The Technology Of Making Cheese From Camel Milk Camelus Dromedarius

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

J.-P. Ramet,Food and Agriculture Organization of the United Nations
The Technology of Making Cheese from Camel Milk Camelus Dromedarius Book PDF

Author : J.-P. Ramet,Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 76 pages
File Size : 52,8 Mb
Release : 2001
Category : Cooking
ISBN : 9251031541

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The Technology of Making Cheese from Camel Milk (Camelus Dromedarius) by J.-P. Ramet,Food and Agriculture Organization of the United Nations Pdf

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.

Milk and Meat from the Camel

Omar Abdulkadir Sh. Abdurahman
Milk and Meat from the Camel Book PDF

Author : Omar Abdulkadir Sh. Abdurahman
Publisher : vdf Hochschulverlag AG
Page : 240 pages
File Size : 46,7 Mb
Release : 2004
Category : Medical
ISBN : 372812527X

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Milk and Meat from the Camel by Omar Abdulkadir Sh. Abdurahman Pdf

Camel husbandry is becoming increasingly important in the arid zones of Africa. The camel has long been the mainstay of pastoral societies due to its drought tolerance, reliable milk and meat supply and ability to feed on a wide variety of plants. In the last few years, however, camels are also seen more and more in semi-arid rangelands, especially where overgrazing has depleted the grasses and increased the relative importance of shrubs. In spite of this growing importance, research on camel was limited until the early seventies to studies on topics such as anatomy, physiology, behaviour and to a lesser extent disease. However, since the early eighties the interest of the research on camels has been growing. Most advances have been made in reproductive physiology, veterinary and in the biochemistry of milk, while practical oriented research on improving camel productivity by developing marketable products targeting small and middle enterprises regrettably received little attention. This book attempts to fill this gap. The authors have profound knowledge on use of the camel as milk and meat animal. This knowledge is based on results of research work carried out in partnership with universities, camel farmers and pastoralists in Eastern African countries. The first part deals with chemical composition, technological properties, hygienic safety and quality control of camel milk. This is followed by the presentation of processing methods for different dairy products which should allow smallholder producers to process milk on farm or in centralised small scale dairy unit. In the second part special knowledge gained in slaughtering, deboning and processing of camels on-site over several years of long-term stays on the Ol Maisor Farm in Kenya is presented. During the development of camel meat products the authors set a great value on the keeping quality of the products as well as creating a wide range of product groups with low and high cost for the local market and a good shelf life. The book presents background information and recipes on the manufacture of camel milk and meat products and it is intended as a practical guide to professionals, government bodies and development agencies interested in building up small scale processing units for camel meat and milk products. It is hoped that it may also serve as a reference for extension personal working with camel herders, food scientists and students. The book is concerned entirely with the one-humped camel (Camelus dromedarius). The term "camel" should, therefore, be taken to refer to this species unless specifically stated otherwise.

Handbook of Research on Health and Environmental Benefits of Camel Products

Alhaj, Omar Amin,Faye, Bernard,Agrawal, Rajendra Prasad
Handbook of Research on Health and Environmental Benefits of Camel Products Book PDF

Author : Alhaj, Omar Amin,Faye, Bernard,Agrawal, Rajendra Prasad
Publisher : IGI Global
Page : 480 pages
File Size : 50,5 Mb
Release : 2019-12-27
Category : Medical
ISBN : 9781799816058

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Handbook of Research on Health and Environmental Benefits of Camel Products by Alhaj, Omar Amin,Faye, Bernard,Agrawal, Rajendra Prasad Pdf

In recent years, there has been a rise in the demand of alternative agricultural commodities, specifically camel milk-based products. Camel products have become highly coveted items in today’s commercial market due to their environmental and health advantages. However, there is a lack of research and literature on camel milk and related camel goods. Up-to-date information is needed to give researchers a better understanding of the compositional and functional properties of camel milk production. The Handbook of Research on Health and Environmental Benefits of Camel Products is an essential reference source that discusses the nutritional, physical, and chemical factors of camel milk in comparison to other animal milks and introduces benefits attributed to camel meat. The up-to-date potential health benefits of fresh and fermented camel milk in vitro and in vivo will be also covered in addition to the link between functional constituents and the functional properties of milk. The authors will review the recent research on the functional properties of camel milk such as the angiotensin converting enzyme, antimicrobial, anticancer, and hypocholesterolimic effects. Featuring research on topics such as colostrum composition, meat production, and nutritional value, this book is ideally designed for health professionals, environmentalists, dieticians, food industry professionals, researchers, academicians, and students seeking coverage on the compositional and physiological aspects of camel products.

African Fermented Food Products- New Trends

Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod
African Fermented Food Products New Trends Book PDF

Author : Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod
Publisher : Springer Nature
Page : 584 pages
File Size : 44,8 Mb
Release : 2022-01-31
Category : Technology & Engineering
ISBN : 9783030829025

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African Fermented Food Products- New Trends by Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod Pdf

Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.

Current Issues and Advances in the Dairy Industry

Anonim
Current Issues and Advances in the Dairy Industry Book PDF

Author : Anonim
Publisher : BoD – Books on Demand
Page : 190 pages
File Size : 43,9 Mb
Release : 2023-10-18
Category : Business & Economics
ISBN : 9781837680924

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Current Issues and Advances in the Dairy Industry by Anonim Pdf

The dairy industry faces challenges that impact the quality, safety, nutrition, and consumer acceptability of dairy products. The most important dairy product is milk, which is one of the most nutritious of all foods and is widely consumed worldwide. As such, it is important to optimize processes and innovation to convert milk into value-added products to ensure consumer well-being and food security for the growing global population. This book provides a comprehensive overview of the science and technology of dairy processing. It includes eight chapters that discuss recent issues, technology updates, and unique topics in the field. Topics include starter cultures in fermentation, camel milk, milk-borne infectious disease, lactic acid bacteria, and much more.

Animal Sourced Foods for Developing Economies

Muhammad Issa Khan,Aysha Sameen
Animal Sourced Foods for Developing Economies Book PDF

Author : Muhammad Issa Khan,Aysha Sameen
Publisher : CRC Press
Page : 317 pages
File Size : 44,8 Mb
Release : 2018-12-21
Category : Medical
ISBN : 9780429676512

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Animal Sourced Foods for Developing Economies by Muhammad Issa Khan,Aysha Sameen Pdf

Animal products are good source of disposable income for many small farmers in developing countries. In fact, livestock are often the most important cash crop in many small holder mixed farming systems. Livestock ownership currently supports and sustains the livelihoods of rural poor, who depend partially or fully on livestock for their income and/or subsistence. Human population growth, increasing urbanization and rising incomes are predicted to double the demand for, and production of, livestock products in the developing countries over the next twenty years. The future holds great opportunities for animal production in developing countries. Animal Sourced Foods for Developing Economies addresses five major issues: 1) Food safety and nutritional status in developing world; 2) the contribution of animal origin foods in human health; 3) Production processes of animal foods along with their preservation strategies; 4) functional outcomes of animal derived foods; and finally, 5) strategies, issues and polices to promote animal origin food consumption. Animal sourced food contain high biological value protein and important micronutrients required for optimal body functioning but are regarded as sources of fat that contribute to the intake of total and saturated fatty acids in diet. The quality of protein source has a direct influence on protein digestibility, as a greater proportion of higher quality proteins is absorbed and becomes available for bodily functions. Animal foods has high quantity and quality of protein that includes a full complement of the essential amino acids in the right proportion. Land availability limits the expansion of livestock numbers in extensive production systems in most regions, and the bulk of the increase in livestock production will come from increased productivity through intensification and a wider adoption of existing and new production and marketing technologies. The significant changes in the global consumption and demand for animal source foods, along with increasing pressures on resources, are having some important implications for the principal production systems. In this book, contributors critically analyze and describe different aspects of animal’s origin foods. Each chapter is dedicated to a specific type of food from animal source, its nutritional significance, preservation techniques, processed products, safety and quality aspects on conceptual framework. Special attention is given to explain current food safety scenario in developing countries and contribution of animal derived food in their dietary intake. Existing challenges regarding production, processing and promotion of animal’s origin foods are also addressed with possible solutions and strengthening approaches.

Non-Bovine Milk and Milk Products

Effie Tsakalidou,Konstantinos Papadimitriou
Non Bovine Milk and Milk Products Book PDF

Author : Effie Tsakalidou,Konstantinos Papadimitriou
Publisher : Academic Press
Page : 286 pages
File Size : 47,6 Mb
Release : 2016-05-31
Category : Medical
ISBN : 9780128033623

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Non-Bovine Milk and Milk Products by Effie Tsakalidou,Konstantinos Papadimitriou Pdf

Non-Bovine Milk and Milk Products presents a compiled and renewed vision of the knowledge existing as well as the emerging challenges on animal husbandry and non-cow milk production, technology, chemistry, microbiology, safety, nutrition, and health, including current policies and practices. Non-bovine milk products are an expanding means of addressing nutritional and sustainable food needs around the world. While many populations have integrated non-bovine products into their diets for centuries, as consumer demand and acceptance have grown, additional opportunities for non-bovine products are emerging. Understanding the proper chain of production will provide important insight into the successful growth of this sector. This book is a valuable resource for those involved in the non-cow milk sector, e.g. academia, research institutes, milk producers, dairy industry, trade associations, government, and policy makers. Discusses important social, economic, and environmental aspects of the production and distribution of non-bovine milk and milk products Provides insight into non-bovine milk from a broad range of relevant perspectives with contributions from leading researchers around the world Focuses on current concerns including animal health and welfare, product safety, and production technologies Serves as a valuable resource for those involved in the non-cow milk sector

Brined Cheeses

Adnan Y. Tamime
Brined Cheeses Book PDF

Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
Page : 344 pages
File Size : 47,7 Mb
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 9781405171649

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Brined Cheeses by Adnan Y. Tamime Pdf

The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations. Brined cheeses such as feta and halloumi have seen a large increase in popularity and as a result, increasing economic value. Over the past two decades the dairy industry has carried out much research into starter cultures alongside technological developments, widening the range of brined cheese products available to consumers worldwide. The third title in the SDT series, Brined Cheeses gathers research on this important range of cheese varieties from around the world into a single volume, offering the reader: A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each variety Review of how different varieties are utilised in different countries Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

Cheese

Andrew Dalby
Cheese Book PDF

Author : Andrew Dalby
Publisher : Reaktion Books
Page : 154 pages
File Size : 53,5 Mb
Release : 2009-11-15
Category : Cooking
ISBN : 9781861897053

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Cheese by Andrew Dalby Pdf

Take a slice of bread. It’s perfectly okay in and of itself. Maybe it has a nice, crisp crust or the scent of sourdough. But really, it’s kind of boring. Now melt some cheese on it—a sharp Vermont cheddar or a flavorful Swiss Gruyere. Mmm, delicious. Cheese—it’s the staple food, the accessory that makes everything better, from the hamburger to the ordinary sandwich to a bowl of macaroni. Despite its many uses and variations, there has never before been a global history of cheese, but here at last is a succinct, authoritative account, revealing how cheese was invented and where, when, and even why. In bite-sized chapters well-known food historian Andrew Dalby tells the true and savory story of cheese, from its prehistoric invention to the moment of its modern rebirth. Here you will find the most ancient cheese appellations, the first written description of the cheese-making process, a list of the luxury cheeses of classical Rome, the medieval rule-of-thumb for identifying good cheese, and even the story of how loyal cheese lover Samuel Pepys saved his parmesan from the great Fire of London. Dalby reveals that cheese is one of the most ancient of civilized foods, and he suggests that our passion for cheese may even lay behind the early establishment of global trade. Packed with entertaining cheese facts, anecdotes, and images, Cheese also features a selection of historic recipes. For those who crave a pungent stilton, a creamy brie, or a salty pecorino, Cheese is the perfect snack of a book.

Pastoralism – Making variability work

Food and Agriculture Organization of the United Nations
Pastoralism Making variability work Book PDF

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 58 pages
File Size : 55,5 Mb
Release : 2021-07-21
Category : Nature
ISBN : 9789251347539

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Pastoralism – Making variability work by Food and Agriculture Organization of the United Nations Pdf

Pastoral systems have evolved to function with the natural environment and therefore with variability. By identifying variability as an entry point, this paper aims at (i) engaging FAO in the mainstreaming of pastoralism by establishing the understanding of pastoralism, and its systematic inclusion in the normal operations of FAO, and at (ii) presenting an evidence based narrative on pastoralism to a specialists’ audience. Two main points are made in this document: First, pastoral systems are emblematic of farming with nature. Second, pastoral systems make use of variability in inputs (the environment) by matching it with variability in their own operational processes (flexibility in movements, animal breeds, labour force, etc.) in such a way as to reduce the variability in outputs (animal production and health, household’s food security, etc). Since 2015, the Pastoralist Knowledge Hub (PKH) has helped creating an institutional space for connecting and coordinating work on pastoralism within FAO. An Inter-Departmental Working Group on Pastoralism has been formed. The conceptual framework of this paper and early versions have benefited from comments and guidance of FAO staff as well as of specialists of pastoralism worldwide.

Biology and Breeding of Camels

Masroor Ellahi Babar,Muhammad Ashraf
Biology and Breeding of Camels Book PDF

Author : Masroor Ellahi Babar,Muhammad Ashraf
Publisher : CRC Press
Page : 320 pages
File Size : 53,5 Mb
Release : 2023-08-31
Category : Medical
ISBN : 9781000929027

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Biology and Breeding of Camels by Masroor Ellahi Babar,Muhammad Ashraf Pdf

This book discusses the biology, breeding, care, and management of camels, with a focus on camels from Pakistan. The book provides a sound understanding of how to look after camels, their senses, behavior, and adaptations. The chapters describe the practical aspects of camel husbandry such as how to maintain their body condition, feet, and cleanliness. It covers the types of feeds, feeding methods, and their needs at different stages of life. The book provides a detailed account of camel husbandry, breeding, and reproduction. It is meant for camel breeders, veterinarians, livestock advisers, students, and researchers working on animal sciences, camel rearing, feeding, and management. FEATURES Includes information about different species of camels present in Pakistan and their importance to humans Discusses the nutrition and feeding of camels, the medicinal qualities of camel milk, and the peculiar immunity-enhancing properties of their nutritious meat Describes the features of camels that help them survive and thrive in deserts and make them the animals of the future Covers the range of unique products obtained from camels and their economic value Explores the management, types of diseases in camels, causes of their spread, their control, and therapeutic measures for successful and productive farming

Dairy Engineering

Murlidhar Meghwal,Megh R. Goyal,Rupesh S. Chavan
Dairy Engineering Book PDF

Author : Murlidhar Meghwal,Megh R. Goyal,Rupesh S. Chavan
Publisher : CRC Press
Page : 398 pages
File Size : 53,9 Mb
Release : 2017-03-16
Category : Cooking
ISBN : 9781771883818

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Dairy Engineering by Murlidhar Meghwal,Megh R. Goyal,Rupesh S. Chavan Pdf

Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods, and more. The coverage of each topic is comprehensive enough to serve as an overview of the most recent and relevant research and technology.

Control of contagious bovine pleuropneumonia – A policy for coordinated actions

Food and Agriculture Organization of the United Nations
Control of contagious bovine pleuropneumonia A policy for coordinated actions Book PDF

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 56 pages
File Size : 43,6 Mb
Release : 2019-03-27
Category : Medical
ISBN : 9789251313541

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Control of contagious bovine pleuropneumonia – A policy for coordinated actions by Food and Agriculture Organization of the United Nations Pdf

Contagious bovine pleuropneumonia (CBPP) is an insidious disease that lingers in herds, causing significant morbidity and mortality. The policies to address the control and management of CBPP are in disarray at both the national and international levels. There has not been significant improvement in the efficacies of available vaccines or diagnostic assays for several decades. Classic strategies of mass vaccination and strict movement control that once were perceived as successful in rolling back the disease have largely fallen due to high costs, concerns of declining impact and growing public resistance. Officially, treatment with antibiotics is discouraged or prohibited, yet their use is widespread. CBPP is by all means an enigmatic disease, whose control probably requires a new paradigm or out-of-the-box thinking and executing approach. The purpose of this document is to provide an evidence-based policy for the implementation of sound control of CBPP by all stakeholders at all levels – global, regional and national. It describes a road map to CBPP control that is cognizant of the situation on the ground. While not being prescriptive, the document includes examples of combinations of interventions and control measures that should offer the opportunity to improve impact and hence offer better livelihoods to livestock producers.

PROBIOTICS IN ANIMAL NUTRITION

Food and Agriculture Organization of the United Nations
PROBIOTICS IN ANIMAL NUTRITION Book PDF

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 108 pages
File Size : 55,9 Mb
Release : 2018-08-22
Category : Medical
ISBN : 9789251093337

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PROBIOTICS IN ANIMAL NUTRITION by Food and Agriculture Organization of the United Nations Pdf

This document presents a unique and exhaustive review of the state-of-knowledge on the use of probiotics in diverse livestock production systems, and their impact on animal productivity. It focuses specifically on definitions, production, mechanisms of action, applications, effects, safety and potential public health risks of probiotics. In addition the labelling of probiotic products and global regulatory status of probiotics in animal feed is also covered. This publication will inform those that are interested in identifying and designing interventions for increasing animal productivity. It would also give an impetus to the development of new probiotics having consistent long-term effects that could possibly be used in feed in place of antibiotic growth promoters.

Livestock Keeping in Urban Areas

Hans Schiere,Rein van der Hoek
Livestock Keeping in Urban Areas Book PDF

Author : Hans Schiere,Rein van der Hoek
Publisher : Food & Agriculture Org.
Page : 76 pages
File Size : 47,6 Mb
Release : 2001
Category : Business & Economics
ISBN : 9251045755

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Livestock Keeping in Urban Areas by Hans Schiere,Rein van der Hoek Pdf

The Food and Agriculture Organization of the United Nations (FAO) has access to experiences regarding agricultural change across the world. Together with the Japanese Government it was decided to compile experi ences from different places in the world, categorized by farming system, to make it easier for interested people to select ideas for their own circumstances. This document presents a sample of such technologies specifically intended for livestock keeping in urban areas. It describes the livestock production system in traditional sectors, and identifies constraints. Suggestions for improving production in the livestock sector are given and a literature list is included for further reference.