The study was conducted in kucha district of Gamo zone southern Ethiopia to evaluate physicochemical properties of cow milk and processing efficiency of butter and cottage cheese making under small holder farmer level.
Table of contents
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSIONS
CONCLUSION AND RECOMMENDATION
ACKNOWLEDGEMENT
REFERENCES
Excerpt out of 22 pages
- scroll top
- Quote paper
- Demissie Jorge (Author), 2016, Physicochemical properties of cow milk. Processing efficiency of butter and cottage cheese in Kucha District, Gamo Zone, Southern Ethiopia, Munich, GRIN Verlag, https://www.grin.com/document/1164426
Look inside the ebook
-
Upload your own papers! Earn money and win an iPhone X. -
Upload your own papers! Earn money and win an iPhone X. -
Upload your own papers! Earn money and win an iPhone X. -
Upload your own papers! Earn money and win an iPhone X. -
Upload your own papers! Earn money and win an iPhone X. -
Upload your own papers! Earn money and win an iPhone X. -
Upload your own papers! Earn money and win an iPhone X.