Abstract
The far-away aim is to provide new information on the nutritive qualities and the properties influencing the technological properties of camel milk; to make camel milk and milk products available to a wider range of consumers in arid and semi-arid zones in tropical and subtropical countries, especially against a background of substantial seasonal overproduction. Attempts to make cheese from camel milk have until now been associated with difficulties (see Yagil, R. 1982 in FAO Animal Production and Health Paper 26, chap 4).
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© 1986 D. Reidel Publishing Company, Dordrecht, Holland
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Larsson-Raźnikiewicz, M., Mohamed, M.A. (1986). Why is it Difficult to Make Cheese from Camel Milk?. In: MILK the vital force. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3733-8_99
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DOI: https://doi.org/10.1007/978-94-009-3733-8_99
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-277-2330-7
Online ISBN: 978-94-009-3733-8
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