Techniques de traitement du lait adaptees aux petites exploitations de l'Afrique subsaharienne
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Permanent link to this item: http://hdl.handle.net/10568/10856
Describes 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.