Download or read book Buttermaking From Camel Milk By Blending It With Goat Milk written by Aleme Asresie and published by LAP Lambert Academic Publishing. This book was released on 2013 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ethiopia possesses over 2.4 million dromedary camels that stand the country third in Africa in camel population (FAO, 2010). Camels are kept, among other things mainly for milk production in the pastoral areas. They produce milk for quite longer period even during dry periods compared to cattle (Kurtu, 2003). The majority of camels in the country are found in the drier areas of the Eastern part of the country. Dromedary camels are naturally browsers, thrive on sparse pasture and produce milk where other domesticated animals would virtually starve (El Zubeir et al., 2010). Camel milk butter is believed to have some medicinal properties and laxative properties for gastrointestinal discomfort in different parts of the world (Rao et al., 1974). In the Sahara, fresh butter made from camel milk is not usually consumed rather used for medicinal purpose. Camel milk butter is also used in the preparation of nutritious and medical soups. The byproduct of butter, i.e., buttermilk, is used as a functional ingredient in many food products such as salad dressings, pasta sauces, chocolate, cheese seasonings, ice cream mixes, and yoghurt (Fox, et al., 2000).
Download or read book Goat s Milk and Its Uses written by Various and published by Read Books Ltd. This book was released on 2011-10-12 with total page 75 pages. Available in PDF, EPUB and Kindle. Book excerpt: Goat’s Milk and Its Uses is an illustrative guide to maximising the uses of your goat’s milk, and also contains information on cheese and butter. This farming handbook provides valuable insight into goat keeping. Specifically curated for a contemporary audience, Goat’s Milk and Its Uses features various vintage articles and texts containing information on the many uses of goat’s milk. Giving guidance on how to milk a goat, this volume will support you in producing cheese, butter, and various products from your goat’s milk. The chapters featured in this volume include: - ‘Family Goat-Keeping’ by W O’Connel Holmes - ‘Goat Keeping’ - Written for the National Federation of Young Farmers’ Clubs with the Assistance of the British Goat Society - ‘Improved Milk Goats - A Guide for Breeders, Dairymen and Exhibitors’ by Will L Tewalt - ‘Starting Right with Milk Goats’ by Helen Walsh
Download or read book Products of Goat Farming With Information on Milk Butter Cheese Meat and Skins written by Various and published by Read Books Ltd. This book was released on 2011-10-12 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume contains a collection of classic articles on keeping goats for productive purposes, with information on milk, butter, cheese, meat, and skins. These articles have been selected for the modern reader, and will be of considerable utility to those with an interest in raising and breeding goats for profit. Contents include: “Goat Farming”, “Family Goat-Keeping”, “Goat Keeping”, “Improved Milk Goats”, “Starting Right with Milk Goats”, “Family Goat-Keeping”, “Improved Milk Goats”, “Improved Milk Goats”, and “Practical Angora Goat Raising”. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, high-quality edition complete with a specially commissioned new introduction on farming.
Download or read book Butter from Goat Milk written by and published by . This book was released on with total page 14 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Principles and Practice of Butter making written by George Lewis McKay and published by . This book was released on 1908 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Principles and Practice of Butter making written by George Lewis McKay and published by . This book was released on 1906 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Encyclopedia of Food and Health written by and published by Academic Press. This book was released on 2015-08-26 with total page 2379 pages. Available in PDF, EPUB and Kindle. Book excerpt: Approx.3876 pages Approx.3876 pages
Download or read book Camels and Camel Milk written by R. Yagil and published by . This book was released on 1982 with total page 69 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Larousse Gastronomique written by Librairie Larousse and published by Clarkson Potter. This book was released on 2022-08-30 with total page 2536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.
Download or read book Principles and Practice Butter Making written by G. L. McKay and published by . This book was released on 2015-08-05 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Principles and Practice Butter-Making: A Treatise on the Chemical and Physical Properties, of Milk and Its Components, the Handling of Milk and Cream, and the Manufacture of Butter Therefrom The science of dairying is constantly broadening. The methods and art of manufacturing the best quality of butter have gradually changed in conformity with the scientific principles involved, and no one should now undertake to manufacture butter until he has made a careful study of the principles governing the best methods of manufacture. The authors admit that, in our present state of knowledge and experimental progress, it is in some instances difficult to distinguish well-established facts from those not universally confirmed; hence, it has been their object to give only information supported by the preponderance of experimental evidence. The first and second editions of this book have been received by the dairy schools and the practical creamerymen in a manner indicating that the work has met with general approval. The third edition has been carefully revised, and additional chapters have been added. The new chapters are: first, Defects Found in Butter - Some of the Causes and their Prevention; second, Neutralization of Cream; third, Milk and its Products as Foods - High Value of Milk Fat; fourth, Cold Storage and Butter for Storage Purposes; fifth, New Tests, including Accurate Method of Determining Per Cent of Fat in Buttermilk, Skim-milk and Ice Cream. The authors' endeavor has been to bring the book strictly up to date, and to include the latest and most approved methods in dairying. The authors believe that the subject of dairying should no longer be treated as a whole, and for this reason have treated special branches of the subject. In this volume they have endeavored to give such scientific information as relates to the manufacture of butter. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Butter making on the Farm in Summer Butter fat in Milk and Cream microform written by H H (Henry Hoshel) B 1865 Dean and published by Legare Street Press. This book was released on 2021-09-10 with total page 22 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book CAB Thesaurus written by Commonwealth Agricultural Bureaux and published by . This book was released on 1983 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: V.1: (A-I); v.2: (J-Z).
Download or read book Principles and Practice of Butter Making written by Christian Larsen and published by Legare Street Press. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This classic text offers a comprehensive guide to the science and art of butter-making. McKay and Larsen cover every aspect of the process, from the chemical properties of milk to the mechanical processes of churning and packaging. With detailed instructions and helpful illustrations, this book is an essential resource for anyone interested in the history and science of dairy farming. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book New Larousse Gastronomique written by Hamlyn and published by Hamlyn. This book was released on 2018-08-02 with total page 3365 pages. Available in PDF, EPUB and Kindle. Book excerpt: Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.
Download or read book Principles and Practice of Butter making a Treatise on the Chemical and Physical Properties of Milk and Its Components the Handling of Milk and Cream and the Manufacture of Butter Therefrom written by George Lewis McKay (Larsen, Christian) and published by . This book was released on 1915 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Principles and Practice of Butter making written by George Lewis McKay and published by . This book was released on 1911 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Butter making on the Farm in Summer Butter fat in Milk and Cream microform written by Ontario Agricultural College and published by . This book was released on 1892 with total page 14 pages. Available in PDF, EPUB and Kindle. Book excerpt:
