2026-06-27http://hdl.handle.net/123456789/138571Describes 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.Open Accesssmall scale farmingmilk processingmilk compositionmilk fatproteinsmilk productsmilk yieldbuttercheeselactoseJournal Article