Main Article Content
Feasibility of cheese production and whey valorization in the Adamawa Province of Cameroon
Abstract
Problems associated with perishability and distribution of local milk and milk products by small-scale producers in the Adamawa province of Cameroon, justified development of an easy process for producing pressed-dough cheese and flavoured whey. Production from raw milk was technically profitable with mean cheese and flavoured whey yields of 8.9 and 85,6% (w/w), respectively. The cheese and whey comprise 50 and 45.7 % (w/w), respectively, of the milk initial dry matter and were highly appreciated by about 90% of panellists. The profitability of a small-scale production unit was established based on 562 kg of treated milk per month. An initial investment of about US $6,205 generates a monthly profit margin of US $237, which gives a profit of 45.8%.
Key words: Adamawa, milk, cheese, whey, feasibility, profitability.