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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 ...
Caracterização da produção caprina em pequena escala e dos sistemas de comercialização no Distrito de Inhassoro, Moçambique: Resultados do Estudo de Base
Brief - Caracterização da produção caprina em pequena escala e dos sistemas de comercialização no Distrito de Inhassoro, Moçambique: Resultados do Estudo de Base
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 ...
Sustainable smallholder goat production and commercialization in India
Policy Brief 9: Sustainable small holder goat production and commercialization in semi-arid regions of Mozambique
Sustainable small holder goat production and commercialization in semi-arid regions of Mozambique
Policy Brief 9 on Sustainable small holder goat production and commercialization in semi-arid regions of Mozambique
Using innovation platforms to stimulate innovation and multi-stakeholder interaction in small ruminant value chains
Brief on Using innovation platforms to stimulate innovation and multi-stakeholder interaction in small ruminant value chains
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 ...
Characterization of smallholder goat production and marketing systems in Inhassoro District, Mozambique: Results of a baseline study.
This research brief presents a summary of the results of a baseline study carried out in August 2011 in Inhassoro District, Mozambique, as part of the imGoats project, to characterize goat production and marketing systems ...
Thermometers to improve traditional dairy products
The use of thermometer in dairy processing to enhance product quality