This book outlines traditional methods of processing milk to produce cheese, butter, yoghurt and other milk products, and discusses how hygiene and quality control can be improved. It avoids introducing completely new products or processes, but suggests low-cost modifications to traditional methods which can be and have been introduced successfully.


PREFACE VllACKNOWLEDGEMENTS viiiINTRODUCTION 11 Milk processing 3
General methods of milk processing 3
Milk composition 4
Microbiology of milk 5
Classification of milk products 6
2 Traditional methods and products 9
Cheeses 9
Butters 15
Fermented milks 18
Miscellaneous milk products 25
3 Improving milk processing technologies 26
Sanitation and hygiene 27
Heat treatment 28
Testing milk quality 28
Improvements to cheesemaking 30
Improvements to buttermaking 36
Improvements to fermented milk processing 39
4 Socio-economic considerations 42
Understanding the context 42
Identifying constraints 43
Planning options 43
Checklist for increasing options for milk processing 47
5 Case studies 49
Buttermaking using an internal agitator, Ethiopia 49
Village dairy development in the Occupied Territories, Israel 49
Goat-cheesemaking and marketing, Chile 50
Goat and milk production, Argentina 52
Rural women's milk production, Bolivia 53
Traditional sweetmeats, Bangladesh 54
Mala milk, Tanzania 56
vi DAIRY PROCESSING
GLOSSARY OF TERMS 58
EQUIPMENT SUPPLIERS 59
INSTITUTIONS 60
REFERENCES AND FURTHER READING 62