Evaluating goats milk in terms of palatability and nutritional quality by processing it into yoghurt with low cost technology select="/dri:document/dri:meta/dri:pageMeta/dri:metadata[@element='title']/node()"/>
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| dc.contributor.advisor | Ngwira T | en_US |
| dc.contributor.author | Goreseb Jefta | en_US |
| dc.date.accessioned | 2013-07-02T14:10:49Z | |
| dc.date.available | 2013-07-02T14:10:49Z | |
| dc.date.issued | 1999 | en_US |
| dc.identifier.uri | http://hdl.handle.net/11070.1/4507 | |
| dc.description.abstract | Abstract by author: | en_US |
| dc.description.abstract | The project is based on the evaluation and comparison of goat milk yoghurt production with the commercial yoghurt and yoghurt from cow's milk. Methodology for goat and cow yoghurt processing is based on the low cost technology method whereby Gerber, lactometer and microbial tests were used in order to analyses the quality of milk before processing. The results have shown that commercial yoghurt was the best followed by the goat yoghurt lastly if was followed by cow and it has been concluded that goat yoghurt is better than cow yoghurt because of the quality | en_US |
| dc.format.extent | 18 p | en_US |
| dc.language.iso | eng | en_US |
| dc.subject | Goat milk | en_US |
| dc.subject | Yoghurt | en_US |
| dc.title | Evaluating goats milk in terms of palatability and nutritional quality by processing it into yoghurt with low cost technology | en_US |
| dc.type | thesis | en_US |
| dc.identifier.isis | F004-199299999999999 | en_US |
| dc.description.degree | Windhoek | en_US |
| dc.description.degree | Namibia | en_US |
| dc.description.degree | University of Namibia | en_US |
| dc.description.degree | Bachelor of Science in Agriculture | en_US |
| dc.masterFileNumber | 2818 | en_US |
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