tailieunhanh - Preparation of dairy products

There are eight hours tutor-marked assignment in this course. You only need to submit five of the eight assignments. You are encouraged, however, to submit all eight assignments in which case the highest five of the eight marks will be counted. Each assignment counts 10% towards your total course mark. Assignments questions for the units in this course are contained in the assignment file. You will be able to complete your assignment from the information and materials contained in your reading, references and study units. However, it is desirable in all degree level of education to demonstrate. | Agrodok 36 Preparation of dairy products Pauline Ebing Karin Rutgers This publication is sponsored by ICCO Interchurch organisation for development cooperation Agromisa Foundation and CTA Wageningen 2006. All rights reserved. No part of this book may be reproduced in any form by print photocopy microfilm or any other means without written permission from the publisher. First English edition 1985 Sixth revised edition 2006 Authors Pauline Ebing Karin Rutgers Editor Tineke van der Haven Illustrator Bertha Valois Design Eva Kok Translation . Guijt revision Catharina de Kat-Reynen Printed by Digigrafi Wageningen the Netherlands ISBN Agromisa 90-8573-062-7 ISBN CTA 978-92-9081-341-5 Foreword This Agrodok is meant to serve as a manual for those who want to start small-scale production of dairy products in developing countries. The booklet introduces the reader to small-scale dairy production using simple techniques. It also gives an idea of the opportunities available to earn some income through cheese making. Locally there is often much knowledge available on production of dairy products. We would advise you to get acquainted with such methods in your area before starting on your own. We would also suggest that you not introduce Western dairy products if there is no need to do so especially if local dairy products are already being made. The authors have used information provided by the late . van den Berg of the Wageningen Agricultural University in the Netherlands who had much experience with factory production of dairy products in the tropics. The recipes described in this Agrodok have been drawn from various sources. We would greatly appreciate it if you would write to us about your experiences with the recipes in this book and with information on other local recipes. Where possible they will be included in a future revised edition. The sixth revised edition has been updated with some technological knowledge about dairy science and dairying techniques and .