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Dairy

Dairy production covers a range of products from milk, butter, and cheese through to more luxurious products such as ice cream.

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تصنيع الزبادي

Practical Action, Published by Practical Action on 2013

خطوات التصنيع : 1/تعديل نسبة الدهن في الحليب باضافة مسحوق الحليب)البودرة( الى الحليب المعد للتصنيع وذلك باستخدام الفراز . 2/بسترة الحليب المعدل برفع درجة الحرارة الى 90º م 95º – م لمدة...

تصنيع منتجات الألبان

Practical Action Sudan, Published on 2010

الالبان من الاغذية المهمة لتغذية الانسان اذ تحتوي علي كل العناصر الغذائية الحيوية من سكريات و بروتينات و دهون و املاح و فيتامينات و غيرها, تنتج هذه الالبان بكميات كبيرة , تزداد الكميات في فصل...

යෝගට් නිෂ්පාදනය

Practical Action Sri Lanka, Published on 2014

This technical brief describes the technologies and process of production of yoghurt.

අයිස්ක්‍රීම් නිෂ්පාදනය

Practical Action Sri Lanka, Published on 2015

This technical brief describes the technologies and process of production of ice cream at domestic level.

দুধ সংগ্রহ কেন্দ্র

Practical Action, Bangladesh, Published by Practical Action, Bangladesh on 2012

এই ভিডিওটি দুধ সংগ্রহ কেন্দ্র বিষয়ক

Environmental Handbook : Dairies

Dr Udo Theilen, Hubertus Goldbach, Published by German Federation Ministry for Economic Cooperation and Development (BMZ) on 1999

Document on Monitoring and Evaluating Environmental Impacts of Dairies

দুগ্ধজাত পণ্য উৎপাদন

Practical Action, Published on 2008

বাংলাদেশে দুগ্ধ প্রক্রিয়াকরণ সম্পর্কে একটি ভিডিও

Incubateur a Yaourt

Howtopedia, Published by Practical Action on 2003

Cet incubateur de yaourt à bas prix permet d'améliorer le yaourt standard. Il est facile d'utilisation et d'entretien.

Pasteurised Milk

Published on 2011

Pasteurising milk increases its shelf life by destroying pathogenic bacteria, thereby inactivating certain enzymes.

Soured Milk and Yoghurt

Peter Fellows, Published on 2008

Soured milk is produced by uncontrolled milk fermentation using naturally-occurring bacteria. Yoghurt is produced by controlled milk fermentation of milk by lactic acid bacteria.

Ice Cream Production

Peter Fellows, Published on 2008

Here is what you need to know about ice-cream production. However, there has been little tradition of ice cream production in the Global South, due to the requirement of refrigerating equipment and...

Flavoured Milk

Published on 2006

Flavoured milk is a ready-to-drink product, produced from skimmed milk, sugar and natural flavours (such as banana, pineapple, orange or chocolate).

Dairy Processing

Peter Fellows, Published on 2008

Dairy products can be split into groups accodring to their preservation status - milk is at high risk of turning sour after only a few days if untreated. However, preservation techniques extend its...

Dairy Confectionery

Peter Fellows, Published on 2008

Sweet treats made from dairy products! This fact sheet describes the production of two products in detail: rasogalla (or rasogolla) and gulab jamun; and summarises other dairy confectionery products.

Cheese Making

Peter Fellows, Published on 2008

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.

Casein

Tony Swetman, Published on 2008

Casein is a protein derivative of skimmed (non-fat) milk used in thermoplastic materials, glues and also foodstuffs.

Butter and Ghee

Peter Fellows, Published on 2008

Butter and ghee are high demand products that are relatively easily to produce at a small scale. This fact sheet looks at the different ways of making them and what you need to do it.

Cheese Making in Ayacucho, Peru

Gabriel Reaño, Published on 2011

Gabriel Reaño met with Danny Bautista Cisneros, who reported on improvements made in cheese production in Ayacucho.

Yoghurt Incubator

Practical Action, Published by Practical Action on 2003

This low cost yoghurt incubator helps improve the quality of yoghurt. It is easy to operate and maintain.

Ricotta Cheese Making

Giannina Solari, Published on 2008

Ricotta cheese is a smooth, creamy and healthy cheese formed from buttermilk.

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