Simple smokers to improve traditional dairy products
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Muhi El-Dine Hilali, Barbara Rischkowsky, Barbara Wieland. (1/5/2017). Simple smokers to improve traditional dairy products. Ethiopia: CGIAR Research Program on Livestock and Fish.
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 leaves residues, may contaminate food, and can release toxins. An easy-to-use beekeeping smoker helps produce high quality and safe products and satisfies consumers.
Hilali, Muhi El-Dinehttps://orcid.org/0000-0002-8945-9613