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Commission Européenne (CORDIS) 1995

Use of Camels in Arid Regions as Potential Sources for Milk and Meat

Camel Milk Meat

CORDIS (Service Communautaire d’Information sur la Recherche et le Développement) Commission Européenne

Titre : Use of Camels in Arid Regions as Potential Sources for Milk and Meat

Région : Aride

Code du projet : TS3*940339 FP3-STD 3

Durée : From 1995-01-01 to 1998-12-31

The following research strategy is used in a collaborative work comprising five partners (academic and agricultural) in Kenya and Ethiopia and three institutions in Europe. _ (a) Determination of the composition of camel milk and meat using established analytical techniques. The composition of common camels will be compared to that ol particular breeds (dairy camels). This requires also field trips to nomadic pastoralist ir order to obtain accurate information on the grazing and browsing behaviour, water intake, milk yield, etc. of their camels. The content of proteins, fat, lactose and other carbohydrates, minerals, trace elements and vitamins will be analyzed. Individual milk proteins will be isolated and their structures determined. Methods for the preservation of meat using simple methods and techniques and the production of traditional dried meat products as well as the processing of an air-dried sausage are developed.
(b) Investigation of the preservation of milk by heat treatment or addition of hydrogen peroxide. Determination of the clotting behaviour of camel milk using calf rennet, camel rennet, microbial rennet and plant rennet (or selected mixtures therefrom).Production of powdered milk by spraydrying as a basis for preparing reconstituted milk for dairy products. Use of the results for the production of hygenically safe milk, sour milk products and Feta-type cheeses.
(c) Investigation of the microbiology of camel milk, including quantitativ estimation and cha racterisation of pathogenic bacteria as well as characterisation, isolation and test for suitability as starter cultures of lactic/acid bacteria.
The research will lead to better understanding of the composition, technological behaviour and microbiology of camel milk and meat taking the particular physiology and ecology of these animals into account. The research will benefit directly human nutrition and camel owners cash income.

Participants au projet
Coordinateur : Universität Hohenheim (Germany)
Participants : Alemaya University of Agriculture Ethiopia ; Consiglio Nazionale delle Ricerche (CNR) Italy ; Ol Maisor Ranch Kenya ; Università degli Studi di Milano Italy

Présentation : Commission Européenne

Page publiée le 2 novembre 2015, mise à jour le 22 octobre 2017