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CTA. 1999. Keeping milk. Spore 80. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: https://hdl.handle.net/10568/48379
External link to download this item: https://hdl.handle.net/10568/99637
The collection of milk is not well developed in West Africa. According to the World Bank, more than 5 million litres are lost annually because milk cannot be kept during transport. One solution for farmers in isolated areas is the LPS system, which...
The collection of milk is not well developed in West Africa. According to the World Bank, more than 5 million litres are lost annually because milk cannot be kept during transport. One solution for farmers in isolated areas is the LPS system, which is based on the enzyme lactoperoxidase (LPS). Accordingly, farmers need to add a small sachet of thiocyanate and a sachet of hydrogen peroxide in each milk canister. These two substances occur naturally in milk, but in insufficient quantities to totally stop the growth of bacteria. By strengthening the natural process, milk can be kept three to five hours longer, which is often time enough for farmers to bring it to a refrigeration collection point. This method of conserving milk has been approved by the FAO technical committee for milk and dairy products standards, and it allows farmers to sell to markets further away. FAO is also launching a worldwide programme over three years to test and promote LPS milk conservation in 85 countries. Mr Jean-Claude Lambert, Senior Officer Dairying, FAO Via delle Terme di Caracalla, 00100 Rome, Italy Fax : + 39 06 57055749 E-mail : firstname.lastname@example.org http://www.agricta.org/Spore/spore80
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