Page 195 - Agriculture_Form_Three

Agriculture for Secondary Schools

Procedures of making mala or sour milk
The making of mala or sour milk follows the same main procedures as for yoghurt.
However, for mala milk, the culture used is mesophilic bacteria and it is inoculated
at temperature between 20 - 30 C . Mala milk does not need special incubators and
°
may be left to set at room temperature.

Advantages of mala milk
(a) It is simple to manufacture at home or village level.
(b) It remains for up to 4 days at room temperature without need for refrigerator.
Note that when kept at less than 10 °C, mala milk remains fresh for 2 - 3 weeks.
Therefore, where possible, refrigerate it to increase its shelf life.

Activity 8.5
Perform the following tasks:
1. Prepare mala/sour milk and/or yoghurt in school/home by following the
procedures you have learnt.
2. List the value-added products that are made from milk in your home area and
discuss them with your classmates.
3. Identify the entrepreneurial opportunities available in milk and value-added
milk products in your area. Set and implement strategies to utilise the available
opportunities.
4. Summarise all your tasks’ proceedings and lessons learnt from this activity in
your portfolio.
Handling of eggs

Egg handling refers to the process of collection, inspection, grading, packaging and
storage.

Collection of eggs
In the poultry farm/unit, it is advised to collect eggs from the laying house at least
twice a day (early morning and late afternoon). This practice helps to prevent soiling
and breakage of eggs. It also reduces chances of contamination.

Inspection of eggs
Inspection of eggs is done in order to identify dirty eggs, wrinkled shells and cracked
ones (refer to Figures 8.11 (a) to (c)). Wrinkled and cracked eggs should be removed
and kept separately. If it is absolutely necessary to clean dirty/soiled eggs, a piece of
cloth, soaked in warm water can be used to wipe gently the surface of the egg shells.
However, as much as it is possible, the need for cleaning should be minimal. This
means it is easier to maintain clean environment where eggs are to be laid than to
clean soiled eggs. This can be achieved by cleaning the nest boxes and by keeping

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AGRICULTURE FORM 3 9.11.2022.indd 184 10/01/2025 12:31