Year of publication 1990

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Place of publication Rome, Italy ;

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Pages 333

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Product type Book (stand-alone)

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ISBN 9251028990

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Series title FAO Animal Production and Health Paper

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Series number 0254-6019

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Edition 1

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Synopsis (short abstract) milk as a raw material. Traditional milk products are prepared from milk from several species:- indigenous cattle and exotic dairy breeds, buffalo, sheep, goats, yaks and camel. The role of the individual species varies dramatically from region to region and within countries of the same region. The composition of milk of different species has important influences on the yield of traditional milk products e.g. high fat-producing species are of major importance in countries where ghee is an i mportant product. The availability of milk for the preparation of traditional milk products depends not only on the total amount of milk produced in a country but also on how much of the milk is dispatched to industrial dairy factories and how much is retained by the milk producer for the direct use of the household, or for the preparation of milk products for local sale, or for use in calf rearing. Countries with proportionally the highest quantities of milk being used for preparation of traditional milk products on the producer's farm or household, or local small processing units tend to have the less well developed dairy industry. It should be recognised that factors such as the standard of road and rail links between the milk-producing areas and the urban areas is of importance in determining how milk is utilised. Animal breeding and feeding pose major problems to the small milk producer where traditional milk products are important and technical support services are comm only absent or insufficient. milking conditions and hygiene. The general standard of hygiene applied to milk production in developing countries is poor and as a result the quality of milk is poor.

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Language English

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