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Dairying --- Dairy Products --- Dairy Product --- Product, Dairy --- Products, Dairy --- Dairy Industry --- Dairy Industries --- Industries, Dairy --- Industry, Dairy --- Dairy products. --- Dairying.

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Milk production and marketing in West Africa is an integral part of the economy and way of life of rural herder and agropastoralist families. They represent a significant socio-economic and environmental challenge for the region. Despite the dynamism of the local milk sector, marked by an increase in the number of mini-dairies, the current supply remains insufficient to meet the increase in demand, which is growing faster than production, particularly in the cities. Family farms remain poorly connected to the market and have little incentive to increase their sales. They also face constraints in organising collection, as well as management and marketing difficulties. This book is intended for managers, promoters and advisers of mini-dairies. It provides information on the processing of dairy products and presents the key points for the development of these structures. It provides information on the processing of dairy products and presents the key points for the development of these structures. In a didactic manner, based on GRET's experience, and combining theory and practice, it provides the elements of understanding necessary for the proper conduct of this activity. This guide is completed by a series of sheets summarising the processing stages of the main dairy products manufactured in West Africa.

Africa --- food --- technical advice --- economic development --- rural development --- equipment --- hygiene --- milk --- market --- animal production --- dairy product --- protein --- quality --- preservation technique --- processing technique

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Milk --- Dairying --- Dairy Products --- Lait --- Dairy Industry --- Dairy Industries --- Industries, Dairy --- Industry, Dairy --- Dairy Product --- Product, Dairy --- Products, Dairy --- Infant Nutritional Physiological Phenomena --- Lactation --- Dairy products --- Exocrine glands --- Secretions --- 58.34 food technology. --- Dairying. --- Milk. --- Dairy Products. --- Dairy industry --- Animal industry --- Cow Milk --- Cow's Milk --- Milk, Cow --- Milk, Cow's

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Soymilk --- Dairy substitutes --- S20/1040 --- S21/0600 --- Dairy alternative products --- Dairy product substitutes --- Dairy substitute products --- Food substitutes --- Milk, Soy --- Milk, Soybean --- Soy-bean milk --- Soy beverages --- Soy milk --- Soybean milk --- Beverages --- Nonfermented soyfoods --- Nutrition --- China: Agriculture forestry, fishery, natural disasters--Famine and famine relief --- China: Medicine, public health and food--Chinese food and cookery, (incl. tea) --- Dairy substitutes.

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Consumers are looking for healthier foods. Animal nutrition is one of the most important environmental factors in product quality, and significantly influences meat and milk and its dairy products. So emphasis is often placed on improving quality though animal feeding. A main target in improving meat and dairy nutritional characteristics is the enhancement of lipid quality, which can be achieved by increasing the content and composition of beneficial fatty acids. Factors such as forage: concentrate ratio, dietary fat supplements, etc. have an essential effect on animal dairy and meat quality. A few studies have shown that meat and dairy from ruminants in pasture is enriched in bioactive substances of natural origin. These animals are also able to utilize increasing amounts of by-products or “unconventional” animal feedstuffs, which can improve the healthful properties of products. Epidemiological studies that find inverse associations between eating red meat and health do not distinguish between meat from livestock fed high-grain diets and livestock foraging on phytochemically rich mixtures of plants. Despite their alleged benefits, research has not elucidated linkages among plant diversity or alternative feedstuffs with potential functional properties in ruminant diets and human health. In addition, dietary manipulations favoring polyunsaturated FA incorporation in dairy and meat lipids increase the risk of lipoperoxidation, which can be efficiently prevented by use of dietary antioxidants. This book collected articles addressing optimal dietary composition for ruminant production to improve the quality of meat and dairy.

Research & information: general --- Biology, life sciences --- fatty acid profile --- mineral profile --- CLA --- milk yield --- circular economy --- concentrate --- silage --- modified atmosphere --- vacuum --- texture --- fatty acids --- water holding capacity --- consumer acceptability --- pecorino cheese --- pasture --- management system --- fatty acids profile --- sensory properties --- consumer liking --- grass silage --- zero-grazing --- grazing --- milk --- antioxidants --- organic beef --- ageing --- tenderisation speed --- meat quality --- sarcomere --- goat cheese --- odour --- raw milk --- volatile compounds --- antioxidant capacity --- dairy product quality --- n-3 and n-6 fatty acids --- retinol --- Roja Mallorquina sheep --- tocopherol --- total phenolic compounds --- fatty acid profile --- mineral profile --- CLA --- milk yield --- circular economy --- concentrate --- silage --- modified atmosphere --- vacuum --- texture --- fatty acids --- water holding capacity --- consumer acceptability --- pecorino cheese --- pasture --- management system --- fatty acids profile --- sensory properties --- consumer liking --- grass silage --- zero-grazing --- grazing --- milk --- antioxidants --- organic beef --- ageing --- tenderisation speed --- meat quality --- sarcomere --- goat cheese --- odour --- raw milk --- volatile compounds --- antioxidant capacity --- dairy product quality --- n-3 and n-6 fatty acids --- retinol --- Roja Mallorquina sheep --- tocopherol --- total phenolic compounds