Article

Strategies and Technologies for Camel Milk Preservation and Utilization of Non-Marketed Milk in Arid and Semi-Arid Areas

DOI: 10.1080/00128325.2017.1363686
Author(s): Jackline Akinyi OgollaUniversity of Kassel. Faculty of Organic Agriculture. Department of Agricultural & Bio- systems Engineering, Germany, Christian DedeUniversity of Kassel. Faculty of Organic Agriculture. Department of Agricultural & Bio- systems Engineering, Germany, Michael Wandayi OkothUniversity of Nairobi. College of Agriculture and Veterinary Sciences. Department of Food Science, Nutrition and Technology, Kenya, Oliver HenselUniversity of Kassel. Faculty of Organic Agriculture. Department of Agricultural & Bio- systems Engineering, Germany, Barbara SturmUniversity of Kassel. Faculty of Organic Agriculture. Department of Agricultural & Bio- systems Engineering, Germany

Abstract

This study determined the seasonal fluctuations in camel milk yield, consumption, spoilage and spillages, and explored its forms of consumption and the acceptability of camel milk powder in Isiolo County, Kenya. In addition, the utilization of non-marketed milk, preservation technologies, and strategies for milk loss reduction employed along the camel milk supply chain were examined. Quantitative data was collected from 216 respondents (producers, traders and transporters) using a structured questionnaire while qualitative data was collected through participant observations, key informant interviews and focus group discussions involving the camel milk supply chain participants. For quantitative data, descriptive and inferential analyses were conducted whereas for qualitative data thematic analyses were utilized.

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