Laits fermentés autochtones de quelques régions du Cameroun et du Tchad
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Laits fermentés autochtones de quelques régions du Cameroun et du Tchad

Laits fermentés autochtones de quelques régions du Cameroun et du Tchad


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About the Book

De nos jours, la demande des consommateurs en aliments fermentés traditionnels (Bio character), y compris les laits fermentés traditionnels, augmente en raison de leurs nombreux avantages pour la santé, de leurs valeurs nutritionnelles importantes et de leurs propriétés organoleptiques recherchées. Une grande diversité de produits laitiers fermentés indigènes est fabriquée dans le monde entier et les ingrédients impliqués dans leur production sont également diversifiés. Dans les régions soudano-guinéennes et soudano-sahéliennes du Cameroun et du Tchad, les procédés technologiques utilisés pour produire les laits fermentés traditionnels restent pratiquement constants et les produits finaux obtenus ne sont représentés que par deux types: Pendidam et Kindirmou au Cameroun, Rouaba et Rayeb au Tchad. Ils sont tous produits par fermentation du lait de vache et utilisés principalement pour l'alimentation. Les enjeux de ces laits fermentés autochtones des régions soudano-guinéennes et soudano-sahéliennes du Cameroun et du Tchad pourraient être leur vulgarisation, qui devrait permettre de développer leurs procédés technologiques, d'apporter des bénéfices sanitaires aux consommateurs, de générer des revenus et des emplois et de permettre la croissance économique.


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Product Details
  • ISBN-13: 9786206194330
  • Publisher: KS Omniscriptum Publishing
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 141 gr
  • ISBN-10: 6206194337
  • Publisher Date: 30 Jun 2023
  • Height: 229 mm
  • No of Pages: 52
  • Spine Width: 3 mm
  • Width: 152 mm


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