Options for smallholder milk processing in sub-Saharan Africa
Describes the major constituents of cow's milk and their exploitation in milk processing. Discusses the technologies needed for small-scale manufacture of such dairy products as fermented milks, milk-fat products and soft or pickled cheeses; and the product options most suitable for on-farm or village-level manufacturee. Suggests on how best to utilise byproducts of butter and cheese making.
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Journal Article biblioteca |
| Language: | English |
| Published: |
1987
|
| Subjects: | small scale farming, milk processing, milk composition, milk fat, proteins, milk products, milk yield, butter, cheese, lactose, |
| Online Access: | https://hdl.handle.net/10568/4600 https://books.google.com/books?id=QzuheS7ZSWkC&pg=PA2 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|