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← 3.2 Product Processing and Value Addition

Handling and processing milk

Agriculture · Grade 10 · about 40 minutes

Clean milk from a healthy cow through straining, cooling and heating, so it can become yoghurt, mala or packed milk instead of a sour bucket.

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  • 7 sections of explanation, worked examples and diagrams
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Other lessons in this sub-strand

  1. Value addition and processing produce
  2. Packaging, branding, and the ethics of processing
  3. Food hygiene in processing
  4. Handling and processing milk
  5. Making yoghurt
  6. Butter, ghee and fermented milk
  7. Processing meat
  8. Processing fish
  9. Packing honey
  10. Hides, skins and eggs
  11. Drying vegetables
  12. Tomato sauce from surplus
  13. Making fruit jam
  14. Making fruit juice
  15. Milling cereals into flour
  16. Crisps, chips and nut butter
  17. Home-based packaging practice
  18. Branding a school-farm product
  19. Designing value-addition equipment
  20. Ethics, standards and Kenya examples