SDP Kenya Dairy Board FAO Training Guide May 2004

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2004
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Kenya Dairy Board
Abstract
Knowledge of the basic concepts and practice of milk quality control and hygiene is essential to ensuring good milk quality. The emphasis in the training course in which this guide will be applied is participatory diagnosis of problems related to milk quality and practical sessions in milk quality control. The objectives are to equip participants with knowledge and skills that should enable them to: a) appreciate the causes of milk spoilage b) use a limited number of milk quality tests c) understand the relationship between milk quality and the success of their milk marketing businesses, and d) train their peers on hygienic milk handling
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