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Milk processing techniques - fermented milks

By C.B. O'Connor and B.R. Tripathi

Abstract

In rural areas milk is processed either fresh or sour. Milk if left untreated, spoils in a short time due to rapid growth of spoilage organisms. Processing fresh milk into fermented milk is relatively simple. This module deals with processing fresh milk into fermented milk. This is done through 80 slides and a narrated tape. The slides and narration are printed in a booklet. The module also provides self test questions and reference material

Topics: MILK, FOOD TECHNOLOGY, DAIRY INDUSTRY, SMALL FARMS, CHEMICAL COMPOSITION, CULTURED MILK
Publisher: International Livestock Centre for Africa
Year: 1995
OAI identifier: oai:cgspace.cgiar.org:10568/4482
Provided by: CGSpace
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