The technology of making
cheese from camel milk
(Camelus dromedarius)

FAO
ANIMAL
PRODUCTION
AND HEALTH
PAPER

113

by
J.P. Ramet

Food and Agriculture Organization
of the United Nations
Rome, 2001


Contents

 

Chapter 1
INTRODUCTION

The importance of the camel in arid regions

Camel Milk Production

Composition of camel milk

Summary of cheese and butter technology


Chapter 2
CAMEL MILK AND CHEESE MAKING

Coagulation

Draining Ability

Ripening

Products obtained from whey


Chapter 3
WAYS OF IMPROVING CHEESE MADE FROM CAMEL MILK

Selection of high-grade milk

Milk preparation

Coagulation

Draining

Ripening


Chapter 4
METHODS OF PROCESSING CAMEL MILK INTO CHEESE

General guidance

Summaries


BIBLIOGRAPHY


Tables


Figures


Photographs


Research has shown that the camel is the most efficient domestic animal for converting vegetative matter into work, milk and meat. Camel milk is already used for human consumption, in its fresh or fermented forms or as butter, but only rarely as cheese. Camel milk is more technically difficult to process than milk from other domestic animals and some researchers have even claimed that camel milk cheese would be impossible to produce. However, if normal cheese-making procedures are adapted to camel milk's particular characteristics, satisfactory cheeses can be made. The technology of making cheese from camel milk describes the composition of camel milk, compares it with other milks and explains how it can be used to make cheese.


The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The designations "developed" and "developing" economies are intended for statistical convenience and do not necessarily express a judgement about the stage reached by a particular country, country territory or area in the development process. The views expressed herein are those of the author and do not necessarily represent those of the Food and Agriculture Organization of the United Nations

ISBN 92-5-103154-1

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FAO 2001