Techniques de traitement du lait adaptees aux petites exploitations de l'Afrique subsaharienne

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dc.creatorO'Mahony, F.
dc.creatorPeters, Kurt J.
dc.date1987
dc.date2011-11-24T11:33:02Z
dc.date2011-11-24T11:33:02Z
dc.date.accessioned2026-06-27T16:58:36Z
dc.descriptionDescribes the major constituents of cow's milk and their exploitation in milk processing. Discusses the technologies needed for small-scale manufacture of such dairy products as fermented milks, milk-fat products and soft or pickled cheeses; and the product options most suitable for on-farm or village-level manufacturee. Suggests on how best to utilise byproducts of butter and cheese making.
dc.identifierhttps://hdl.handle.net/10568/10856
dc.identifier.urihttp://hdl.handle.net/123456789/138571
dc.languagefr
dc.rightsOpen Access
dc.sourceCIPEA Bulletin;27
dc.subjectsmall scale farming
dc.subjectmilk processing
dc.subjectmilk composition
dc.subjectmilk fat
dc.subjectproteins
dc.subjectmilk products
dc.subjectmilk yield
dc.subjectbutter
dc.subjectcheese
dc.subjectlactose
dc.titleTechniques de traitement du lait adaptees aux petites exploitations de l'Afrique subsaharienne
dc.typeJournal Article

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Instituto Internacional de Investigaciones Pecuarias (ILRI)