Author: Omar Abdulkadir Sh. Abdurahman
Publisher: vdf Hochschulverlag AG
Published: 2004
Total Pages: 240
ISBN-13: 9783728125279
DOWNLOAD EBOOK →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.
Author: Christina Adams
Publisher: New World Library
Published: 2019-10-29
Total Pages: 304
ISBN-13: 1608686493
DOWNLOAD EBOOK →In this page-turning odyssey, a mother on a mission travels the globe — from Bedouin camps in the Middle East to Amish farms in Pennsylvania to camel-herder villages in India — to obtain camel milk, which dramatically helps her son’s autism symptoms. Chronicling bureaucratic roadblocks, adventure-filled detours, and Christina Adams’s love-fueled determination, Camel Crazy explores why camels are cherished as family members and hailed as healers. Adams’s work uncovers studies of camel milk for possible treatment of autism, allergies, diabetes, and immune dysfunction, as well as ancient traditions of healing. But the most fascinating aspect of Adams’s discoveries is the gentle-eyed, mischievous camels themselves. Huge and often unpredictable, they are amazingly intelligent and adaptable. This moving and rollicking ode to “camel people” and the creatures they adore reveals the ways camels touch lives around the world. Includes users’ and buyers’ guides to camel’s milk
Author: J.-P. Ramet
Publisher: Food & Agriculture Org.
Published: 2001
Total Pages: 76
ISBN-13: 9789251031544
DOWNLOAD EBOOK →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.
Author: Alhaj, Omar Amin
Publisher: IGI Global
Published: 2019-12-27
Total Pages: 480
ISBN-13: 1799816052
DOWNLOAD EBOOK →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.
Author: Solomon Barrani
Publisher: AuthorHouse
Published: 2009-11-04
Total Pages: 241
ISBN-13: 1467896012
DOWNLOAD EBOOK →Th is is not a historical record but a vivid sketch of experiences, challenges, colors, people, sandstorms; the sketch of a country as seen from the eyes of the author over three decades. The author lived for three decades in Libya, The Socialist People’s Libyan Arab Jamahiriya of Muammar Qadhafi. Witnessed the magnanimity of the Bedouin, his ruthlessness as dictator, the eloquence as a preacher, the dog of the Middle East, and according to Ronald Regan, the shrewd salesman of crude oil. The man who thrived on staged coups, and intimidated, persecuted, imprisoned, and executed his opponents, even murdered persons who survived the gallows. The student of Jamal Abd-el-Nasser, who believed in succeeding him as a Pan Arab Leader. The man who substituted normal education with arms training. The voracious person who inspired and supported every kind of uprising around the world and squandered millions of dollars on terrorism and revolutions. The man who subsidized the devastation of Lebanon and killed every ray of hope for peace in the Middle East, but also fought the so called reactionaries on his own territory, a category broad enough to include Muslim fundamentalists, covetous fellow army officers and members of Westernized business class. He speaks about the man who never celebrated a birthday, because no such records exist for his birthday date. Rumors say that he was born in the spring, or may be in September of 1942, the off spring of an Italian general, and a Jewish Bedouin woman, in the Surta area. But also about the man who built the infrastructure of his country, built whole towns, road networks, hospitals and brought water from the heart of the desert and provided electricity to the last shepherd’s tent.
Author: Ronald Ross Watson
Publisher: Academic Press
Published: 2017-06-19
Total Pages: 492
ISBN-13: 0128097639
DOWNLOAD EBOOK →Nutrients in Dairy and Their Implications for Health and Disease addresses various dairy products and their impact on health. This comprehensive book is divided into three sections and presents a balanced overview of the health benefits of milk and milk products. Summaries capture the most salient points of each chapter, and the importance of milk and its products as functional foods is addressed throughout. Presents various dairy products and their impact on health Provides information on dairy milk as an important source of micro-and macronutrients that impact body functions Addresses dietary supplements and their incorporation into dairy products
Author: Zakaria Farah
Publisher: Skat
Published: 1996
Total Pages: 91
ISBN-13: 9783908001522
DOWNLOAD EBOOK →This book provides a synthesis of existing knowledge on the chemical properties and physical characteristics of camel milk as well as technological problems associated with the utilisation of camel milk. This is the first book of this nature, dealing especially with chemistry and technology of camel milk, to be published.
Author: Young W. Park
Publisher: John Wiley & Sons
Published: 2017-05-08
Total Pages: 730
ISBN-13: 1119110289
DOWNLOAD EBOOK →THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for the humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of certain species milk including goats, mare and camel are increasingly recommended as substitutes in diets for those who suffer from cow milk allergies. This book: Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors. Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products Thoroughly updated and revised to reflect the many advances that have occurred in the dairy industry since the publication of the acclaimed first edition, Handbook of Milk of Non-Bovine Mammals, 2nd Edition is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals.