Outlines traditional ways to process milk.
Part 1 Milk processing: general methods of milk processing; milk composition; microbiology of milk; classification of milk products. Part 2 Traditional methods and products: cheeses; butters; fermented milks; miscellaneous milk products. Part 3 Improving milk processing technologies: sanitation and hygiene; heat treatment; testing milk quality; improvements to cheesemaking; improvements to buttermaking; improvements to fermented milk processing. Part 4 Socio-economic considerations: understanding the context; identifying constraints; planning options; checklist for increasing options for milk processing. Part 5 Case studies: buttermaking using an internal agitator, Ethiopia; village dairy development in the occupied territories, Israel; goat-cheesemaking and marketing, Chile; goat and milk production, Argentina; rural women's milk production, Bolivia; traditional sweetmeats, Bangladesh; mala milk, Tanzania.
There are currently no reviews for this product. Be the first to review this product!
Your orders support book donation projects
I just received my book from you - it arrived quickly and in perfect condition because it was packed so well.
Search and browse over 110,000 wildlife and science products
Multi-currency. Secure worldwide shipping
Wildlife, science and conservation since 1985