The present study was carried out at Haramaya University dairy laboratory with the intention of investigating (1) the effect of camel chymosin on milk coagulation properties of camel milk and (2) the effect of camel chymosin ...

This research was conducted with the objective of developing yogurt from camel milk using exopolysaccharides producing lactic acid bacteria, starch and camel milk powder to improve the texture and other quality characteristics ...

The study was conducted to evaluate and characterize cultured Dhanaan (camel milk fermented using commercial starter cultures) with the following objectives; evaluation of the microbial safety of traditionally fermented ...