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 6,205generatesamonthlyprofitmarginofUS237, which gives a profit of 45.8%
