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The Technology of Making Cheese from Camel Milk (Camelus Dromedarius)

FAO Animal Production & Health Paper S. No. 113

Format: Paperback
Publisher: Food & Agriculture Organization of the United Nations (FAO), Rome, Italy
Published: 1st Jan 2001
Dimensions: w 152mm h 229mm
ISBN-10: 9251031541
ISBN-13: 9789251031544
Barcode No: 9789251031544
ISSN: 0254-6019
Research has shown that the camel is the most efficient domestic animal for converting vegetative matter into work, milk and meat. Camel milk is already used for human consumption, in its fresh or fermented forms or as butter, but only rarely as cheese. Camel milk is more technically difficult to process than milk from other domestic animals and some researchers have even claimed that camel milk cheese would be impossible to produce. However, if normal cheese-making procedures are adapted to camel milk's particular characteristics, satisfactory cheeses can be made. The technology of making cheese from camel milk describes the composition of camel milk, compares it with other milks and explains how it can be used to make cheese.

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