Milk processing techniques - sour milk
| dc.creator | O'Connor, C.B. | |
| dc.creator | Tripathi, B.R. | |
| dc.date | 1992 | |
| dc.date | 2011-07-19T06:43:39Z | |
| dc.date | 2011-07-19T06:43:39Z | |
| dc.date.accessioned | 2026-06-27T17:16:20Z | |
| dc.description | This document discusses different techniques of milk processing which are commonly used by African farmers. It presents milk processing techniques developed by ILCA scientists made of wooden internal agitator that can be used with a clay pot or gourd, which reduces the traditional churning time from about three hours and reduces the amount of butterfat left in the buttermilk to a third of that left by the traditional method. | |
| dc.identifier | https://hdl.handle.net/10568/4484 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/147344 | |
| dc.language | en | |
| dc.publisher | International Livestock Centre for Africa | |
| dc.rights | Open Access | |
| dc.subject | milk processing | |
| dc.subject | cultured milks | |
| dc.subject | milk products | |
| dc.subject | rural areas | |
| dc.title | Milk processing techniques - sour milk | |
| dc.type | Training Material |