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Simple smokers to improve traditional dairy products
Smoking of milk utensils is a crucial traditional practice to develop the product’s desired organoleptic characteristics. Fumigation also assures quality and safety of milk and dairy products. Traditional fumigation often ...
Milk fat separation to accelerate butter production and reduce labour
Milk fat separation increases the efficiency of butter processing with enhanced quality. Milk fat separation will increase the milk returns through processing high value products from the skimmed milk. The separation of ...
Assessing the perceptions of ecosystem services and ecological restoration activities by the local community of agricultural landscapes of northern Jordan Valley
This Research for Development Brief (R4D) aimed to investigate the trade-offs and synergies between
the rehabilitation of the marginal dryland ecosystem (uplands), a sustainable community-based resource management and the ...
Pasteurization to improve traditional dairy products
Pasteurization is a simple process in which milk is heated to 65°C for 30 minutes or 73°C for 15 seconds, killing pathogenic bacteria. Milk pasteurization is the first step to process safe and high-quality products. Milk ...
Dairy cultures to improve the quality of traditional dairy products
Fermented milk and fermented milk based products are produced using dairy cultures. Using dairy cultures is a simple way to produce a day to day stable product with specific characteristics. Using dairy culture will improve ...
Thermometers to improve traditional dairy products
The use of thermometer in dairy processing to enhance product quality
Better hygienic milking practices to improve goat milk quality
Milk quality is compromised by goat diseases as well as poor product handling and hygiene. Contaminated milk can cause foodborne diseases but also make the milk unsuitable for further processing such as fermentation. ...