ICAR Research Data Repository for Knowledge Management
Scamorza: a cheese for smallholders
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View Archive Info| Field | Value | |
| Title |
Scamorza: a cheese for smallholders
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| Creator |
Technical Centre for Agricultural and Rural Cooperation
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| Description |
Smallholder milk production has been boosted in the Arusha Kilimanjaro region of Tanzania. With the he of FAO's Rural Dairy Development Training Team, ILCA has been looking at ways for smallholders to produce scamorza, a pasta-filata-type cheese. These include making the cheese from reduced fat-content milk, thus releasing the fat for buttermaking reducing weight loss during ripening, and improving the appearance and shape of the cheese. A total of 112 individual cheeses were made, using milk of differing fat content. The amount of milk required to produce one kilogramme of cheese ranged from 10.35 litres for low-fat milk to 9.01 litres for high-fat milk. Over a four-week ripening period, coating the cheese with butter had no significant effect on overall weight loss, but improved the appearance of the cheeses, making them more marketable. Smallholders were recommended to use a milk with a 3.5% fat content, as a compromise between fat loss during ripening and final cheese yield. Marc Moens or Dr C O'Connor Dairy Technology Unit ILCA PO Box 5689 Addis Ababa, ETHIOPIA Smallholder milk production has been boosted in the Arusha Kilimanjaro region of Tanzania. With the he of FAO's Rural Dairy Development Training Team, ILCA has been looking at ways for smallholders to produce scamorza, a pasta-filata-type cheese.... |
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| Date |
2014-10-08T13:40:58Z
2014-10-08T13:40:58Z 1991 |
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| Type |
News Item
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| Identifier |
CTA. 1991. Scamorza: a cheese for smallholders. Spore 32. CTA, Wageningen, The Netherlands.
1011-0054 https://hdl.handle.net/10568/45480 |
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| Language |
en
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| Relation |
Spore, Spore 32
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| Publisher |
CTA
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| Source |
Spore
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