oversees the milk processing unit at the PCC, says that it is better to use water buffalo milk in the production of mozzarella cheese because it is much richer and creamier than cow''s milk. \u003cbr/\u003eSOUNDBITE: (English)\u003cbr/\u003e\"Buffalo''s milk is actually richer in composition than cow''s milk. It has higher fat content, which is in charge of the creamier flavour mozzarella cheese.\"\u003cbr/\u003eSUPER CAPTION: Mina Abella, Milk Processing Unit, Philippine Carabao Centre\u003cbr/\u003eThe plant is capable of producing 1000 mozzarella balls each time, but the PCC does not produce more mozzarella than is ordered, so that nothing goes to waste.\u003cbr/\u003ePCC Executive Director Libertado Cruz takes pride in the mozzarella that the centre produces.  \u003cbr/\u003eSOUNDBITE: (English)\u003cbr/\u003eSo we thought that if we can have the technology in the Philippines producing the quality the Italians are producing, we can offer to the high end market in the Philippines the freshness, but at the same time, bring the benefit to our farmers the added value to the product.\"\u003cbr/\u003eSUPER CAPTION: Doctor Libertado Cruz, Executive Director, Philippine Carabao Centre\u003cbr/\u003eThe menu of a popular Italian restaurant in Manila offers dishes using the fresh mozzarella from the PCC.\u003cbr/\u003eMargarita Fores, owner of Pepato Italian restaurant, can now offer genuine Italian style dishes to her customers. \u003cbr/\u003eUPSOUND: (English) \u003cbr/\u003e\"It''s actually the closest you can come to having food the way the Italians would have it there, where the ingredients are really fresh...\"\u003cbr/\u003eSUPERCAPTION: Margarita Fores, Pepato Italian Restaurant\u003cbr/\u003eSOUNDBITE: (English)\u003cbr/\u003e\"Now that we have the fresh mozzarella that''s made from water buffalo milk, then it allows me to serve the ''Caprese'' in its authentic form.  And that''s why I have it on the menu, and as a matter of fact, it''s one of our best-selling anti-pasti.\"\u003cbr/\u003eSUPERCAPTION: Margarita Fores, Pepato Italian Restaurant\u003cbr/\u003eFresh mozzarella should be consumed within two weeks of production.\u003cbr/\u003eThis is the reason it has not been exported to the Philippines from Italy. \u003cbr/\u003eBut now Filipino diners can enjoy fresh Italian style food.  \u003cbr/\u003eSOUNDBITE:  (English)\u003cbr/\u003e\"Yes, we never had fresh mozzarella.  So, it''s really a treat to know that we can get that here now.\"\u003cbr/\u003eSUPERCAPTION: Rachel Climent, Pepato patron\u003cbr/\u003eBut for a true taste test, Italian chef Michele Mingozzi, sampled the cheese.  \u003cbr/\u003eSOUNDBITE:  (Italian)\u003cbr/\u003e\"The Philippine mozzarella is very nice but the consistency is different from the Italian mozzarella.\"\u003cbr/\u003eSUPER CAPTION: Michele Mingozzi, Italian chef \u003cbr/\u003eAt present hygiene demands mean that only water buffalo from the PCC are allowed to be milked for mozzarella production. \u003cbr/\u003eBut the centre hopes to educate local farmers about the need to adhere to standard hygiene procedures, so that their water buffalos can produce milk that can be good enough for the use in mozzarella production.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' 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