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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 ...
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 ...
Project briefs for extension activities (SMS, trainings on feed blocks, barley, profitability, cooperatives)
Project briefs being developed to plan and organize extension activities
Managing rangelands: promoting well-adapted shrub species: Atriplex nummularia: Highly drought and salt tolerant shrub, well-suited for rangeland rehabilitation and for providing quality fodder for livestock when herbage availability is low
Atriplex nummularia is a key feed resource in times when other feed is not available. This plant is grown in arid areas all over the world and is often promoted to improve forage availability. As a result, this plant is ...
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 ...
Managing rangelands: promoting sustainable practices: Reseeding: a practical and costeffective technique that enhances ecological sustainability while strengthening system resilience
The problem of rangeland degradation can be reversed through revegetation, for example through inclusion of various locally adapted native species in the reseeding. Reseeding is the process by which rangelands are rehabilitated ...
Thermometers to improve traditional dairy products
The use of thermometer in dairy processing to enhance product quality