African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 984

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

How to cite this article

APA /
Hailu, Y., Seifu, E., & Yilma, Z. (2014). Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant. African Journal of Food Science, 8(2), 87-91.
Chicago /
Yonas Hailu, Eyassu Seifu and Zelalem Yilma. "Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant." African Journal of Food Science 8, no. 2 (2014): 87-91.
MLA /
Yonas Hailu, Eyassu Seifu and Zelalem Yilma. "Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant." African Journal of Food Science 8.2 (2014): 87-91.
DOI /
https://doi.org/10.5897/AJFS2013.1102
URL /
https://academicjournals.org/journal/AJFS/article-abstract/902CF3243140

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This article is published under the terms of the Creative Commons Attribution License 4.0

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