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The properties of potential camel lactobacilli cultures for yoghurt production
(University of Nairobi, 2012-04)
The production of fermented camel milk offers an opportunity to preserve the nutritive value and
keeping quality of milk. Traditionally fermented camel milk is produced by leaving the milk for
about 12-24 hours until it ...
Experimental infection of PPR in goats in Kenya
(University Of Nairobi, 2012)
Livestock keeping is the main source of livelihood for most pastoral households found in the arid
and semi-arid lands (ASAL) of East Africa which are characterized by extreme climatic features of
drought, flooding, fragile ...
Challenges and opportunities for clean milk production in the arid and semi-arid areas (ASALs) of Kenya
(University of Nairobi, 2012-04)
In Kenya the ASALs form 80% of the country’s land mass with nomadic pastoralism as the main
activity. North Eastern Province is one of the key ASAL areas where camels are the main milk providers
especially during the ...