Camel and Goat Milk: Production & Valorization by Dr. Tarfaoui Louiza and Dr. Mellali Sarah is a comprehensive study on the production, nutritional advantages, and market potential of camel and goat milk, particularly within Algeria. This book examines these milk sources' adaptability to the Sahara's arid conditions and their numerous health benefits, such as easy digestibility and hypoallergenic properties. It also explores innovative methods for processing and product development to support rural economies. Aimed at researchers, producers, and policymakers, this work emphasizes sustainable dairy practices to bolster food security and reduce dependency on imports.Commander
