Full Length Research Paper
References
| Ahmed NAA, El Zubeir IEM (2011). Effect of salt level on some physical and chemical properties and acceptability of camel milk cheese. J. Camelid Sci. 4:40-48. | ||||
| AOAC (1995). Official Methods of Analysis, 17thed. Washington, DC: Association of Official Analytical Chemists. | ||||
|
Bansal N, Drake MA, Piraino P, Broe ML, Harboe M, Foxa PF, McSweeney PLH (2009).Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese. Int. Dairy J. 19:510-517. Crossref |
||||
|
Benkerroum N, Dehhaoui M, El Fayq A, Tlaiha R (2011). The effect of concentration of chymosin on the yield and sensory properties of camel cheese and on its microbiological quality. Int. J. Dairy Technol. 64:232-239. Crossref |
||||
| Delahunty CM, Drake MA (2004). Sensory character of cheese and its evaluation. In: Cheese: Chemistry, Physics and Microbiology. Volume 1.General Aspects, 3rded, Fox PF, McSweeney PLH, Cogan TM, Guinee TP, eds. Amsterdam: Elsevier Academic Press. pp. 455-487. | ||||
| El-Aziz MA, Mohamed SHS, Seleet FL (2012). Production and evaluation of soft cheese fortified with ginger extract as a functional dairy food. Polish J. Food Nutr. Sci. 62:77-83. | ||||
| FAO (2001). The Technology of Making Cheese from Camel Milk (Camelus dromedarius). Animal Production and Health Paper, Vol. 113.Rome: Food and Agriculture Organization of the United Nations. | ||||
| Farah Z, Bachmann MR (1987). Rennet coagulation properties of camel milk. Milchwissenschaft 42:689-692. | ||||
| Fathollahi I, Hesari J, Azadmard S, Oustan S (2010). Influence of proteolysis and soluble calcium levels on textural changes in the interior and exterior of Iranian UF white cheese during ripening. World Acad. Sci. Eng. Technol. 66:844-849. | ||||
| Hashim BI (2002). Acceptance of camel milk among elementary school students in Al Ain city, United Arab Emirates. Emir. J. Food Agric. 14(1):54-59. | ||||
| Hashim MM, Iqbal MF, Xiaohong C, Mingsheng D (2011b). Impact of processing conditions on the milk clotting activity of crude protease extracted from Chinese ginger. In: International Conference on Food Engineering and Biotechnology. 9:327-331. | ||||
|
Hashim MM, Mingsheng D, Iqbal MF, Xiaohong C (2011a). Ginger rhizome as a potential source of milk coagulating cysteine protease. J. Phytochem. 72:458-464. Crossref |
||||
|
Huang XW, Chen LJ, Luo YB, Guo HY, Ren FZ (2011). Purification, characterization and milk coagulating properties of ginger proteases. J. Dairy Sci. 94:2259-2269. Crossref |
||||
|
Inayat S, Arain MA, Khaskheli M, Malik AH (2003). Study of the effect of processing on the chemical quality of soft unripened cheese made from camel milk. Pak. J. Nutr. 2:102-105. Crossref |
||||
|
Jacob M, Jaros D, Rohm H (2010). Recent advances in milk clotting enzymes. Int. J. Dairy Technol. 64:14-33. Crossref |
||||
| Kamoun M, Bergaouin R (1989). Un essai de production et de transformation de lait de dromadaire en tunisie. Rev. Elev. Med. Vet. Pays Trop. 42:113-115. | ||||
|
Kappeler SR, Van den Brink HJM, Rahbek Nielsen H, Farah Z, Puhan Z, Hansen EB, Johansen E (2006).Characterization of recombinant camel chymosin reveals superior properties for the coagulation of bovine and camel milk. Biochem. Biophys. Res. Commun. 342:647-654. Crossref |
||||
| Khan BB, Iqbal A (2001). Production and composition of camel milk: Review. Pak. J. Agric. Sci. 38:64-68. | ||||
| Khan H, Athar IH, Aslam M (2004). Evaluation of cheese prepared by processing camel milk. Pak. J. Zool. 36:323-326. | ||||
|
Mehaia MA (1993). Fresh soft white cheese (Domiati type) from camel milk: Composition, yield and sensory evaluation. J. Dairy Sci. 76: 2845-2855. Crossref |
||||
| Mehaia MA (2006). Manufacturing of fresh soft white cheese (Domaiti type) from dromedary milk using ultra-filtration process. J. Food Technol. 42:06-212 | ||||
Copyright © 2025 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0
