ethiopia - When milk is cold, straw or fibre from false banana is introduced in the milk pot to serve as a sieve.
syria - Chelal cheese it has a form of strings like spaghetti.
bhutan -Churtsi has an external appearance of a stone.This type of cheese is said to be a medicine for colds and stomach troubles - but this has never been examined scientifically. The large flat slab of curd prepared from the soft cheese is smoked over the fire place in the farm gate huts. The product may last for several years
rivettingThere is no report of important traditional cheese-like products in Mali.
luka said:i brought some fucked up looking one today, dunno what it's called, it's french, it got some soft furry mouldy rind, and it's in some wooden case cos i'ts so runny. i like it.
... perhaps becos of my extensive dairy expertise as shown on this thread?-------- Original Message --------
Subject: Milk and Related Products
From: Accord Management Consultants <firstname.lastname@example.org>
Date: Fri, February 11, 2005 4:42 pm
FROM A DROP TO A FLOOD
We refer to Milk, the white GOLD! The following synopsis deals with
possibilities of turning the white wealth in your
village/town/city/country into WHITE GOLD.
The livestock population of any country is its lasting wealth. Unlike
mineral, ore, oil & gas deposits, this wealth can only increase in
numbers and, with correct scientific management practices, quality.
As the World enters an era of economic reforms, agriculture,
the livestock sector, is positioned to be a major growth area. The fact
that dairying could play a more constructive role in promoting rural
welfare and reducing poverty is increasingly being recognized.
Milk is considered by most Food Technologists and Nutritionists to be
most complete food. It has all the nourishment required by all sections
of the mankind - infants, growing children, youth, the middle-aged, old
and the infirm. It has sufficient fats, proteins, sugars, and minerals.
With advanced Dairy Technology and processing facilities, it is just
about possible to derive a milk-based food product suitable for
Diabetics, Hypertensives, Obese, Weak, Lactose-intolerant, etc.
Milk can be processed into many types of products:
· Skimmed Milk: having NIL fat
· Double-toned Milk: having 1.5% fat
· Toned Milk: having just 3.0% fat
· Standardized Milk: having 4.5% fat
· Whole (Full Cream) Milk: having 6.0% fat
· Flavored Milk
· Acidophilus Milk
· Ice creams
· Milk Powders
Several areas of the dairy industry can be strengthened by the induction
of state-of-the-art technologies from overseas. Those who bring in new
technologies stand to benefit the most. To make the best out of the
present situation, the following areas require immediate remedial action
on the part of dairy entrepreneurs:
· Raw milk handling needs to be upgraded in terms of physico-chemical
and microbiological attributes of the milk collected. The use of
clarification and bactofugation in raw milk processing can help improve
quality of the milk products.
· Better operational efficiencies are needed to improve yields, reduce
waste, minimize fat/protein losses during processing, control production
costs, save energy and extend shelf life. The adoption of Good
Manufacturing Practices (GMP) and HACCP would help manufacture milk
products conforming to international standards and thus make their
· Latest packaging technology can help retain nutritive value of the
packaged products and extend their shelf life. For proper storage and
transportation, an adequate Cold Chain needs to be put in place.
We present below a SWOT Analysis for the Dairy Industry in general:
· Demand profile: Absolutely optimistic.
· Margins: Quite reasonable, even on packed liquid milk.
· Flexibility of product mix: Tremendous. With balancing equipment, you
can keep on adding to your product line, as mentioned above.
· Availability of raw material: Abundant. Presently, more than 80 per
cent of milk produced is flowing into the unorganized sector, which
requires proper channelization.
· Technical manpower: Professionally trained, technical human resource
is available from India and elsewhere.
· Perishability: Pasteurization has overcome this weakness partially.
UHT gives milk long life. Surely, many new processes will follow to
improve milk quality and extend its shelf life.
· Lack of control over yield: Theoretically, there is little control
over milk yield. However, increased awareness of developments like
embryo transplant, artificial insemination and properly managed animal
husbandry practices, coupled with higher income to rural milk producers
should automatically lead to improvement in milk yields.
· Logistics of procurement: Woes of bad roads and inadequate
transportation facility make milk procurement problematic. But with the
overall economic improvement, these problems would also get solved.
· Problematic distribution: Yes, all is not well with distribution. But
then if ice creams can be sold virtually at every nook and corner, why
can't we sell other dairy products too? Moreover, it is only a matter of
time before we see the emergence of a cold chain linking the producer to
the refrigerator at the consumer's home!
· Competition: With so many newcomers entering this industry,
competition is becoming tougher day by day. But then competition has to
be faced as a ground reality. The market is large enough for many to
carve out their niche. Opportunities:
"Failure is never final, and success never ending". Dr Kurien, the
Father of the milk revolution (Operation Flood) in India bears out this
statement perfectly. He entered the industry when there were only
threats. He met failure head-on, and now he clearly is an example of
'never ending success'! If dairy entrepreneurs are looking for
opportunities the following areas must be tapped:
· Value addition: There is a phenomenal scope for innovations in product
development, packaging and presentation. Given below are potential areas
of value addition:
o Steps should be taken to introduce value-added products like sweetened
mish, ice creams, local cheese, flavored milk, dairy sweets, etc. This
will lead to a greater presence and flexibility in the market place
along with opportunities in the field of brand building.
o Addition of cultured products like yogurt and cheese lend further
strength - both in terms of utilization of resources and presence in the
o A lateral view opens up opportunities in milk proteins through casein;
caseinates and other dietary proteins, further opening up export
opportunities o Yet another aspect can be the addition of infant foods,
geriatric foods and nutritionals.
· Export potential: Following the new GATT treaty, opportunities will
increase tremendously for the export of agro-products in general and
dairy products in particular.
Milk vendors, the un-organized sector: Today milk vendors are occupying
the pride of place in the industry. Organized dissemination of
information about the harm that they are doing to producers and
consumers should see a steady decline in their importance.
The study of this SWOT analysis shows that the 'strengths' and
'opportunities' far outweigh 'weaknesses' and 'threats'. Strengths and
opportunities are fundamental and weaknesses and threats are transitory.
Any investment idea can do well only when you have three essential
ingredients: entrepreneurship (the ability to take risks), innovative
approach (in product lines and marketing) and values (of
The Dairy industry has been attracting a large number of entrepreneurs.
Their success in dairying depends on factors such as an efficient yet
economical procurement network, hygienic and cost-effective processing
facilities and innovativeness in the market place. All that needs to be
done is: to innovate; convert products into commercially exploitable
All the time, keep reminding yourself: Benjamin Franklin discovered
electricity, but it was the man who invented the meter that really made
the money! Contact us and we will set up this business for you in your
country. We will need to be your guest in your selected place of
manufacture from 5 months to 12 months depending on what product you
choose like for yogurt we need just 150 working days to set up the plant
but for fresh milk or ice cream we would need upto 12 months to be with
you to get the production out . We also assist in marketing your product
and do a hand holding exercise with your staff and good staff we can get
you from India and other countries: Let us know which product you would
like to start and we will source out the machinery, get them installed ,
bring the production line on , and help you market the end product.
ACCORD MANAGEMENT CONSULTANTS,
P.O.BOX 20809, DUBAI,
U .A .E.
cell: 009715-5337664, Fax:009714-2975806
P.O.BOX 11137, KHARTOUM,
11/88, Unnath Nagar III, Goregaon (West),
Mumbai 400062. India
simon silverdollar said:that sounds like it's probably vacherin. you can put the whole wooden box into an oven and after 25 minutes or so it'll be ready for dipping bits of bread and stuff into, fondue style,
i work in a cheese shop every saturday in clapham. it's wicked cuz i get to try a huge number of different cheeses. current top 5;
1] ticklemore. king of goat's cheeses.
2] isle of mull chedder. strong but oddly fruity.
3] vignotte. creamy and mild and kind of lemony.
4] comte. there's so many different flavours going on in good comte.
4] pont l'eveque. this is like camembert but tastes slightly of white wine + green apples.