Abstract:
Uganda and value addition activities in the milk value chain. The problem considered in this study is presented in the problem statement and the justification, objectives and scope and limitations of the study are also presented in this Chapter.
Chapter two discusses the details of the various aspects involved in milk production, chemical composition, the existing methods of pasteurization. In, relation to the objectives of this study, the methods and procedures that will be followed in order to come up with the design of a gas heated milk pasteurizer, fabrication processes involved, Material selection, test for performance and evaluation of their prototype were also handled in chapter three.
Chapter four includes the results and discussion based on the tests was carried out that discovered that the average time taken to pasteurize milk up to 840C was 45 minutes and also that the average time taken to coal the pasteurized milk to 25 0C is 30 minutes. Additionally, the viability of the project was tested and it was found viable since the net present worth was. greater than zero (491200 Uganda shillings)
Chapter five enlists the recommendations .and conclusions derived from the designed and constructed gas heated milk pasteurizer. Recommendations include the provision of an improved insulation in order to completely reduce heal losses so as to use energy efficiently and effectively.
Appendices are attached at the end of this document which includes the photo during the testing of the prototype.
