Konuspayeva G., Algruin K., Al-Hammad K., Alshammari F., Azeebi A.M., Al-Rasheedi F.S., Al-Gedan M.M., Al-Omairi A., Faye B.
2015
Unlike other dairy products, camel cheese processing is recent. Thanks to recombinant camel chymosin, camel cheese making is easier. In Saudi Arabia, camel cheese making was developed for last 4 years in the Camel project (FAO project). Our cheeses are made with fresh milk strictly controlled for their microbiological quality (coliform, total flora). The milk composition is known, all samples ...
Sciences des aliments et technologie alimentaire; Traitement et conservation des produits alimentaires; Composition des produits alimentaires
2015
Unlike other dairy products, camel cheese processing is recent. Thanks to recombinant camel chymosin, camel cheese making is easier. In Saudi Arabia, camel cheese making was developed for last 4 years in the Camel project (FAO project). Our cheeses are made with fresh milk strictly controlled for their microbiological quality (coliform, total flora). The milk composition is known, all samples ...
Sciences des aliments et technologie alimentaire; Traitement et conservation des produits alimentaires; Composition des produits alimentaires