Experiences in Ethiopia
Frank O'Mahony
Dairy Technology Unit
International Livestock Centre for Africa
P. O. Box 5689
Addis Ababa, Ethiopia
First published in March 1988
Original English Designed and printed at ILCA Typeset on Linotype CRTronic 360 in Baskerville 1opt and Helvetica
ISBN 92–9053–092–8
Acknowledgements
Foreword
Introduction
Milk as a food
Factors affecting milk composition
Breed and individual cow
Variability among cows within a breedInterval between milkings
Stage of lactation
Age
Feeding regime
Disease
Completeness of milking
Milk chemistry—An Introduction
Ionic solutions
Molecular solutions
Colloids
Emulsions
DispersionsMilk fat
Milk proteins
Milk carbohydrates
Minor milk constituents
Moulds
Yeasts
Viruses
Milk MicrobiologySources of contamination
Control of micro-organisms in butter
Milk ReceptionMilk separation
Butter-making with fresh milk or cream
Cheese-making
Milk fermentations
Sampling
Estimation of milk pH by indicator
Electrometric measurement of pH
Determination of milk acidity
Alcohol test
Clot-on-boiling test
Butterfat determination
Determination of milk specific gravity
Determination of total solids (TS) and solids-not-fat (SNF) in milk
Determination of moisture content of butter
Cleaning, sanitising and sterilising dairy equipment
Dairy Building Design and Construction
Water supply
Land availability and quality
Other buildings
Proximity to the road
Effluent disposalConstruction materials
Floor
Effluent piping
Light
Ceiling
DoorArrangement and Installation of Equipment