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Milk Handling Practices: Traditional and Improved Milk and Milk Products Handling Practices as well as Quality of Milk and Buttermilk - Couverture souple

Nebiyu, Rahel; Beyene, Fekadu; Tekle Giorgis, Yoseph

 
9783848498055: Milk Handling Practices: Traditional and Improved Milk and Milk Products Handling Practices as well as Quality of Milk and Buttermilk
Couverture souple
ISBN 10 : 3848498057 ISBN 13 : 9783848498055
Editeur : LAP LAMBERT Academic Publishing, 2012

Synopsis

In Ethiopia the smallscale milk production and processing is an integral part of the farming system. Milk is a source of food, income, and social functions. However, due to low external inputs, population pressure and land degradation, smallscale milk production system is characterized by poor productivity. Most milk produced in Ethiopia comes from the smallscale farms in rural areas, and it is consumed at home or marketed, either fresh or sour, and only in the vicinity of local markets that surpluses milk processed into dairy products especially butter with longer shelf life. Most producers in the country rely on traditional technologies to increase the storage stability of milk and milk products either by converting the milk to shelf stable products like butter and ghee or by treating with traditional preservatives, which result in poor quality of milk and milk products. Adoption of improved handling practices is not common. Although training and extension services could enhance dairy production and marketing, women, who are responsible for most dairy activities are not targeted for dairy related training and extension services.

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Présentation de l'éditeur

In Ethiopia the smallscale milk production and processing is an integral part of the farming system. Milk is a source of food, income, and social functions. However, due to low external inputs, population pressure and land degradation, smallscale milk production system is characterized by poor productivity. Most milk produced in Ethiopia comes from the smallscale farms in rural areas, and it is consumed at home or marketed, either fresh or sour, and only in the vicinity of local markets that surpluses milk processed into dairy products especially butter with longer shelf life. Most producers in the country rely on traditional technologies to increase the storage stability of milk and milk products either by converting the milk to shelf stable products like butter and ghee or by treating with traditional preservatives, which result in poor quality of milk and milk products. Adoption of improved handling practices is not common. Although training and extension services could enhance dairy production and marketing, women, who are responsible for most dairy activities are not targeted for dairy related training and extension services.

Biographie de l'auteur

The author was born on July 20, 1983 in Northern part of Ethiopia. She is MSc graduate from Hawassa University specializing in Dairy Science.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2012
Langue
anglais
ISBN 10 
3848498057
ISBN 13 
9783848498055
Reliure
Broché
Nombre de pages
144
Coordonnées du fabricant
non disponible
Personne responsable
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