Dairy Processing: Food Cycle Technology Source Books

This book outlines traditional methods of processing milk to produce cheese, butter, yoghurt and other milk products, and discusses how hygiene and quality control can be improved. It avoids introducing completely new products or processes, but suggests low-cost modifications to traditional methods which can be and have been introduced successfully.

PREFACE VllACKNOWLEDGEMENTS viiiINTRODUCTION 11 Milk processing 3

General methods of milk processing 3

Milk composition 4

Microbiology of milk 5

Classification of milk products 6

2 Traditional methods and products 9

Cheeses 9

Butters 15

Fermented milks 18

Miscellaneous milk products 25

3 Improving milk processing technologies 26

Sanitation and hygiene 27

Heat treatment 28

Testing milk quality 28

Improvements to cheesemaking 30

Improvements to buttermaking 36

Improvements to fermented milk processing 39

4 Socio-economic considerations 42

Understanding the context 42

Identifying constraints 43

Planning options 43

Checklist for increasing options for milk processing 47

5 Case studies 49

Buttermaking using an internal agitator, Ethiopia 49

Village dairy development in the Occupied Territories, Israel 49

Goat-cheesemaking and marketing, Chile 50

Goat and milk production, Argentina 52

Rural women's milk production, Bolivia 53

Traditional sweetmeats, Bangladesh 54

Mala milk, Tanzania 56

vi DAIRY PROCESSING

GLOSSARY OF TERMS 58

EQUIPMENT SUPPLIERS 59

INSTITUTIONS 60

REFERENCES AND FURTHER READING 62