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Training Material 1995

Milk processing techniques - fermented milks

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

MILK

FOOD TECHNOLOGY

DAIRY INDUSTRY

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

Training Material 1993

Traditional cheesemaking manual

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

CHEESEMAKING

TRADITIONAL TECHNOLOGY

SMALL FARMS