COVER
FAO ANIMAL PRODUCTION AND HEALTH PAPER 69


Village milk processing



TABLE OF CONTENTS


by
J.C. Lambert
Dairy Technology Specialist
Meat and Dairy Service
FAO Animal Production and Health Division

The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

M-26
ISBN 92-5-102679-3

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Via delle Terme di Caracalla, 00100 Rome, Italy.

FOREWORD

The proposed study analyses the constraints normally encountered in milk marketing by isolated producers far from trade centres. As a study, it is not intended to reflect climatic, geographic and ethnic characteristics. It may, however, serve as a basis for improving the economic level of those livestock producers who usually are forgotten in development plans prepared by governments or institutions.

The illustrations presented in this study were drawn by Mr. G. Beccaloni (AGAD).

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 1988
© FAO


Hyperlinks to non-FAO Internet sites do not imply any official endorsement of or responsibility for the opinions, ideas, data or products presented at these locations, or guarantee the validity of the information provided. The sole purpose of links to non-FAO sites is to indicate further information available on related topics.

TABLE OF CONTENTS

Part 1:Village milk processing methods
IINTRODUCTION
IIA village milk processing unit: why?
III A village milk processing unit: how?
IVA village milk processing unit: where?
VA village milk processing unit: what does it do?
VIA village milk processing unit: what it should be.
Part 2:The village milk processing unit: a general model
IThe site
IIThe building
IIIOperation
IVEquipment:
 1. For collection?
 2. For processing
 3. For marketing
VAdditional equipment
Part 3Organization and operation of the milk processing unit
IMilk collection
IIMilk reception
IIIMilk standardization:
 1. Acidity
 2. Fat content
 3. Calculation for milk standardization
IVHeat-treatment of milk
VCooling milk
VIProcessing aids:
 1. Preparation of starter cultures
 2. Preparation of rennet
Part 4:Appropriate technology for the manufacture of dairy products
ICheese
IICream and butter
IIIButtermilk
IVYoghurt
VFermented milk
VIProcessed cheese
VIIWhey from cheese-making
VIIICleaning and disinfecting operations
IXOrganization of work
XLayout of the unit
Part 5:Accounting and equipment costs
IAccounting:
 1. Reception
 2. Standardization
 3. Cheese-making
IIStudy of cost price:
 1. Cost of raw material
 2. Collection costs
 3. Processing costs
 4. Packaging costs
 5. Transport costs
 6. Marketing costs
IIIEstimating equipment costs:
 1. Milk collection equipment
 2. Milk reception equipment
 3. Laboratory equipment
 4. Milk standardization equipment
 5. Cheese-making equipment
 6. Butter-making equipment
 7. Equipment for preparation of processing aids
Bibliography