Rural Dairy Technology
ILRI (aka ILCA and ILRAD), Jan 1, 1995 - 119 pages
Milk as a food; The composition of milk; Genetic factors; Breed and individuality of the cow; Environmental factors; Milk chemistry; Physical status of milk; pH and acidity; Milk constituents; Microbiology; Bacteria; Moulds; Yeasts; Viruses; Milk microbiology; Microbiology of butter; Clean milk production; Sources of contamination; Cooling milk; Milk reception, dairy accounting and record keeping; Reception; Dairy accounting and record keeping; Milk processing; Milk separation; Buttermaking with fresh milk or cream; Buttermaking with sour whole milk; Ghee, butter oil and dry butterfat; Cheesemaking using fresh milk; Cheesemaking with sour skim milk; Milk fermentations; Cleaning, sanitising and sterilising dairy equipment; Dairy water supplies; Chemical used for cleaning; Cleaning procedure; Sampling and analysis of milk, milk products and water; Sampling; Milk pH; Titratable acidity test; Alcohol test; Clot-on-boiling test; Fat determination; Specific gravity of milk; Total solids (TS) in milk; Formaldehyde in milk; Methylene blue reduction test; Resazurin 10-minute test; Sediment or visible dirt test; Moisture content of butter; Salt content of butter; Protein content of milk by formaldehyde titration; Estimation of hardness in water; Dairy building design and construction; Site selection; Type of building; Arrangement and installation of equipment.
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alcohol amyl alcohol Appendix bacteria in milk bowl butter butterfat buttermaking buttermilk butyrometer calcium calculated carbonate casein cell centrifugal cheese yield cheesemaking churning temperature clean coagulate colour composition content of milk cool cow milk cream screw dairy detergent efficiency electrodes enzyme equipment fat content fat globules fatty acids fermented milk Figure flavour fresh milk Gerber H C H C H C H H H heat increases kg of milk lactic acid lactometer lactose liquid litres of milk Mastitis methylene blue micro-organisms milk containing milk or cream milk processing milk products milk received moisture content mould obtained overrun particles pasteurisation pathogens phase phenolphthalein pipette potassium Procedure Reagents reduces removed rennet rinsing salt sample shelf-life skim milk smallholder sodium carbonate sodium hydroxide solution sour milk specific gravity standardised starter sterilised stopper storage sulphuric acid test tube titration total solids udder vitamins washed water bath weight whey proteins Woagachi