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Techniques de traitement du lait adaptees aux petites exploitations de l'Afrique subsaharienne

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 villa...

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Main Authors: O'Mahony, F., Peters, Kurt J.
Format: Journal Article
Language:Francés
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/10568/10856
Summary: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.

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