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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...


O'Connor, C.B.Tripathi, B.R.[Milk processing techniques - fermented milks]Milk processing techniques - fermented milks

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...


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

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.


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

Ethiopia has the largest cattle population (30 million) of any country in Africa. There are about 3.7 milking cows with an average yield of about 210 kg per annum. Comparative data for other African countries is provided. Milk utilisation by rural milk producers is centred around the processing o...


O'Connor, C.B.[Smallholder and village milk processing in the highlands of Ethiopia]Smallholder and village milk processing in the highlands of Ethiopia

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