Milk and meat from the camel: handbook on products and processing
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Zürich
vdf, Hochschulverl. an der ETH Zürich
2004
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 230 S. Ill., graph. Darst. |
| ISBN: | 372812527X |
Internformat
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| 245 | 1 | 0 | |a Milk and meat from the camel |b handbook on products and processing |c Z. Farah ... (ed.). With contributions by: O. Abdurahman ... |
| 264 | 1 | |a Zürich |b vdf, Hochschulverl. an der ETH Zürich |c 2004 | |
| 300 | |a 230 S. |b Ill., graph. Darst. | ||
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| 650 | 7 | |a Camels |2 cabt | |
| 650 | 7 | |a Slaughter |2 cabt | |
| 650 | 7 | |a Carcasses |2 cabt | |
| 650 | 7 | |a Meat Production |2 cabt | |
| 650 | 7 | |a Meat Products |2 cabt | |
| 650 | 7 | |a Milk Production |2 cabt | |
| 650 | 4 | |a Kamelfleisch - Fleischverarbeitung | |
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Datensatz im Suchindex
| _version_ | 1804133403983872000 |
|---|---|
| adam_text | Titel: Milk and meat from the camel
Autor: Farah, Zakaria
Jahr: 2004
Table of contents
Dedication.............................................................................................. 9
Acknowledgement.................................................................................. 11
Preface.................................................................................................... 12
An introduction to the camel.................................................................. 15
PART A: Camel as a milk animal
ff
M Mi
Milk....................................................................................................... 25
1.1 Milk production..................................................................................... 25
1.2 Milk composition................................................................................... 26
iU Mi
Milkproducts......................................................................................... 29
2.1 Introduction........................................................................................... 29
2.2 Cheese.................................................................................................... 29
2.2.1 Basic Principles of Cheese Making......................................................... 29
2.2.2 Making cheese from camel milk............................................................. 35
2.2.3 Recipes for manufacturing cheese using camel chymosin........................ 40
2.3 Fermented milk...................................................................................... 46
2.3.1 Traditional method for fermentation...................................................... 46
2.3.2 Background and development of cultured milk...................................... 46
2.4 Butter..................................................................................................... 49
2.4.1 Principle of butter manufacture.............................................................. 49
2.4.2 Camel milk butter recipe........................................................................ 50
Table of contents
Mm,
Methods for quality control................................................................... 51
3.1 Introduction........................................................................................... 51
3.2 Determination of milk freshness and hygienic quality............................. 51
3.2.1 Sensory test............................................................................................ 51
3.2.2 Clot on boiling test................................................................................. 52
3.2.3 Alcohol test (Alizarin)............................................................................ 53
3.2.4 Sediment test (dirt test)........................................................................... 54
3.2.5 Titratable acidity.................................................................................... 55
3.2.6 Dye reduction tests................................................................................. 56
3.2.7 Antibiotics residues................................................................................ 58
3.2.8 Whiteside test......................................................................................... 58
3.2.9 California mastitis test (CMT)................................................................ 59
3.3 Milk adulteration................................................................................... 60
3.3.1 Butter fat content using butyrometers.................................................... 60
3.3.2 Determination ofmilk density................................................................ 64
3.3.3 Non-fat solids......................................................................................... 65
M Mi
Milk Hygiene and Udder Health............................................................ 67
4.1 Milk Hygiene......................................................................................... 67
4.2 Udder Health.......................................................................................... 73
aTEq
Equipment for small scale milk plants.................................................... 77
5.1 Introduction........................................................................................... 77
5.2 Milk collection....................................................................................... 77
5.3 Small-scale milk processing Systems........................................................ 78
5.4 Equipment requirement and specification............................................... 79
Table of contents
PART B: Camel as a meat animal
M Tr;
Traditional slaughter, carcass dressing and processing of cameis............ 85
6.1 Locations for slaughter of cameis........................................................... 85
6.2 The traditional method of slaughter for cameis...................................... 86
6.3 Traditional dressing of the carcass.......................................................... 87
6.4 Traditional meat products in Africa and Asia......................................... 88
f V l Me
Method for hygienic slaughter of cameis................................................ 89
7.1 Requirements to be satisfied by slaughterhouses..................................... 90
7.1.1 Location and infrastructure.................................................................... 90
7.1.2 Requirements to be satisfied by the building........................................... 91
7.1.3 Tools and equipment needed for slaughter............................................. 92
7.1.4 Requirements with regard to personal hygiene....................................... 93
7.2 Slaughter procedure................................................................................ 94
7.2.1 Delivery of the animals........................................................................... 94
7.2.2 Driving the animals in for stunning........................................................ 94
7.2.3 Stunning................................................................................................. 95
7.2.4 Bleeding................................................................................................. 95
7.2.5 Cutting off the neck and head................................................................ 96
7.2.6 Skinning................................................................................................. 97
7.2.7 Evisceration............................................................................................ 99
7.2.8 Dividing the carcass............................................................................... 100
7.3 The dressing percentage of cameis.......................................................... 102
7.4 By-products from slaughter of cameis..................................................... 102
7.4.1 Edible camel slaughter by-products........................................................ 106
7.4.2 Inedible camel slaughter by-products..................................................... 108
MUr,
Dressing of the camel carcass................................................................. 109
8.1 Requirements to be satisfied by deboning rooms and equipment............ 109
8.2 Cutting of the camel into primal cuts..................................................... 111
8.3 Deboning of the camel............................................................................ 115
8.4 Cutting of the camel into retail cuts........................................................ 118
8.4.1 Round.................................................................................................... 118
8.4.2 Loin....................................................................................................... 122
8.4.3 Shoulder................................................................................................. 123
8.5 Standardization of processing material................................................... 126
8.6 Percentages of retail cuts, processing material and remaining parts........ 128
8.7 Camel meat composition........................................................................ 132
l M,
Meat products from camel meat............................................................. 137
9.1 Product groups....................................................................................... 137
9.1.1 Dried products....................................................................................... 137
9.1.2 Tinned products..................................................................................... 138
9.1.3 Cooked sausages - smoked or unsmoked............................................... 140
9.1.4 Local market products........................................................................... 140
9.2 Equipment needed for meat products..................................................... 140
9.3 Additives and ingredients for meat products........................................... 146
9.3.1 Additives................................................................................................ 146
9.3.2 Ingredients............................................................................................. 149
9.4 Casings for meat products...................................................................... 152
9.4.1 Animal casings....................................................................................... 152
9.4.2 Artificial casings..................................................................................... 154
9.5 Recipes for camel meat products............................................................ 158
9.5.1 Dried products....................................................................................... 160
9.5.2 Tinned products..................................................................................... 170
9.5.3 Cooked, non smoked sausages............................................................... 184
9.5.4 Cooked, smoked sausages...................................................................... 194
9.5.5 Local market products.......................................................................... 204
9.5.6 Other products....................................................................................... 213
Recommended references....................................................................... 227
About the Authors.................................................................................. 229
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| discipline | Chemie / Pharmazie Agrarwissenschaft Lebensmitteltechnologie |
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| illustrated | Illustrated |
| indexdate | 2024-07-09T20:08:10Z |
| institution | BVB |
| isbn | 372812527X |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-013200866 |
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| physical | 230 S. Ill., graph. Darst. |
| publishDate | 2004 |
| publishDateSearch | 2004 |
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| spelling | Milk and meat from the camel handbook on products and processing Z. Farah ... (ed.). With contributions by: O. Abdurahman ... Zürich vdf, Hochschulverl. an der ETH Zürich 2004 230 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Camels cabt Slaughter cabt Carcasses cabt Meat Production cabt Meat Products cabt Milk Production cabt Kamelfleisch - Fleischverarbeitung Kamelmilch - Milchverarbeitung Kamelfleisch (DE-588)4772267-8 gnd rswk-swf Milchverarbeitung (DE-588)4169927-0 gnd rswk-swf Kamelmilch (DE-588)4308759-0 gnd rswk-swf Fleischverarbeitung (DE-588)4017497-9 gnd rswk-swf Kamelmilch (DE-588)4308759-0 s Milchverarbeitung (DE-588)4169927-0 s DE-604 Kamelfleisch (DE-588)4772267-8 s Fleischverarbeitung (DE-588)4017497-9 s Farah, Zakaria Sonstige oth Abdurahman, Omar Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013200866&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Milk and meat from the camel handbook on products and processing Camels cabt Slaughter cabt Carcasses cabt Meat Production cabt Meat Products cabt Milk Production cabt Kamelfleisch - Fleischverarbeitung Kamelmilch - Milchverarbeitung Kamelfleisch (DE-588)4772267-8 gnd Milchverarbeitung (DE-588)4169927-0 gnd Kamelmilch (DE-588)4308759-0 gnd Fleischverarbeitung (DE-588)4017497-9 gnd |
| subject_GND | (DE-588)4772267-8 (DE-588)4169927-0 (DE-588)4308759-0 (DE-588)4017497-9 |
| title | Milk and meat from the camel handbook on products and processing |
| title_auth | Milk and meat from the camel handbook on products and processing |
| title_exact_search | Milk and meat from the camel handbook on products and processing |
| title_full | Milk and meat from the camel handbook on products and processing Z. Farah ... (ed.). With contributions by: O. Abdurahman ... |
| title_fullStr | Milk and meat from the camel handbook on products and processing Z. Farah ... (ed.). With contributions by: O. Abdurahman ... |
| title_full_unstemmed | Milk and meat from the camel handbook on products and processing Z. Farah ... (ed.). With contributions by: O. Abdurahman ... |
| title_short | Milk and meat from the camel |
| title_sort | milk and meat from the camel handbook on products and processing |
| title_sub | handbook on products and processing |
| topic | Camels cabt Slaughter cabt Carcasses cabt Meat Production cabt Meat Products cabt Milk Production cabt Kamelfleisch - Fleischverarbeitung Kamelmilch - Milchverarbeitung Kamelfleisch (DE-588)4772267-8 gnd Milchverarbeitung (DE-588)4169927-0 gnd Kamelmilch (DE-588)4308759-0 gnd Fleischverarbeitung (DE-588)4017497-9 gnd |
| topic_facet | Camels Slaughter Carcasses Meat Production Meat Products Milk Production Kamelfleisch - Fleischverarbeitung Kamelmilch - Milchverarbeitung Kamelfleisch Milchverarbeitung Kamelmilch Fleischverarbeitung |
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