Pasteurization to improve traditional dairy products

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Date

2017-05-01

Date Issued

Contributes to SDGs

SDG 3 - Good health and well-being

Authors

Citation

Muhi El-Dine Hilali, Barbara Rischkowsky, Barbara Wieland. (1/5/2017). Pasteurization to improve traditional dairy products. Ethiopia: CGIAR Research Program on Livestock and Fish.

Abstract

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 must be boiled or at least pasteurized before consumption.

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https://hdl.handle.net/20.500.11766/8518

DOI

Collections

Agricultural Research Knowledge

Other URI

https://cgspace.cgiar.org/handle/10568/80962

AGROVOC Keyword(s)

small ruminants ; sheep ; goats ; value systems ; animal products ; value chains ; dairies ; dairying ; pasteurization ; goal 3 good health and well-being

Author(s) ORCID(s)

Hilali, Muhi El-Dine  https://orcid.org/0000-0002-8945-9613
 Rischkowsky, Barbara  https://orcid.org/0000-0002-0035-471X
 Wieland, Barbara  https://orcid.org/0000-0003-4020-9186