Abstract
Milk butter is the most enriched nutrition among milk products. There is no exact knowledge about the date and locality at which butter making was started. The taming and domestication of wild animals asserted the butter making to use and preserve the fat component of milk. Milk butter is used in the making of finished food products, food processing, sacrificial worship, ceremonies, medicinal and cosmetic purposes. The quality, yield and composition of milk vary among countries, mammal species and dairy management systems. Among the methods of butter making, traditional butter making is the most prevailing; and the poorest in terms of yield, quality, time and energy expense and production management. Reviews indicate most dairy farms had a disproportionate relation between livestock head and livestock production ratio. Building valuable commodity exchange systems will improve supply and marketing networks. Adopting new production systems and technologies is a tool to improve the butter production and livelihoods of smallholder farmers.
Published Version
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