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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 ...
Site intervention plans designed through the SmaRT Workshop in April 2017
The document presents the site intervention plans designed through the SmaRT Workshop in April 2017
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 ...
Customizing capacity development interventions for integrating gender in small ruminant value chains in Ethiopia
The International Livestock Research Institute (ILRI) and The International Centre for Agricultural Research in the Dry Areas (ICARDA) have been organizing a tailor made gender capacity development intervention for the ...
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. ...
Effects of feeding different varieties of faba bean (Vicia faba L.) straws with concentrate supplement on feed intake, digestibility, body weight gain and carcass characteristics of Arsi-Bale sheep
Objective: A study was conducted to evaluate the varietal differences among faba bean straws
and also to assess the potentials of faba bean straws supplemented with concentrate fed at
the rate 70% straws and 30% concentrate ...
ICARDA Strategic Plan 2017 - 2026
This document presents the Strategic Plan of the International Center for Agricultural Research in the Dry Areas for the period from 2017 to 2026. ICARDA’s mission is to enhance food, water, and nutritional security and ...
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 ...