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Table of contents
6
Dedication
10
Acknowledgement
12
Preface
13
An introduction to the camel
16
Present distribution and economic potential
16
Traditional husbandry and management
17
PART A: Camel as a milk animal
24
1 Milk
24
1.1 Milk production
24
1.2 Milk composition
25
Milk proteins
25
Milk fat
26
Lactose
26
Mineral salts and vitamins
27
2 Milk Products
28
2.1 Introduction
28
2.2 Cheese
28
2.3 Fermented milk
45
2.4 Butter
48
3 Methods for quality control
50
3.1 Introduction
50
3.2 Determination of milk freshness and hygienic quality
50
3.3 Milk adulteration
59
4 Milk Hygiene and Udder Health
66
4.1 Milk Hygiene
66
4.2 Udder Health
72
5 Equipment for small scale milk plants
76
5.1 Introduction
76
5.2 Milk collection
76
5.3 Small-scale milk processing systems
77
5.4 Equipment requirement and specification
78
Part B: Camel as a meat animal
82
6 Traditional slaughter, carcass dressing and processing of camels
84
6.1 Locations for slaughter of camels
84
6.2 The traditional method of slaughter for camels
85
6.3 Traditional dressing of the carcass
86
6.4 Traditional meat products in Africa and Asia
87
7 Method for hygienic slaughter of camels
88
7.1 Requirements to be satisfied by slaughterhouses
89
7.2 Slaughter procedure
93
7.3 The dressing percentage of camels
101
7.4 By-products from slaughter of camels
101
8 Dressing of the camel carcass
108
8.1 Requirements to be satisfied by deboning rooms
108
and equipment
108
8.2 Cutting of the camel into primal cuts
110
8.3 Deboning of the camel
114
8.4 Cutting of the camel into retail cuts
117
8.5 Standardization of processing material
125
8.6 Percentages of retail cuts, processing material
127
and remaining parts
127
8.7 Camel meat composition
131
9 Meat products from camel meat
136
9.1 Product groups
136
9.2 Equipment needed for meat products
139
9.3 Additives and ingredients for meat products
145
9.4 Casings for meat products
151
9.5 Recipes for camel meat products
157
Recommended references
226
About the Authors
228
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