Simple smokers to improve traditional dairy products

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Date

2017-05-01

Date Issued

Contributes to SDGs

SDG 3 - Good health and well-being

Authors

Citation

Muhi El-Dine Hilali, Barbara Rischkowsky, Barbara Wieland. (1/5/2017). Simple smokers to improve traditional dairy products. Ethiopia: CGIAR Research Program on Livestock and Fish.

Abstract

Smoking of milk utensils is a crucial traditional practice to develop the product’s desired organoleptic characteristics. Fumigation also assures quality and safety of milk and dairy products. Traditional fumigation often leaves residues, may contaminate food, and can release toxins. An easy-to-use beekeeping smoker helps produce high quality and safe products and satisfies consumers.

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https://hdl.handle.net/20.500.11766/8519

DOI

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Agricultural Research Knowledge

Other URI

https://cgspace.cgiar.org/handle/10568/80963

AGROVOC Keyword(s)

small ruminants ; sheep ; goats ; value systems ; animal products ; value chains ; dairies ; dairying ; goal 3 good health and well-being

Author(s) ORCID(s)

Hilali, Muhi El-Dine  https://orcid.org/0000-0002-8945-9613
 Rischkowsky, Barbara  https://orcid.org/0000-0002-0035-471X
 Wieland, Barbara  https://orcid.org/0000-0003-4020-9186