ILCA improves local butter churn

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Date
1990
Language
en
Type
News Item
Accessibility
Open Access
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Citation
CTA. 1990. ILCA improves local butter churn. Spore 29. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: https://hdl.handle.net/10568/45371
External link to download this item: http://collections.infocollections.org/ukedu/en/d/Jcta29e/
Abstract/Description
The International Livestock Centre for Africa (ILCA) scientists monitored butter-making on five Ethiopian farms for a nine-month period in 1989 to see if traditional butter-making practices could be accelerated whilst leaving the basic technique...
Notes
The International Livestock Centre for Africa (ILCA) scientists monitored butter-making on five Ethiopian farms for a nine-month period in 1989 to see if traditional butter-making practices could be accelerated whilst leaving the basic technique unchanged. Traditionally, milk for churning is collected in a clay Dot for several days, soured naturally, and then churned by shaking the pot until butter granules form. This takes up to four hours of churning. The ILCA team developed a simple internal wooden paddle agitator to improve the efficiency of the simple clay pot churn. The temperature and acidity of the milk are not changed. Fifty-nine churnings were observed, of which the shortest was 50 minutes and the longest 65. This significant shortening of the process not only eases women's work load but also boosts the butter yield, thereby increasing income, because the amount of fat left in the buttermilk is reduced. Dr C B O'Connor ILCA PO Box 5689 Addis Ababa, ETHIOPIA
Subjects
MARKETING AND TRADE;
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