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 aims of this study were to evaluate effects of mesophilic starter cultures, camel milk powder (CMP) and microbial transglutaminase (MTGase) on the texture, viscosity, sensory and physicochemical properties of fermented ...