@article{oai:obihiro.repo.nii.ac.jp:00004561,
 author = {Hirata, Masahiro and 平田, 昌弘},
 issue = {3},
 journal = {ミルクサイエンス},
 month = {},
 note = {application/pdf, The purpose of this paper is to 1)understand milk processing system in Rwanda through a ˆeld survey, and 2)identifycharacteristics of milk processing techniques in Rwanda. The milk processing system in Rwanda used the no heating/lactic acid fermentation from the fermentation processes, in which raw milk is used without pasteurizing by heating, andnaturally fermented by the naturally mixing microbial ‰ora. The characteristics of milk processing technique in Rwandais that they adopted the milk fat separation and preservation techniques to make butter from raw milk, but they did notdevelop the milk protein separation and preservation techniques to make cheese. The year-round breeding and theconstant supply of raw milk seem to be the reason why agro-pastoralists did not need to fractionate and preserve milkprotein from raw milk and buttermilk. Since they do not make cheeses in Rwanda, the diet system in which they takenaturally fermented milk and buttermilk developed inevitably. The characteristics of milk fat separation and preserva-tion techniques in Rwanda is that the ˆnal form of milk fat is butter, because Rwanda is located in the highlands where itis relatively cold condition throughout the year. It was thought that the people of Rwanda regard butter on the basis of itsstrength of ‰avor and how much it can improve the taste when added to dishes rather than its shelf life. It can be said thatthe African inland regions in the highlands near the equator have developed a very unique milk culture.},
 pages = {175--185},
 title = {Milk Processing System in Rwanda},
 volume = {67},
 year = {2018}
}