Nigeriens say cheese

Some 100 farmers in Niger are recently producing cheese from dromedary milk with the assistance of Karkara, a local NGO. Cheese making with this milk is difficult since it does not easily coagulate. A combination of low levels of certain enzymes and calcium, and a high pH are responsible for this. Some Saharan tribes use the stomach parts of desert rabbits, which contain pepsin, to improve coagulation. Karkara developed and produced a substance called camiflope - that when added to the milk also stimulated the coagulation process too. The NGO also set up a marketing system to sell the cheese on local urban markets. Karkara BP 2045, Niamey, Niger Fax: + 227 75 30 23 Email: karkara@intnet.neSome 100 farmers in Niger are recently producing cheese from dromedary milk with the assistance of Karkara, a local NGO. Cheese making with this milk is difficult since it does not easily coagulate. A combination of low levels of certain enzymes and..