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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 1991

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

This self-instructional audiotutorial module though designed for ILCA's course on rural dairy processing, will have wide application in organisations with students and professionals involved in dairying in Africa. The objectives of this module are to recall the major components of milk and descri...

Enlace original: https://cgspace.cgiar.org/handle/10568/4481

Investigación en Agricultura
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O'Connor, C.B. ,  Tripathi, B.R. ,  [An introduction to milk] ,  An introduction to milk
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

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