An improved method of making Jameed for small-scale dairy farms
Muhi El-Dine Hilali. (6/2/2014). An improved method of making Jameed for small-scale dairy farms. Beirut, Lebanon: International Center for Agricultural Research in the Dry Areas (ICARDA).
In Jordan, there is a high demand for products made from processed sheep milk. About 24% of the country’s milk is produced from sheep. Small-scale milk processing is an important part of the livelihoods of sheep and goatkeeping households. Jameed made mainly from sheep milk has been processed and consumed in the region for centuries.
Hilali, Muhi El-Dinehttps://orcid.org/0000-0002-8945-9613