Dairy
Butter and Ghee
Butter and ghee are low-risk dairy products that can have a high demand. They can be made relatively easily at a small scale
Peter Fellows for Practical Action, 2008, 8 pages
Butter and ghee are low-risk dairy products that can have a high demand. They can be made relatively easily at a small scale
Peter Fellows for Practical Action, 2008, 8 pages
Casein
Casein is a protein derivative of skimmed (non-fat) milk used in thermoplastic materials, glues and also foodstuffs.
Tony Swetman for Practical Action, 2008, 2 pages
Casein is a protein derivative of skimmed (non-fat) milk used in thermoplastic materials, glues and also foodstuffs.
Tony Swetman for Practical Action, 2008, 2 pages
Cheese making
There are hundreds of different types of cheese; all are made via that coagulation of milk proteins to form curds, then separating the curds from the liquid whey.
Peter Fellows for Practical Action, 2008, 9 pages
There are hundreds of different types of cheese; all are made via that coagulation of milk proteins to form curds, then separating the curds from the liquid whey.
Peter Fellows for Practical Action, 2008, 9 pages
Dairy Confectionary
This Technical Brief describes the production of two products in detail: rasogalla (or rasogolla) and gulab jamun; and summarises other dairy confectionery products.
Peter Fellows for Practical Action, 2008, 9 pages
This Technical Brief describes the production of two products in detail: rasogalla (or rasogolla) and gulab jamun; and summarises other dairy confectionery products.
Peter Fellows for Practical Action, 2008, 9 pages
Dairy Processing
Milk is a nutritious food which lasts only a few days if untreated. However, preservation techniques extend its shelf life to several weeks or months.
Peter Fellows for Practical Action, 2008, 8 pages
Milk is a nutritious food which lasts only a few days if untreated. However, preservation techniques extend its shelf life to several weeks or months.
Peter Fellows for Practical Action, 2008, 8 pages
Flavoured Milk
Flavoured milk is a ready-to-drink product, produced from skimmed milk, sugar and natural flavours (such as banana, pineapple, orange or chocolate).
Practical Action, 2006, 2 pages
Flavoured milk is a ready-to-drink product, produced from skimmed milk, sugar and natural flavours (such as banana, pineapple, orange or chocolate).
Practical Action, 2006, 2 pages
Ice Cream Production
There has been little tradition of ice cream production in tropical countries, due to the requirement of refrigerating equipment and frozen storage.
Peter Fellows for Practical Action, 2008, 9 pages
There has been little tradition of ice cream production in tropical countries, due to the requirement of refrigerating equipment and frozen storage.
Peter Fellows for Practical Action, 2008, 9 pages
Pasteurised Milk
Pasteurising milk increases its shelf life by destroying pathogenic bacteria, thereby inactivating certain enzymes.
Practical Action, 2006, 2 pages
Pasteurising milk increases its shelf life by destroying pathogenic bacteria, thereby inactivating certain enzymes.
Practical Action, 2006, 2 pages
Ricotta Cheese Making
Ricotta cheese is a smooth and creamy cheese formed from buttermilk. Typically low in salt and fat, it is ideal for people suffering high blood pressure or cholesterol problems.
Practical Action Peru, 2008, 4 pages
Soured Milk and Yoghurt
Soured milk is produced by uncontrolled milk fermentation using naturally-ocurring bacteria. Yoghurt is produced by controlled milk fermentation of milk by lactic acid bacteria.
Peter Fellows for Practical Action, 2008, 7 pages
Soured milk is produced by uncontrolled milk fermentation using naturally-ocurring bacteria. Yoghurt is produced by controlled milk fermentation of milk by lactic acid bacteria.
Peter Fellows for Practical Action, 2008, 7 pages
Yoghurt Incubator
The yoghurt incubator has improved the standard of yoghurt production. It is low in cost, has a large capacity, and is easy to operate and maintain.Practical Action South Asia, 2003, 3 pages
The yoghurt incubator has improved the standard of yoghurt production. It is low in cost, has a large capacity, and is easy to operate and maintain.Practical Action South Asia, 2003, 3 pages
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