Now showing items 1-8 of 8
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. ...
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
Using outcome mapping as a monitoring and management tool in a small ruminant value chain project
Research Brief on Using outcome mapping as a monitoring and management tool in a small ruminant value chain project
Gender-based drivers of participation in sheep breeding cooperatives in Ethiopia
Collective actions and formation of cooperatives are crucial for small ruminant community-based breeding programs. Women’s participation in agricultural cooperatives is generally low in Ethiopia and the lack of participation ...
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 ...
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 ...
Thermometers to improve traditional dairy products
The use of thermometer in dairy processing to enhance product quality
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 ...