Camel Milk
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Publisher
Elsevier
Reference48 articles.
1. Bacteriological quality of raw camel milk along the market value chain in Fafen zone, Ethiopian Somali regional state;Abera;BMC Res. Notes,2016
2. Growth inhibition of foodborne pathogens in camel milk: Staphylococcus aureus, listeria monocytogenes, salmonella spp. and E. coli o157:H7;Abusheliabi;Czech J. Food Sci.,2017
3. Zero prevalence of diabetes in camel milk consuming Raica community of north-west Rajasthan, India;Agrawal;Diabetes Res. Clin. Pract.,2007
4. Heat stability of camel milk proteins after sterilisation process;Alhaj;J. Camel Pract. Res.,2011
5. In-vitro investigation into probiotic characterisation of Streptococcus and Enterococcus isolated from camel milk;Ayyash;LWT - Food Sci. Technol.,2018
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1. Impact of non-bovine milks and milk products on human gut microbiota: A perspective towards sustainable healthy food production;Trends in Food Science & Technology;2024-09
2. Effects of ultrafiltration followed by heat or high-pressure treatment on camel and bovine yogurts;NFS Journal;2024-06
3. Microbial Evolution in Artisanal Pecorino-like Cheeses Produced from Two Farms Managing Two Different Breeds of Sheep (Comisana and Lacaune);Foods;2024-05-31
4. Development of camel milk cheese technology and research of qualitative characteristics;Bulletin of Shakarim University. Technical Sciences;2023-12-28
5. Camel (Camelus dromedarius) raw milk’s hypotensive roles within chemical induced hypertension model in rats;Mediterranean Journal of Nutrition and Metabolism;2023-07-12
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