La structure de l'industrie de transformation du lait dans la communauté en 1994 et son évolution depuis 1991 PDF Download

Author: Commission of the European Communities
Publisher:
ISBN:
Category :
Languages : fr
Pages :

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Author: International Livestock Centre for Africa
Publisher: ILRI (aka ILCA and ILRAD)
ISBN:
Category :
Languages : en
Pages : 124

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Author: Pascal Bonnet
Publisher: Editions Quae
ISBN: 2876143070
Category : Bactrian camel
Languages : en
Pages : 318

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Author: Bernard Faye
Publisher: IOS Press
ISBN: 1586034731
Category : Nature
Languages : en
Pages : 240

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In these papers from workshops that united desert and camel scientists from western Europe, the Mediterranean and Central Asia, contributors address how to maintain animal productivity to satisfy human requirements in the desert in both quantity and quality. Papers from plenary sessions include a survey of new trends in camel sciences and the place.

Author: Association de la transformation laitière française
Publisher:
ISBN:
Category :
Languages : fr
Pages : 16

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Author: J.-C. Lambert
Publisher: Food & Agriculture Org.
ISBN: 9789252026792
Category : Dairy processing
Languages : fr
Pages : 80

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Author:
Publisher: Food & Agriculture Org.
ISBN: 9251389411
Category :
Languages : en
Pages : 256

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Author: J.-P. Ramet
Publisher: Food & Agriculture Org.
ISBN: 9789251031544
Category : Cooking
Languages : en
Pages : 76

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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.

Author:
Publisher:
ISBN:
Category : Dairy products
Languages : fr
Pages : 622

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Author: Office national interprofessionnel du lait et des produits laitiers
Publisher:
ISBN:
Category :
Languages : fr
Pages : 47

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