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 villa...
| Autores principales: | , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
1987
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/4600 |
| Sumario: | 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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