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It was established in 2005 by the Valeriano "Rene" L. Almeda who managed the AGF along with his two sons. He is known for developing the Alaminos Anglo Dairy Line (AADL) and Anglo-Saanen Crosses, a breed of dairy goats which are commercially viable in the wet-dry tropical climate of the Philippines.
The property was developed by RLC into a mall (Robinsons Magnolia) and residential condominiums (The Magnolia Residences). [2] One of the mall’s first establishments was a Magnolia-franchised ice cream parlor named Magnolia Flavor House, which operated from 2012 to 2017, as a fitting homage to the property’s roots. [3]
Serenitea was founded by Peter Chen and his then-fiancée Juliet Herrera. To create the brand, the couple borrowed ₱800,000.00 (around US$18,000.00) from their parents. [3] [4] [5] The first Serenitea branch opened in Little Baguio, San Juan, Metro Manila on December 19, 2008, and has since expanded to more than 70 branches nationwide.
Selecta is a Filipino dairy products brand owned by RFM Corporation (PSE: RFM).Its milk business is operated by RFM Corporation, while its ice cream business is operated under a joint-venture with Unilever Philippines, Inc. (known as Unilever RFM Ice Cream, Inc.), and serves as the Philippine branch of Unilever's Heartbrand line of ice cream.
It is usually made with carabao milk, but it can also use goat or cow milk, though the latter has lower yields. [4] [5] The most common way of making homemade kesong puti is by heating (but not boiling) fresh strained carabao milk with one to four teaspoons of salt for about ten to fifteen minutes while stirring constantly. The ideal ...
Cheeses made from more than one type of animal milk, most commonly a combination of cow and sheep milk. Wikimedia Commons has media related to Mixed milk cheese . Pages in category "Mixed-milk cheeses"
Bocconcini is a small mozzarella cheese the size of an egg.. This is a list of stretch-curd cheeses, comprising cheeses prepared using the pasta filata technique. The cheeses manufactured from this technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives them fibrous structures.
The economist Alex Tabarrok has argued, that the success of this promotion lies in the fact that consumers value the first unit significantly more than the second one. So compared to a seemingly equivalent "Half price off" promotion, they may only buy one item at half price, because the value they attach to the second unit is lower than even the discounted price.