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Camel milk butter


, : Camel milk butter. Brief Communications of the XXIII International Dairy Congress, Montreal, October 8-12, 1990, Vol II: 501

Camels (Camelus dromedarius) are important as dairy animals in arid regions of the world. Most of the camel milk is drunk fresh or when it has just turned sour. Methods for producing butter from camel milk have been unknown until recently. Experiments on butter manufacture were carried out in rural areas in NE Kenya. Camel milk was heated to 65 degrees C and separated with a hand centrifuge. The cream was divided into small portions, and the fat content was adjusted to 22.5, 25 and 30%.

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Related references

Farah Z.; Streiff T.; Bachmann M.R., 1989: Manufacture and characterization of camel milk butter. Experiments on butter manufactured from camel milk were carried out in rural areas in North Eastern Kenya. The milk was heated to 65.degree. C and separated with an Alfa-Laval hand centrifuge. In order to find optimum churning conditions, cream of...

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