Milk can be processed to prolong shelf life or turned into a variety of foods, including cheese, yoghurt, butter and ice cream. This guide, the fourth in the CTA series Opportunities in Food Processing, looks at the potential for small-scale producers in the dairy sector and discusses some of the technologies available. It offers clear detailed advice on how to prepare a range of products, with information about the equipment needed and how to use and maintain it.

The book takes the reader through the entire chain, from setting up a processing unit to establishing quality assurance and managing business operations. Examples and ideas are provided by successful dairy producers in ACP countries. Particular attention is paid to finding and developing suitable markets, including urban outlets for non-traditional dairy products such as flavoured milks, fruit yoghurts and hard cheeses. Throughout the guide, there is strong emphasis on the need for strict hygiene, since milk products can easily transmit food-poisoning bacteria to consumers.

A checklist and blank page for note-taking ends each chapter. Appendices provide information on the science of milk processing, basic rules for safe dairy processing, suggestions for further reading and institutions that offer support.

Setting up and Running a Small-Scale Dairy Processing Business

Edited by B Axtell & P J Fellows
CTA, 2008. 188 pp.
ISBN 978-92-9081-377-4
CTA number 1434
20 credit points


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