NDLI: Typical dairy products in Africa from local animal resources

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Typical dairy products in Africa from local animal resources

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Correction to: Viola Bagóné Vántus et al., Quantitative PCR with 16S rRNA-gene-targeted specific primers for analysis of caecal microbial community in growing rabbits after dietary supplementation of thyme (Thymus vulgaris) and spirulina (Arthrospira platensis)

Typical dairy products in Africa from local animal resources

Content Provider	Taylor & Francis Online
Author	Matteo, Crovetto Gianni Parisi, Giuliana Mattiello, Silvana Russo, Claudia Zecchini, Massimo Fortina, Riccardo Caroprese, Mariangela Martini, Andrea Martini, Mina
Organization	ASPA Commission “Animal Productions in Development Cooperation Projects”
Abstract	Milk is recognised as an important element of the pastoral civilisations in Africa, where it has not only an economic value, but also a social and cultural value. The objective of this review is to identify the main African dairy products, mainly focussing on typical production processes based on the use of local animal resources. To this aim, dairy products were classified into five categories, according to the type and the production method: fresh cheese, ripened cheese, fermented milk, butter and dairy by-products. These categories give rise to an extraordinary range of local products where tradition, culture, and environmental conditions and constraints play a major role in contributing to this diversification. In some countries, some attempts are being made in order to valorise the local dairy products by establishing Slow Food Presidia or including them in the Ark of Taste compiled by Slow Food. One of the main constraints that limits the commercialisation and export of African dairy products is related to the scarce hygiene in milk production and processing, and the frequent absence of starter cultures, which result in products with non-standardised characteristics, short shelf life and high spoilage susceptibility, with consequent risks for human health. Efforts should be made to support the dairy products chain in Africa, by making production processes safer and by valuing local resources, in order to expand the internal market and the export opportunities. Development cooperation projects may play an important role in this respect and should therefore be encouraged.
Starting Page	740
Ending Page	754
Page Count	15
File Format	PDF HTM / HTML
ISSN	1828051X
DOI	10.1080/1828051X.2017.1401910
Journal	Italian Journal of Animal Science
Volume Number	17
Issue Number	3
Language	English
Publisher	Taylor & Francis
Publisher Date	2017-11-20
Access Restriction	Open
Subject Keyword	Dairy products Milk Fermented cheese Butter Africa
Content Type	Text

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