Milk and Meat from the Camel - Handbook on Products and Processing

Table of contents

Dedication

Acknowledgement

Preface

An introduction to the camel

Present distribution and economic potential

Traditional husbandry and management

PART A: Camel as a milk animal

1 Milk

1.1 Milk production

1.2 Milk composition

Milk proteins

Milk fat

Lactose

Mineral salts and vitamins

2 Milk Products

2.1 Introduction

2.2 Cheese

2.3 Fermented milk

2.4 Butter

3 Methods for quality control

3.1 Introduction

3.2 Determination of milk freshness and hygienic quality

3.3 Milk adulteration

4 Milk Hygiene and Udder Health

4.1 Milk Hygiene

4.2 Udder Health

5 Equipment for small scale milk plants

5.1 Introduction

5.2 Milk collection

5.3 Small-scale milk processing systems

5.4 Equipment requirement and specification

Part B: Camel as a meat animal

6 Traditional slaughter, carcass dressing and processing of camels

6.1 Locations for slaughter of camels

6.2 The traditional method of slaughter for camels

6.3 Traditional dressing of the carcass

6.4 Traditional meat products in Africa and Asia

7 Method for hygienic slaughter of camels

7.1 Requirements to be satisfied by slaughterhouses

7.2 Slaughter procedure

7.3 The dressing percentage of camels

7.4 By-products from slaughter of camels

8 Dressing of the camel carcass

8.1 Requirements to be satisfied by deboning rooms

and equipment

8.2 Cutting of the camel into primal cuts

8.3 Deboning of the camel

8.4 Cutting of the camel into retail cuts

8.5 Standardization of processing material

8.6 Percentages of retail cuts, processing material

and remaining parts

8.7 Camel meat composition

9 Meat products from camel meat

9.1 Product groups

9.2 Equipment needed for meat products

9.3 Additives and ingredients for meat products

9.4 Casings for meat products

9.5 Recipes for camel meat products

Recommended references

About the Authors