Options for smallholder milk processing in sub-Saharan Africa
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Date Issued
1987Language
enType
Journal ArticleAccessibility
Open AccessMetadata
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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
Subjects
FARMING SYSTEMS; DAIRYING;Regions
AfricaCollections
- ILRI articles in journals [6615]