طريقة محسنة لتصنيع الجميد على مستوى صغار المصنعين
Hilali, Muhi El-Dine
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Traditionally, produced yogurt is diluted and churned. Buttermilk is then concentrated using a cheese cloth to make a very thick product. Salt is added in different ways and amounts during the draining and concentration stage. The concentrated product is formed and shaped into round balls. It is then set to dry for a few days. The improved method has been successfully tested in June 2012 at ICARDA station, Tal Hadya in Syria and in July 2013 with producers from El-Karak region, Jordan.
- ICARDA