Milk processing techniques - fermented milks
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Permanent link to this item: http://hdl.handle.net/10568/4482
Google URL: http://books.google.com/books?id=_FlA1YbtrGoC
In rural areas milk is processed either fresh or sour. Milk if left untreated, spoils in a short time due to rapid growth of spoilage organisms. Processing fresh milk into fermented milk is relatively simple. This module deals with processing fresh milk into fermented milk. This is done through 80 slides and a narrated tape. The slides and narration are printed in a booklet. The module also provides self test questions and reference material.