Using recombinant camel chymosin to make white soft cheese from camel milk

Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage

(2019) Thao M. Ho et al.   FOOD CHEMISTRY

Effect of fermentation-produced camel chymosin on quality of Crescenza cheese

(2018) M. Alinovi et al.   INTERNATIONAL DAIRY JOURNAL

Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

(2018) Yonas Hailu et al.   INTERNATIONAL DAIRY JOURNAL

Detection in raw cow's milk of coliform bacteria - reservoir of antibiotic resistance

(2018) Jolanta Godziszewska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of the acidification activities of commercial starter cultures in camel and bovine milk

(2018) Tesfemariam Berhe et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Variations in milk protein fractions affect the efficiency of the cheese-making process

(2018) Claudio Cipolat-Gotet et al.   JOURNAL OF DAIRY SCIENCE

Effect of the use of carbon dioxide on Prato cheese making

(2018) Junio Cesar Jacinto de Paula et al.   INTERNATIONAL DAIRY JOURNAL

Effect of starter cultures on properties of soft white cheese made from camel (Camelus dromedarius) milk

(2018) Birhanu Bekele et al.   JOURNAL OF DAIRY SCIENCE

Whey-based cheese provides more postprandial plasma leucine than casein-based cheese: A pig study

(2018) Lucie Lorieau et al.   FOOD CHEMISTRY

Medicinal value of camel milk and meat

(2017) Askale Abrhaley et al.   JOURNAL OF APPLIED ANIMAL RESEARCH

Enzymatic hydrolysis of camel milk casein and its antioxidant properties

(2016) Devendra Kumar et al.   Dairy Science & Technology

Factors influencing the gelation and rennetability of camel milk using camel chymosin

(2016) Yonas Hailu et al.   INTERNATIONAL DAIRY JOURNAL

Functional and technological properties of camel milk proteins: a review

(2016) Yonas Hailu et al.   JOURNAL OF DAIRY RESEARCH

Suitability of camel milk for making yogurt

(2015) Najeeb S. Al-Zoreky et al.   FOOD SCIENCE AND BIOTECHNOLOGY

The addition of calcium chloride in combination with a lower draining pH to change the microstructure and improve fat retention in Cheddar cheese

(2015) Lydia Ong et al.   INTERNATIONAL DAIRY JOURNAL

Influence of pH on retention of camel chymosin in curd

(2014) Mette W. Børsting et al.   INTERNATIONAL DAIRY JOURNAL

Camel and bovine chymosin: the relationship between their structures and cheese-making properties

(2013) Jesper Langholm Jensen et al.   ACTA CRYSTALLOGRAPHICA SECTION D-BIOLOGICAL CRYSTALLOGRAPHY

Assessing the yield, microstructure, and texture properties of miniature Chihuahua-type cheese manufactured with a phospholipase A1 and exopolysaccharide-producing bacteria

(2013) N. Trancoso-Reyes et al.   JOURNAL OF DAIRY SCIENCE

Compositional, technological and nutritional aspects of dromedary camel milk

(2010) Omar A. Al haj et al.   INTERNATIONAL DAIRY JOURNAL

Technical note: Enumeration of mesophilic aerobes in milk: Evaluation of standard official protocols and Petrifilm aerobic count plates

(2009) R. Freitas et al.   JOURNAL OF DAIRY SCIENCE

Can the use of Australian cardoon (Cynara cardunculus L.) coagulant overcome the quality problems associated with cheese made from ultrafiltered milk?

(2009) Samson O. Agboola et al.   LWT-FOOD SCIENCE AND TECHNOLOGY