SciELO - Scientific Electronic Library Online

vol.51 número3Antibiotic-free diet supplemented with live yeasts decreases inflammatory markers in the ileum of weaned pigletsEvaluation of three fast- and slow-growing chicken strains reared in two production environments índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados



Links relacionados

  • Em processo de indexaçãoCitado por Google
  • Em processo de indexaçãoSimilares em Google


South African Journal of Animal Science

versão On-line ISSN 2221-4062
versão impressa ISSN 0375-1589


NYAMAKWERE, F.; ESPOSITO, G.; DZAMA, K.  e  RAFFRENATO, E.. A review of artisanal cheese making: An African perspective. S. Afr. j. anim. sci. [online]. 2021, vol.51, n.3, pp.296-309. ISSN 2221-4062.

Artisanal cheeses and other fermented milk products have long been part of the diet of African rural communities. Cheese is a source of nutrients that are essential to the development and growth of children in rural areas, where intake of amino acids, vitamin A, vitamin B12, calcium, phosphate, and polyunsaturated fatty acids may be limited. Wara, Karish, Ayib, Takammart, Wagashi, Domiati, and Ras are prominent cheeses of African origin. Artisanal cheese making should be expanded to improve people's nutritional status at low cost, stimulate the local economy, and empower small-scale farmers. This review firstly gives an overview of artisanal cheese production and consumption, and evaluates opportunities and challenges, while focusing on an African perspective. Secondly, it provides an insight into strategies that could improve cheese making at small-scale level. Possible areas of research and knowledge gaps are highlighted, particularly ways of improving cheese quality and safety.

Palavras-chave : cheese quality; fermented products; nutritional qualities; raw milk.

        · texto em Inglês     · Inglês ( pdf )


Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons