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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
Thermometers to improve traditional dairy products
The use of thermometer in dairy processing to enhance product quality
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
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. ...
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 ...