Dairy Processing

About this book

Outlines traditional ways to process milk.

Contents

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.

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