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RIMAIAgribusiness SchoolMy land

D-culturing Dictionary

Culturing

Adding live bacteria to milk so that it thickens and sours into yoghurt, maas or cheese

All termsIntroduced in M21Open the Toolkit
An open dictionary on a farm office desk
Plain meaning
Adding live bacteria to milk so that it thickens and sours into yoghurt, maas or cheese
How to use it
Know the step exists and what it earns; the dairy technologist or cheesemaker runs it.
South African benchmark
South African processors culture milk into yoghurt, maas and cheese, the products that carry most of the value.
Country notes
Cultured milk, sold as maas, amasi or mabisi, is a staple across the region.
Go and read
M21 Unit 8
Calculate it
T-M21-04 Processing Margin compares selling raw milk with selling yoghurt.
Library sources
LIB-A071
See also
Trade secret, Value-add
Dairy: the product, the five stages of the business, the unit it is sold by and where it is producedDairy: how the business runsSold bylitres, paid on butterfat and protein1Rear heifers2Calve3Milk twice a day4Cool and collect5Processor or own productsZAZWZMBWNAProduces commerciallyImports most needsZA South Africa, ZW Zimbabwe, ZM Zambia, BW Botswana, NA Namibia
From the Dairy Major, where this term is introduced.

Introduced in M21 Dairy.