Some parameters to process camel milk into cheese

Emirates Journal of Food and Agriculture

Volumn 26, Issue 4, 2014, Pages 354-358

  Konuspayeva, Gaukhar ^a,b   Camier, Benedicte ^c   Gaucheron, Frederic ^c   Faye, Bernard ^b,d  

^a AL FARABI KAZAKH NATIONAL UNIVERSITY   (Kazakhstan)

^b Al Kharj FAO Camel Project   (Saudi Arabia)

^c UMR1253   (France)

^d CIRAD   (France)

Author keywords

Calcium; Camel cheese; Fermentation; Lactation stage

Indexed keywords

EID: 84894310871     PISSN: 2079052X     EISSN: 20790538     Source Type: Journal    
DOI: 10.9755/ejfa.v26i4.17277     Document Type: Article

References (12)

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