DOCSLIB.ORG

Effects of Industrial Processing Methods on Skimmed Camel Milk Properties

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Effects of Industrial Processing Methods on Skimmed Camel Milk Properties Department of Food and Nutritional Sciences Effects of industrial processing methods on skimmed camel milk properties Thesis submitted for the requirement for the degree of Doctor of Philosophy in Food & Nutritional Science By: Adel Omar BS, MSc. Supervisors: Dr. Maria J. Oruna-Concha Dr. Niamh Harbourne March 2018 Declaration I confirm that this is my own work and the use of all material from other sources has been properly and fully acknowledged. Adel Omar March 2018 ………………………. Table of Contents Abstract ................................................................................................................ v Acknowledgement ............................................................................................. vii List of tables ..................................................................................................... viii List of figures ....................................................................................................... x Chapter 1: Introduction ..................................................................................... 1 1.2. Research hypothesis and objectives ........................................................................................ 2 1.3. Novelty of the research ........................................................................................................... 3 1.4. Significance of the research .................................................................................................... 3 1.5. Thesis outline .......................................................................................................................... 4 Chapter 2: Literature review ............................................................................. 6 2.1. Dromedary camel’s taxonomy and their geographical distribution ............................................. 6 2.2. Dromedary camels for milk production ....................................................................................... 9 2.3. Dromedary camel milk composition .......................................................................................... 11 2.3.1. Water ................................................................................................................................... 12 2.3.2. Fat ....................................................................................................................................... 13 2.3.3. Protein ................................................................................................................................. 13 2.3.4. Lactose ................................................................................................................................ 15 2.3.5. Total solids .......................................................................................................................... 16 2.3.6. Ash....................................................................................................................................... 16 2.4. Therapeutic properties of dromedary camel milk ...................................................................... 17 2.4.1. Antimicrobial and antiviral ................................................................................................. 17 2.4.2. Antidiabetic ......................................................................................................................... 18 2.4.3. Treatment of Autism ............................................................................................................ 18 2.4.4. Treatment of Crohn's disease .............................................................................................. 19 2.4.5. Treatment for allergies ........................................................................................................ 19 2.4.6. Lactose-intolerant ............................................................................................................... 20 2.5. The technological challenges of processing dromedary camel milk.......................................... 20 2.5.1. Heat treatment of camel milk .............................................................................................. 20 2.5.2. Fermented camel milk ......................................................................................................... 23 2.5.3. Yoghurt manufacturing of camel milk ................................................................................. 24 2.5.4. Cheese processing of camel milk ........................................................................................ 25 i 2.5.5. Butter manufacturing of camel milk .................................................................................... 27 2.5.6. Sensory and flavour characteristics of camel milk and its dairy products ......................... 27 2.5.7. Characterisation methods of CM proteins .......................................................................... 29 Chapter 3: Quantification of major camel milk proteins by capillary electrophoresis ................................................................................................... 33 Preface to chapter 3 ........................................................................................................................... 33 Abstract ............................................................................................................................................. 34 3.1. Introduction ................................................................................................ 35 3.2. Material and methods ................................................................................ 36 3.2.1. Materials ................................................................................................................................. 36 3.2.1.1. Chemicals & reagents ...................................................................................................... 36 3.2.1.2. Milk samples .................................................................................................................... 37 3.2.2. Methods................................................................................................................................... 37 3.2.2.1. Chemical composition analysis of raw whole camel milk ............................................... 37 3.2.2.2. Preparation of whey and casein proteins .......................................................................... 37 3.2.2.3. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS–PAGE) ................. 38 3.2.2.4. Capillary electrophoresis (CE) analysis of camel caseins and whey proteins ................. 38 3.3. Results and discussions .............................................................................. 39 3.3.1. Composition of camel milk ..................................................................................................... 39 3.3.2. SDS–PAGE of camel milk whey and casein proteins ............................................................ 40 3.3.3. Capillary electrophoresis (CE) analysis of camel caseins and whey proteins ........................ 40 3.3.4. Quantification of major Camel milk proteins by CE .............................................................. 44 3.4. Conclusion .................................................................................................. 45 Chapter 4: Effects of industrial processing methods on camel skimmed milk properties .................................................................................................. 46 Preface to chapter 4 ........................................................................................................................... 46 Abstract ............................................................................................................................................. 47 4.1. Introduction ................................................................................................ 48 4.2. Materials and Methods .............................................................................. 50 4.2.1. Chemicals and reagents ........................................................................................................... 50 4.2.2. Milk samples ........................................................................................................................... 51 4.2.3. High-Temperature, Short-Time Pasteurisation ....................................................................... 51 4.2.4. Ultra-High-Temperature Processing ....................................................................................... 51 ii 4.2.5. High-Pressure Treatment ........................................................................................................ 52 4.2.6. Proximate composition analysis.............................................................................................. 52 4.2.7. Determination of whey proteins denaturation ......................................................................... 52 4.2.8. Determination of average casein micelle Size ........................................................................ 53 4.2.9. Determination of colour parameters ....................................................................................... 53 4.2.10. Determination of rennet coagulation time and rheological properties of milk ..................... 54 4.2.11. Statistical analysis ................................................................................................................
Load more

Recommended publications
  • A Comparative Study on the Physicochemical Parameters Of
    ienc Sc es al J ic o u Legesse et al., Chem Sci J 2017, 8:4 m r e n a h l DOI: 10.4172/2150-3494.1000171 C Chemical Sciences Journal ISSN: 2150-3494 Research Article Open Access A Comparative Study on the Physicochemical Parameters of Milk of Camel, Cow and Goat in Somali Regional State, Ethiopia Legesse A1*, Adamu F2, Alamirew K2 and Feyera T3 1Department of Chemistry, College of Natural and Computational Science, Ambo University, Ethiopia 2College of Natural and Computational Science, Jigjiga University, Ethiopia 3Department of Biomedical Sciences, College of Veterinary Medicine, Ethiopia *Corresponding author: Abi Legesse, Department of Chemistry, College of Natural and Computational Science, Ambo University, Ethiopia, Tel: +251 11 236 2006; E- mail: [email protected] Received date: September 25, 2017; Accepted date: October 03, 2017; Published date: October 06, 2017 Copyright: © 2017 Legesse A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract This research was carried out to investigate key physicochemical parameters of milk samples collected from camel, cow and goat in Jigjiga district, Eastern Ethiopia. Sixty fresh milk samples were collected purposively from camels, cows and goats (twenty samples from each species) and analyzed. The results revealed that, cow milk had 6.30 ± 0.15 pH, 0.29 ± 0.04% titratable acidity, 14.6 ± 0.60% total solid, 0.75 ± 0.07% ash, 3.54 ± 0.12% protein, 5.54 ± 0.65% fat and 1.06 ± 0.03 specific gravity.
    [Show full text]
  • Survey of Postharvest Handling, Preservation and Processing Practices Along the Camel Milk Chain in Isiolo District, Kenya
    Volume 12 No. 7 December 2012 SURVEY OF POSTHARVEST HANDLING, PRESERVATION AND PROCESSING PRACTICES ALONG THE CAMEL MILK CHAIN IN ISIOLO DISTRICT, KENYA Wayua FO1*, Okoth MW2 and J Wangoh2 Francis Wayua *Corresponding author’s email: [email protected] 1Kenya Agricultural Research Institute, P.O. Box 147 (60500), Marsabit, Kenya 2Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 29053 (00625), Nairobi, Kenya 6897 Volume 12 No. 7 December 2012 ABSTRACT Despite the important contribution of camel milk to food security for pastoralists in Kenya, little is known about the postharvest handling, preservation and processing practices. In this study, existing postharvest handling, preservation and processing practices for camel milk by pastoralists in Isiolo, Kenya were assessed through cross- sectional survey and focus group discussions. A total of 167 camel milk producer households, 50 primary and 50 secondary milk traders were interviewed. Survey findings showed that milking was predominantly handled by herds-boys (45.0%) or male household heads (23.8%) and occasionally by spouses (16.6%), sons (13.9%) and daughters (0.7%). The main types of containers used by both producers and traders to handle milk were plastic jerricans (recycled cooking oil containers), because they were cheap, light and better suited for transport in vehicles. Milk processing was the preserve of women, with fresh camel milk and spontaneously fermented camel milk (suusa) being the main products. Fresh milk was preserved by smoking of milk containers and boiling. Smoking was the predominant practice, and was for extending the shelf life and also imparting a distinct smoky flavour to milk.
    [Show full text]
  • Camel Milk Rapid Value Chain Analysis
    SOMALIA CAMEL LEASING TO IMPACT RESILIENCE ACTIVITY May 2021 Camel Milk Rapid Value Chain Analysis OPTIONAL CALLOUT BOX OPTIONAL CALLOUT BOX Camel Milk Rapid Value Chain Analysis Feed the Future Somalia Camel Leasing to Impact Resilience Activity Cooperative Agreement 720BFS19CA00007 May 2021 Prepared for Jami Montgomery United States Agency for International Development (USAID) Center for Resilience Agreement Officer’s Representative (AOR) Feed the Future Somalia Camel Leasing to Impact Resilience Activity USAID Center for Resilience Prepared by RTI International 3040 E. Cornwallis Road Post Office Box 121294 Research Triangle Park, NC 27709-2194 USA Telephone: +1 (919) 541-6000 Cover photograph: Sahra Ibrahim Abdi, milk vendor, selling camel milk in Salahley town. Photo credit: iZone for RTI International. Table of Contents Introduction ................................................................................................................................................................. 1 General Context ......................................................................................................................................................... 2 Value Chain Actors ..................................................................................................................................................... 2 Input Suppliers ...................................................................................................................................................... 2 Milk Producers.....................................................................................................................................................
    [Show full text]
  • Bacteriological Quality of Raw Camel Milk Along the Market Value Chain In
    Abera et al. BMC Res Notes (2016) 9:285 DOI 10.1186/s13104-016-2088-1 BMC Research Notes RESEARCH ARTICLE Open Access Bacteriological quality of raw camel milk along the market value chain in Fafen zone, Ethiopian Somali regional state Tsegalem Abera1*, Yoseph Legesse2, Behar Mummed1 and Befekadu Urga2 Abstract Background: The camel is a multipurpose animal with a huge productive potential. Camel milk is a key food in arid and semi-arid areas of the African and Asian countries. The quality of milk is influenced by different bacteria present in milk. This study was conducted to evaluate total bacterial content in raw camel milk along the market chain in Fafen zone, Ethiopian Somali Regional State. Methods: One hundred twenty-six raw camel milk samples were collected from Gursum (47.1 %) and Babile (52.9 %) districts. The three sampling levels included were udder (14.7 %), milking bucket (29.4 %) and market (55.9 %). Milk samples were analyzed for total bacterial counts (TBC) and coliform counts (CC). Furthermore, major pathogens were isolated and identified. Result: 108 (85.7 %) of raw camel milk samples demonstrated bacterial contamination. The overall mean TBC and CC of contaminated raw camel milk samples was 4.75 0.17 and 4.03 0.26 log CFU/ml, respectively. TBC increased from udder to market level and was higher in Gursum ±compared to Babile± district (P < 0.05). Around 38.9 % of TBCs and 88.2 % CCs in contaminated raw camel milk samples were in the range considered unsafe for human utility. Staphylococcus spp. (89.8 %), Streptococcus spp.
    [Show full text]
  • Camel Milk Cheese: Optimization of Processing Conditions
    Qadeer et al./Journal of Camelid Science 2015, 8:18-25 http://www.isocard.net/en/journal Camel milk cheese: optimization of processing conditions Zahida Qadeer1, Nuzhat Huma1*, Aysha Sameen1, Tahira Iqbal2 1National Institute of Food Science and Technology and 2Department of Biochemistry, University of Agriculture, Faisalabad 38040, Pakistan Abstract Making cheese from camel milk is considered to be a difficult task. A study was conducted to optimize the processing conditions (temperature, pH, CaCl2 and the addition of buffalo milk) for the production of camel milk cheese (CMC). In the preliminary trials, the heating temperature of 65 C for 30 min was found optimal when considering the cheese yield out of 60-75 °C for 30 min. A range of pH levels (5.5, 5.7, 6.0, 6.3, 6.5) were then trialed in order to determine the optimal level necessary to manufacture cheese with the desired characteristics of acidity, protein, fat, moisture, yield, percentages, coagulation time and texture of cheese. On the basis of composition (protein 16.47%, fat 16.67%, moisture 68.4%), texture (6.7 N) and coagulation time (37.7 min), the cheese manufactured at pH.5.5 was selected from the five treatments. In the next stage, CMC was prepared with the addition of CaCl2 (0.02, 0.04, 0.06, 0.08%) at the chosen pH of 5.5 from the previous study. The conditions containing 0.06% CaCl2 resulted in a higher yield with an improved coagulation time and texture of CMC. In the final step, buffalo milk (0, 10, 20, and 30 %) was mixed with the camel milk in an attempt to produce CMC with improved texture.
    [Show full text]
  • Camel Milk: Natural Medicine - Boon to Dairy Industry Rohit Panwar2; Chand Ram Grover 1; Vijay Kumar2; Suman Ranga2 and Narendra Kumar2
    Camel milk: Natural medicine - Boon to dairy industry Rohit Panwar2; Chand Ram Grover 1; Vijay Kumar2; Suman Ranga2 and Narendra Kumar2 1 Principal Scientist; 2PhD Scholars; Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, 132001 (Haryana), India Corresponding Author: Dr. Chand Ram Grover, Principal Scientist, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, 132001 (Haryana), India Email: [email protected] Introduction: Ayurveda has referred medicinal value of camel milk under the classification of “Dugdha Varga”. The camel has also been mentioned among the animals as miracle of God in the Quran. It is common practice to let camels to eat certain plants in order to use the milk for medicinal purpose. According to FAO statistics, there are 19 million camels population in the world, of which 15 million are in Africa and 4 million in Asia. Out of this estimated world population, 17 million are believed to be one-humped dromedary camels and 2 millions two-humped (Farah et al., 2004). The camel is multi-purpose animal with high productive potential. In the time of global warming, growing deserts and increasing scarcity of food and water, may make camel a potential candidate to overcome some of these problems. The camel is an excellent source of milk under these conditions. Indeed, countries like Afghanistan, Algeria, Ethiopia, Kenya, Iran host large populations of camel and therefore, its milk is an integral part of human diet. Most of the camels are kept by pastoralists in subsistence production systems. They are very reliable milk producers during dry seasons and drought years, especially during milk scarcity from cattle, sheep and goats.
    [Show full text]
  • Vitamins of Camel Milk: a Comprehensive Review
    Faye et al. Journal of Camelid Science, 2019, 12 :17-32 http://www.isocard.net/en/journal Vitamins of camel milk: a comprehensive review Bernard Faye1, Gaukhar Konuspayeva2*, Mohammed Bengoumi3 1CIRAD-ES, UMR SELMET, Campus International de Baillarguet, TA/C-112A, 34398 Montpellier, France ; 2Al-Farabi Kazakh National University, Faculty of Biology and Biotechnology, 71 avenue Al-Farabi, 050040 Almaty, Kazakhstan; 3FAO regional office, 1, rue du Lac Winnipeg - Les Berges du Lac 1, 1053 Tunis, Tunisia. Abstract Several authors base their arguments to promote the health benefits of camel milk on components such as vitamins. However, except for vitamin C, the number of references is limited and, overall, reported concentrations in the literature are highly variable because of the use of different analytical methods, materials and study contexts. The present review gives up-to date information regarding the values of fat- and water-soluble vitamins (A, D, E, K, B1, B2, B3, B5, B6, B7, B9, B11, B12 and C) reported in milk of large camelids from different parts of the world. Keywords: camel, colostrum, fat-soluble vitamins, milk, water-soluble vitamins *Corresponding author: Dr Gaukhar Konuspayeva; Email: [email protected] Introduction et al., 2015; Jilo and Tegegne, 2016; Kaskous, 2016, Alavi et al., 2017; Singh et al., 2017; Vitamins are organic nutrients required in small Abrhaley and Leta, 2018, Bulca, 2018). Yet, amounts in the diet for animals. Those nutrients, except for vitamin C, references regarding the essential for health, could be dramatic for both quantities of other vitamins in camel milk are animals and humans in the case of deficiency.
    [Show full text]
  • Chemical Composition and Microbiological Characteristics of Sudanese Cow's, Goat's and Camel's Milk
    IJISET - International Journal of Innovative Science, Engineering & Technology, Vol. 7 Issue 3, March 2020 ISSN (Online) 2348 – 7968 | Impact Factor (2019) – 6.248 www.ijiset.com Chemical Composition and Microbiological Characteristics of Sudanese Cow's, Goat's and Camel's milk 1 1 1, 1 1 Eiman O. BasheerP ,P Ibtisam H. ElhassanP ,P Ahmed El. IsmailP ,P Azza M. KhalidP ,P Nada A. Fath elrahmanP ,P 1 2 3 Mohammed A. ELnourP ,P Randa A. IbrahimP P and Sara Y. Ahmed. P 1 P NFRC/P National Food Research Center, Shambat, Sudan 2 P P Faculty of Agricultural Studies, Sudan University of Science and Technology 3 Ministry of Agriculture and Forest, Sudan. Abstract This study was conducted to evaluate the chemical composition and microbial characteristics of Sudanese fresh cow's, goat's and camel's milk. The samples was subjected to chemical analysis in terms of; Total Solids (T.S), protein, fat , lactose and pH. In addition to, some minerals: Calcium and phosphorus. The samples subjected to microbial analysis such as; Total Viable Bacterial Count (TVBC) and E. coli detection. The data from the different analysis was subjected to the statistical analysis by using SAS program. The results revealed that, chemical composition significantly (P≤0.05) influence with milk source. Goat's milk was the highest T.S and fat 12.40% and fat 3.83%, respectively, whereas, the camels milk was the lowest T.S and fat 11.34% and 3.22% respectively. The results of protein content were (3.33%, 3.40% and 3.27%) for cow's, goat's and camel milk respectively.
    [Show full text]
  • Thermal Inactivation of Escherichia Coli in Camel Milk
    1708 Journalof Food Protection, Vol. 66, No. 9, 2003, Pages 1708– 1711 Copyright q,InternationalAssociation for FoodProtection ResearchNote Thermal Inactivationof Escherichia coli inCamel Milk SHLOMO SELA, * RIKY PINTO, UZI MERIN, AND BARUCH ROSEN Departmentof Food Science, AgriculturalResearch Organization,The Volcani Center, P.O. Box 6, Bet Dagan50250, Israel MS02-431:Received 26November 2002/ Accepted 28February 2003 Downloaded from http://meridian.allenpress.com/jfp/article-pdf/66/9/1708/1676688/0362-028x-66_9_1708.pdf by guest on 28 September 2021 ABSTRACT Camelssubsist and produce milk in desert pastures not utilized by other domesticated herbivores. Developing the camel milkindustr ycanimprove the economy of desert inhabitants. T ocomplywith sanitary ordinances, camel milk is pasteurized byprocedures speci ed for bovine milk. It iswidelyaccepted that milk composition might affect bacterial thermal death time (TDT). Cameland bovine milks markedly differ in their chemical composition, yet data regarding TDT valuesof bacteriain camelmilk is missing. As a rststep toward developing speci c heattreatments appropriate for camel milk, TDT curvesof Escherichiacoli inarti cially contaminated camel and cow milks have been compared. Heating the milks to temperatures rangingfrom 58 to 65 8Cyieldssimilar thermal death curves and derived D- and z-values.These ndingssuggest that, in this temperaturerange, E. coli mightbehave similarly in bovine and camel milk. Additional TDT studiesof various pathogenic speciesin camel milk are required before establishing pasteurization conditions of camel milk. Camelssubsist and produce milk in desert pastures not femalesmaintained in the Central Arava V alleyin southernIsrael utilizedby other domesticated herbivores. Developing the betweenJanuary and August 2002. Milking was done twice a day, camelmilk industry can help in improvingthe economy of morningand evening.
    [Show full text]
  • Opportunities for Producing Dairy Products from Camel Milk: a Comparison with Bovine Milk
    East African Journal of Sciences (2017) Volume 11 (2) 93-98 Opportunities for producing dairy products from camel milk: A comparison with bovine milk Richard Ipsen* Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark Abstract: Camel milk is known to differ markedly from bovine milk in terms of its detailed protein composition and colloidal structure. Noteworthy is the lack of β-lactoglobulin, the small content of -casein and high proportion of β-casein in the casein micelles of the milk. The colloidal structure is also different with larger casein micelles and smaller fat globules. The present review presents and discusses current knowledge on the composition and colloidal structure of camel milk, relates this to bovine milk, and points out where research is lacking and what opportunities for processing of camel milk appears to be most promising. Pasteurized camel milk appears straightforward and is used industrially, but UHT and sterilization treatment of camel milk cause protein instability. Hence, research is needed to solve this problem. Acidified milk drinks appear promising as do production of camel milk cheese. Butter and ghee production is possible and camel milk can be made into palatable ice cream. The different colloidal structure of camel milk, compared to bovine milk, means that most processing technology cannot be directly transferred and there is hence a need for suitable research- based adaptations. Keywords: heat treatment; casein micelle; protein composition; fermented milk products; butter 1. Introduction processing. It is also evident that if export is to be Camel milk is underutilized in terms of being processed expanded and encouraged, solutions for producing into dairy products.
    [Show full text]
  • Some Parameters to Process Camel Milk Into Cheese
    Emir. J. Food Agric. 2014. 26 (4): 354-358 doi: 10.9755/ejfa.v26i4.17277 http://www.ejfa.info/ REGULAR ARTICLE Some parameters to process camel milk into cheese Gaukhar Konuspayeva1,2*, Benedicte Camier3, Frederic Gaucheron3 and Bernard Faye2,4 1Department of Biology and Biotechnology, Al-Farabi Kazakh National University, 71 av. Al-Farabi, 050040 Almaty, Kazakhstan 2Al-Kharj FAO Camel Project, Center for Agriculture Project, P. O. Box n°761 Al-Kharj 11942, Saudi Arabia 3INRA, UMR Science & Technology of Milk and Egg, 65 rue de Saint Brieuc, 35042 Rennes, France 4CIRAD-ES, TA C-Dir/B Campus International de Baillarguet, Cedex, 34398 Montpellier, France Abstract Cheese from camel milk was never produced by traditional way. However, Hansen© (Denmark) delivered recently new coagulant agent named “Chy-Max M” containing transgenic camel chymosine. In the present study, impact of calcium, lactation stage and curd acidification were investigated. Camel milk was shared into 6 samples (100g each) submitted to 3 types of treatment (1. calcium chloride solution (500 g/L diluted 1/10 water); 2. powder of calcium phosphate; 3. no calcium) and 2 temperatures (20°C/36°C). Rennet 50 µL/L (Chy- Max) was added in all samples. Milk coagulation was faster at 36°C and renneting pH lower. No difference in clotting time and curd firmness after calcium addition was observed. The curd firmness at 36°C was stronger than at 20°C. For measuring impact of lactation stage, coagulation capacity and curd yield on milk was tested in milk provided by one camel from 12th to 25th day postpartum.
    [Show full text]
  • Camel Milk, Capital, and Gender: the Changing Dynamics of Pastoralist Dairy Markets in Kenya
    Camel milk, capital, and gender: the changing dynamics of pastoralist dairy markets in Kenya David M. Anderson, Hannah Elliott, Hassan Hussein Kochore, and Emma Lochery [The British Institute in Eastern Africa] Abstract: Valued for its medicinal properties, camel milk has been transformed from a food produced and consumed on a subsistence level by camel-owning pastoralist communities in northern Kenya and elsewhere in the Horn of Africa, to a highly valued commodity around which there is a booming trade and growing international interest. This paper looks at camel milk's commodification through the activities of three camel milk trading enterprises in Kenya. Rapid pastoral sedentarization and urbanization has created high demand for camel milk among townspeople. These new pockets of demand first prompted small-scale, informal trade run by women from camel-owning communities. The growth of Eastleigh, Nairobi, as an urban centre accommodating a large Somali population following the collapse of the Somali state has further fuelled the boom in the camel milk trade, leading to growing formalisation and consequently a shift in gender roles within the business. By tracking these changes, our study of the camel milk trade in Kenya illustrates how camel-owning pastoralists are adapting to political, climatic and demographic changes in northern Kenya. ______________________________________________________________________ Introduction Known as caano geel in Somali, camel milk is a time-honoured good among pastoralists in the Horn of Africa. Caano geel is celebrated in Somali poetry and used as a symbol of identity and tradition among the diaspora.1 It remains especially important for camel-herding communities in northeast Africa; in the arid areas of Northern Kenya, Somali, Boran, Gabra and Rendille have long been aware of the high nutritional value of the milk, especially important in times of drought.
    [Show full text]