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    Options for smallholder milk processing in sub-Saharan Africa

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    Journal Article (585.2Kb)
    Authors
    O'Mahony, F.
    Peters, Kurt J.
    Date Issued
    1987
    Language
    en
    Type
    Journal Article
    Accessibility
    Open Access
    Metadata
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    Permanent link to cite or share this item: https://hdl.handle.net/10568/4600
    External link to download this item: https://books.google.com/books?id=QzuheS7ZSWkC&pg=PA2
    Abstract/Description
    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.
    AGROVOC Keywords
    small scale farming; milk processing; milk composition; milk fat; proteins; milk products; milk yield; butter; cheese; lactose
    Subjects
    FARMING SYSTEMS; DAIRYING;
    Regions
    Africa
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    • ILRI articles in journals [6615]

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