Table of Contents

PREFACE Vll ACKNOWLEDGEMENTS viii INTRODUCTION 1 1 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

About the Author

UNIFEM was established in 1976, and is an autonomous body associated since 1984 with the United Nations Development Programme. UNIFEM seeks to free women from underproductive tasks and augment the productivity of their work as a means of accelerating the development process