Cheese from milk powder
The National Dairy School in Mamirole, Doubs (France) has developed a simple and inexpensive procedure to transform milk powder into cheese and thus help to improve both the food and health situation in Third World countries. The procedure consists of mixing the milk powder with only half of the water normally used to make milk. One adds to this rennet, calcium salts and lactic fermentation agents. The mixture is then left to stand for about twelve hours. It is then poured into a container simultaneously with water heated to 80-85 oC. Coagulation is immediate and the curds float to the surface. It is then moulded and results in a cheese similar to Gouda. It takes about a year to train a technician to master this process, but the equipment is simple to use. The school in Mamirolle has created a technical assistance service to help set up such processing centres, the first of which is to be established in Mali.
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| Format: | News Item biblioteca |
| Language: | English |
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Technical Centre for Agricultural and Rural Cooperation
1986
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| Online Access: | https://hdl.handle.net/10568/44559 http://collections.infocollections.org/ukedu/en/d/Jcta06e/ |
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