African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant

Yonas Hailu
  • Yonas Hailu
  • School of Animal and Range Sciences, Haramaya University, P.O. Box: 138, Haramaya, Ethiopia.
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Eyassu Seifu*
  • Eyassu Seifu*
  • Department of Food Science and Technology, Botswana College of Agriculture, Private Bag 0027, Gaborone, Botswana.
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Zelalem Yilma
  • Zelalem Yilma
  • Netherlands Development Organization (SNV), EDGET/EADD-ET Project, Country Project Mobilization Coordinator, Churchill Road, Tracon Building, 6th Floor, P.O. Box P.O. Box 40675, Addis Ababa, Ethiopia.
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  •  Received: 21 October 2013
  •  Accepted: 30 January 2014
  •  Published: 28 February 2014

CrossRef Citations (23)

See more citations on Google Scholar
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Handbook of Research on Health and Environmental Benefits of Camel Products
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African Fermented Food Products- New Trends
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Current Issues and Advances in the Dairy Industry
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This article is published under the terms of the Creative Commons Attribution License 4.0

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