Cover Image
close this book Camel milk. Properties and Products
View the document Acknoledgements
View the document Preface
Open this folder and view contents 1 Introduction
Open this folder and view contents 2 Camel milk
Open this folder and view contents 3 Main components of camel milk
View the document 4 Enzymatic coagulation of milk
View the document 5 Effects of heat on milk
Open this folder and view contents 6 Camel milk products
Open this folder and view contents 7 Processing options for camel milk: Field studies in north eastern Kenya
View the document 8 Conclusions
View the document 9 References

Acknoledgements

Laboratory of Dairy Science

Institute of Food Science

Swiss Federal Institute of Technology

ETH-Zentrum, LFO

CH-8092 Zurich

This work is dedicated to my life companion Marianne and to my camel Haile, a patient, gentle childhood friend

Author:

Zakaria Farah
   

Published by:

SKAT
 

Swiss Centre for Development Cooperation in Technology and Management
 

Vadianstrasse 42
 

CH -9000 St.Gallen, Switzerland
   

Production:

SKAT

First edition:

1996

ISBN:

3-908001-52-8

 

 

to previous section to next section