Acidity test: milk quality test that measures lactic acid

Adulteration: addition of other substances to milk which reduces the quality of the milk (e.g. water)

Alcohol test: milk quality test

Artificial insemination: animal breeding method

Association: association consisting of and governed by representatives of milk producer groups

Back

Babcock test: traditional method of measuring the butterfat content of milk, which may be used for calibrating modern electronic testing devices.

Bacteria: single-celled organisms living either independently or in close association with other living organisms; often referred to as microbes or micro organisms because of their microscopic size. Some bacteria are beneficial, but others cause infectious diseases.

Breeding services: upgrading of animals through introduction of improved genes.

Back

Cheese: milk product

Churning: agitation of whole milk or cream to make butter adding starters and rennet

Clot on boiling test: milk quality test through heating

Clotting: change from liquid milk to (semi-) solid by

Collection centre: a place to collect milk in bulk

Cream: milk product

Curd separation: after coagulation the milk is separated into whey and cheese curd

Back

Dairy cow: a bovine from which milk production is intended for use or sale for human consumption, or is kept for raising replacement dairy heifers

Dairy goat breed: group of dairy goats having a common origin and identifiable traits (frequently colour)

Dairy goat: any goat from which milk production is intended for human consumption, or is kept for raising replacement dairy kids

Developing countries: see Development Assistance Committee (DAC) list - www.oecd.org/dac/htm/daclst2000.htm

Back

FAO: Food and Agriculture Organization of the United Nations

Feasibility study: assessing whether a product is likely to make money

Fermented milk: milk left at room temperature (less than 21^Ðc) in which the lactose is fermented into lactic acid. Fermented milk can be used to feed young calves and may include extra colostrum, transitional milk, or mastitic milk that are not saleable but have nutritional value.

Flavoured milk: A subclass of fluid (packaged milks) to which flavouring has been added, such as chocolate, strawberry and vanilla.

Fluid milk products: milk, flavoured milk, concentrated milk, filled milk, skim milk, fortified skim milk, low fat milk, buttermilk, milk drinks, and cream products.

Back

Gerber test: test to determine amount of fat in milk

Ghee: concentrated milk fat prepared by melting butter, decanting the fat after gravity separation from the serum, and driving off most of the remaining moisture by heating. About 1 percent moisture remains. It is used mostly in Asia and Africa.

Back

Heat treatment:destroying any potential pathogenic germs by heating milk at a minimum of 63^ÐC for 30 min

Back

Lactoperoxidase:enzyme that keeps the milk for a longer period

Back

Marketing:selling milk products

Milk collection: collection of milk from more than one farmer to a collection point or centre.

Milk cooling: cooling milk to increase keeping time

Milk hygiene: making sure a milk product is clean and safe for consumption

Milk payments: payments from group to an individual member

Milk preservation: increasing keeping time of milk

Milk processing: processing of raw milk into milk products

Milk producer association: see association

Milk producer groups: group consisting of milk producers with, as a main activity, collecting milk from members in order to sell directly, process, cool or transport the milk.

Milk producer union: national organization of milk producer groups

Milk sampling: taking small amounts of milk for analysis later

Milk testing: checking the hygiene and composition of milk

Milk: milk from animals that is collected and processed (from cows, goats, sheep, yaks, buffaloes, camels)

Back

Organoleptic tests:tests based on taste, smell, or visual observations.

Back

Participation: acknowledging ideas of all group members

Pasteurization: destroying any potential pathogenic germs by heating milk at a minimum of 63^ÐC for 30 min

Processing of milk: making milk products like cheese, yoghurt, etc.

Back

Rennet:substance causing milk to coagulate, used for the preparation of cheese

Back

Skim milk: Milk from which sufficient cream has been removed to reduce its milk fat content to not more than 0.2 percent. Skim milk contains protein, lactose, minerals and water-soluble vitamins and only half as many calories as whole milk. In the final beverage form, it has been pasteurised or ultra-pasteurised and contains added vitamins A and D. It can be used in a liquid form to feed young calves.

SNF: Solids Non Fat

Standardisation: making milk with constant butterfat through partial skimming

Back

TS: total Solids

Back

Whey: watery part remaining after milk has curdled

Whole milk: unaltered milk collected from day 4 after calving until the end of a lactation (see also colostrum and transitional milk).

Back

Yoghurt: fermented milk product

Back