Jocelyn G. Daclag

Instructor

  • Food Product Development
  • Food Processing
  • Food Microbiology
  • Probiotic Food Products
DegreeSchool
PhD in Food Science and TechnologyUniversity of the Philippines Los Baños
MS in Food Science & TechnologyLeyte State University (now VSU)
BS in Food TechnologyLeyte State University (now VSU)

Daclag, JG. 2010. Growth of Lactic Acid Bacteria in Probiotic Purple Cheese form Carabao’s Milk. RDE Journal. Volume 5 No. 1, p60

Daclag, JG. 2009. Sensory Quality and Consumer Acceptability of Probiotic Ubi Cheese from Carabao’s Milk. RDE Journal. Volume 4 No 2a, p92

Daclag, JG and RD Lauzon. 2007. Formulation and Process Optimization of Probiotic “Kesong Ubi” from Carabao’s Milk. The Summit. Vol. 6 No. 1, pp 17 – 23.