Dairy cultures to improve the quality of traditional dairy products

Views
0% 0
Downloads
0 0%
CC-BY-4.0

Open access

Thumbnail Image

View/Open

Date

2017-05-01

Date Issued

Authors

Citation

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

Abstract

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 the quality of processed products. Using dairy cultures allows producers to deliver dairy products to meet consumer preferences and increase income.

Permanent link

https://hdl.handle.net/20.500.11766/8516

DOI

Collections

Agricultural Research Knowledge

Other URI

https://cgspace.cgiar.org/handle/10568/80965

AGROVOC Keyword(s)

research; sheep; goats; value systems; animal products; dairies

Subject(s)

small ruminates

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