Page 180 - Agriculture_Form_3

Agriculture for Secondary Schools

Milk

Cleaning and
Receiving and storage
sanitation
FOR ONLINE READING ONLY
Clarification

Pasteurisation

1) Milk
2) Cheese/whey
1) Mala/sour milk 3) Butter

2) Yoghurt 4) Milk powder Cooling
5) Condensed milk
6) Ghee

Packaging
Distribution
and Storage
Marketing

Figure 9.12: Flow chart for commercial milk processing and product distribution

After pasteurisation, milk can be turned into different products, which are then
packaged, stored, and taken to the market. At every stage, proper hygiene and
cooling are important to keep the milk and its products safe and of good quality.
Understanding both small-scale and commercial milk processing gives useful
ideas for starting dairy projects in homes, schools or communities.

Mala making at a small-scale level
Mala, or sour milk, is a traditional fermented dairy product commonly used in
Tanzanian homes. It is nutritious, easy to digest and lasts longer than fresh milk.
It is usually consumed as a drink or with porridge and can also be sold to earn
income. Mala can be prepared at home, in schools, or by youth groups using
simple tools and local materials. This helps to reduce milk spoilage, improve
food security, and add value to milk.

Maintaining hygiene throughout the process is essential for ensuring product
safety and quality. All equipment must be thoroughly cleaned before use, and

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