Nigeriens say cheese
Some 100 farmers in Niger are recently producing cheese from dromedary milk with the assistance of Karkara, a local NGO. Cheese making with this milk is difficult since it does not easily coagulate. A combination of low levels of certain enzymes and calcium, and a high pH are responsible for this. Some Saharan tribes use the stomach parts of desert rabbits, which contain pepsin, to improve coagulation. Karkara developed and produced a substance called camiflope - that when added to the milk also stimulated the coagulation process too. The NGO also set up a marketing system to sell the cheese on local urban markets. Karkara BP 2045, Niamey, Niger Fax: + 227 75 30 23 Email: karkara@intnet.ne
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| Format: | News Item biblioteca |
| Language: | English |
| Published: |
Technical Centre for Agricultural and Rural Cooperation
2002
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| Online Access: | https://hdl.handle.net/10568/46420 https://hdl.handle.net/10568/99600 |
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