Camel Milk Properties and Products

In many areas, camels play a central role as milk suppöiers. The comparative advantage of the camel as a dairy animal over the other species in the same environment is difficult to quantify; however, it is widely recognised that in absolute terms, the camel produces more milk and for a longer period of time than any other milk animal held under the same conditions. Research on camle milk was limited until the early seventies to studies on general composition and milk yields. Since the early eighties the interest in studies on properties of camel milk has been growing. However, such studies are still fragmentary and by no means systematic. This book attempts to fill a gap which exiszs in the literature. It provides a synthesis of existing knowledge on the chemical properties and physical characteristics of camel milk as well as technological problems associated with the utilization of camel milk. This has not been done before and it is true to say that no book of this nature, dealing especially with chemistry and technology of camel milk, has yet been published. The book draws on the author's experience in research on camle milkt in many countries, including Keny, Somalia, Ethiopia and Switzerland