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Camel milk butter

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

Camel milk butter

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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Accession: 002042234

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