|Strategies for market orientation of small scale milk producers
and their organisations. Proceedings of a worshop held at
Mogororo Hotel, Mogororo, Tanzania, 20-24 March 1995. (1995)|
|Session 4: Milk processing requirements| |Milk processing
requirements for satisfying the demand for various dairy
products in Tanzania| Ghee, which is also known as butter oil or
dry butter fat, consists of fat which is almost completely free
from water, protein, milk sugar and mineral substances
(McDowell, 1953). Most smallholder dairy farmers make ghee from
butter. Butter is melted in a saucepan usually made of clay or
stainless cooking pan, "sufuria", heated over a slow fire until
all the moisture .has evaporated. It is then left to cool and is
packed in normal bottles. The Maasai keep it in the gourds just
at room temperature. Normally during slow heating of butter, as
the temperature rises, a foam forms which tends to rise and
overflow, and a lot of wastage occurs. It also needs a lot of
stirring as the liquid heats or e