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Training Material 1995

Autor: O'Connor, C.B. Tripathi, B.R.

In rural areas milk is processed either fresh or sour. Milk if left untreated, spoils in a short time due to rapid growth of spoilage organisms. Processing fresh milk into fermented milk is relatively simple. This module deals with processing fresh milk into fermented milk. This is done through 8...

Enlace original: https://cgspace.cgiar.org/handle/10568/4482

Investigación en Agricultura
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O'Connor, C.B. ,  Tripathi, B.R. ,  [Milk processing techniques - fermented milks] ,  Milk processing techniques - fermented milks
Training Material 1995

Autor: O'Connor, C.B. Tripathi, B.R.

Making cheese is an important way of increasing the shelf life of milk. Milk is converted into a concentrated nutritious food. This module discusses the processing of fresh milk into cheese. This is done through 79 slides and a narrated tape. The slides and narration are printed in a booklet. The...

Enlace original: https://cgspace.cgiar.org/handle/10568/4483

Investigación en Agricultura
Enlace permanente

O'Connor, C.B. ,  Tripathi, B.R. ,  [Milk processing techniques - processing fresh milk into cheese] ,  Milk processing techniques - processing fresh milk into cheese
Training Material 1993

Autor: O'Connor, C.B.

This manual contains recipes for a number of cheese varieties which can and are being made by traditional methods at smallholder level. It is hoped that the manual will be useful to the individual milk processor and to extension workers in their efforts to develop milk processing and preservation.

Enlace original: https://cgspace.cgiar.org/handle/10568/2733

Investigación en Agricultura
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O'Connor, C.B. ,  [Traditional cheesemaking manual] ,  Traditional cheesemaking manual

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