SIMON TESSEMA; Dr. Takele Wolkaro (PhD); Prof. Mitiku Eshetu (Professor)(Haramaya University, 2023-06)
This study was conducted to evaluate dairy husbandry practices and microbial quality of
raw and pasteurized cow milk samples in Wolaita Sodo town. A total of 156 milk
producers which had at least one lactating cow were ...
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 ...
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 ...
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 ...
This dissertation work was aimed to investigate the biochemical and functional properties of soft
brined cheese made from camel milk and it is composed of four different papers. The papers are
a review article on camel ...
The study was conducted to evaluate and characterize cultured Dhanaan (camel milk fermented using commercial starter cultures) with the following objectives; evaluation of the microbial safety of traditionally fermented ...
The current study was conducted at Haramaya University Dairy laboratory with the main
objective of investigating how heat treatment affects whey proteins and rennetability
property of camel milk for cheese making. ...