Description

Gappal is a traditional fermented camel milk consumed by pastoral communities in Somalia.

Fermentation process

  • Fresh camel milk collected
  • Fermented naturally at ambient temperatures
  • Fermentation typically lasts 1–2 days

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Streptococcus spp.

Functional relevance

  • Improved digestibility of camel milk
  • Important pastoral food resource

References

(To be added)