Milk processing techniques - sour milk
This document discusses different techniques of milk processing which are commonly used by African farmers. It presents milk processing techniques developed by ILCA scientists made of wooden internal agitator that can be used with a clay pot or gourd, which reduces the traditional churning time from...
| Autores principales: | , |
|---|---|
| Formato: | Training Material |
| Lenguaje: | Inglés |
| Publicado: |
International Livestock Centre for Africa
1992
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/4484 |
| _version_ | 1855540995368681472 |
|---|---|
| author | O'Connor, C.B. Tripathi, B.R. |
| author_browse | O'Connor, C.B. Tripathi, B.R. |
| author_facet | O'Connor, C.B. Tripathi, B.R. |
| author_sort | O'Connor, C.B. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | This document discusses different techniques of milk processing which are commonly used by African farmers. It presents milk processing techniques developed by ILCA scientists made of wooden internal agitator that can be used with a clay pot or gourd, which reduces the traditional churning time from about three hours and reduces the amount of butterfat left in the buttermilk to a third of that left by the traditional method. |
| format | Training Material |
| id | CGSpace4484 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1992 |
| publishDateRange | 1992 |
| publishDateSort | 1992 |
| publisher | International Livestock Centre for Africa |
| publisherStr | International Livestock Centre for Africa |
| record_format | dspace |
| spelling | CGSpace44842021-02-24T13:41:29Z Milk processing techniques - sour milk O'Connor, C.B. Tripathi, B.R. milk processing cultured milks milk products rural areas This document discusses different techniques of milk processing which are commonly used by African farmers. It presents milk processing techniques developed by ILCA scientists made of wooden internal agitator that can be used with a clay pot or gourd, which reduces the traditional churning time from about three hours and reduces the amount of butterfat left in the buttermilk to a third of that left by the traditional method. 1992 2011-07-19T06:43:39Z 2011-07-19T06:43:39Z Training Material https://hdl.handle.net/10568/4484 en Open Access International Livestock Centre for Africa |
| spellingShingle | milk processing cultured milks milk products rural areas O'Connor, C.B. Tripathi, B.R. Milk processing techniques - sour milk |
| title | Milk processing techniques - sour milk |
| title_full | Milk processing techniques - sour milk |
| title_fullStr | Milk processing techniques - sour milk |
| title_full_unstemmed | Milk processing techniques - sour milk |
| title_short | Milk processing techniques - sour milk |
| title_sort | milk processing techniques sour milk |
| topic | milk processing cultured milks milk products rural areas |
| url | https://hdl.handle.net/10568/4484 |
| work_keys_str_mv | AT oconnorcb milkprocessingtechniquessourmilk AT tripathibr milkprocessingtechniquessourmilk |