About the RUFORUM 2010 Biennal Conference
"The 2010 RUFORUM Biennial Conference was the second in the series. The main objective of the Biennial conferences is to provide a platform for agricultural research for development stakeholders in Africa and beyond to actively exchange findings and experiences, while at the same time learning lessons towards improving performance of the agricultural sector and ultimately people’s livelihoods. The biennial conference is RUFORUM’s most comprehensive meeting for the diversity of stakeholders in agriculture. It is especially dedicated to graduate students and their supervisors, grantees in RUFORUM member universities and alumni. It is a platform for peer review, quality control, mentorship, networking and shared learning. This record contains an extended abstract accepted under the theme of Animal Science"
Determination of milk components lost in whey during the manufacture of three cheese types
Abstract:
A small-scale farm in Harare processes soft goat cheese from
goat milk and feta and gouda cheese from jersy cow milk. Milk
constituents were measured in milk and as residual components
in whey after processing cheese. Residual phosphorus and fat
were significantly lower in soft goat cheese whey than gouda
and feta (P<0.05) in that order while nitrogen was significantly
higher in soft goat cheese whey than gouda and feta cheese
(P<0.05) in that order. Whey from gouda cheese contains a
balance of nutrients for beverage and livestock feed
manufacture. Pre-treatment is required for all three whey types
before discharge to the environment.
Une ferme de petite taille dans la ville d’Harare transforme le
fromage mou de chèvre à partir du lait de chèvre et le fromage
au lait de vache et le fromage friable à partir du lait de vache.
Des constituants de lait ont été mesurés en lait et en tant que
composants résiduels en lactosérum après avoir transformé le
fromage. Le phosphore et la graisse résiduels étaient
sensiblement inférieurs en lactosérum mou de fromage de
chèvre que le fromage au lait de vache et le fromage friable
(P<0.05) dans cet ordre tandis que l’azote était sensiblement
plus haut dans le lactosérum mou de fromage de chèvre que le
fromage au lait de vache et le fromage friable (P<0.05) dans
cet ordre. Le lactosérum du fromage au lait de vache contient
un équilibre des aliments pour la fabrication de nouriture de
bétail et la boisson. Le traitement préparatoire est exigé pour
tous les trois types de lactosérum avant la décharge dans
l’environnement.
Language:
English
Date of publication:
2010
Country:
Region Focus:
Southern Africa
University/affiliation:
Collection:
RUFORUM Conferences and Workshops
Agris Subject Categories:
Agrovoc terms:
Additional keywords:
Licence conditions:
Open Access
Access restriction:
Form:
Printed resource
Publisher:
ISSN:
E_ISSN:
Edition:
Extent:
1169-1172
Notes:
