• Publications
  • Influence
Composition and characteristics of camel milk.
  • Z. Farah
  • Chemistry, Medicine
  • The Journal of dairy research
  • 1 November 1993
Present distribution and milk production. Main components (proteins, casein fractions, size distribution of casein, whey protein fractions, lipids, fatty acids, phospholipids, physical state andExpand
  • 204
  • 38
  • PDF
Camel dairy in Somalia: Limiting factors and development potential
Abstract Camels milk has played an important role in the nutrition of the population in arid zones of East African countries. Traditionally the most common forms of consumption are either fresh orExpand
  • 100
  • 19
Sequence analysis of Camelus dromedarius milk caseins.
Alpha s1-, alpha s2-, beta- and kappa-caseins from Somali camels (Camelus dromedarius) were purified by acid precipitation at pH 4.4, crudely separated into an alpha-CN and a beta-CN fraction andExpand
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  • 18
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Characterization of recombinant camel chymosin reveals superior properties for the coagulation of bovine and camel milk.
Enzymatic milk coagulation for cheese manufacturing involves the cleavage of the scissile bond in kappa-casein by an aspartic acid protease. Bovine chymosin is the preferred enzyme, combining aExpand
  • 123
  • 15
Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation.
Attiéké is a fermented cassava product consumed mainly in Cote d'Ivoire. The aim of this study was to characterise the attiéké fermentation by examining products from 15 small-scale production sitesExpand
  • 109
  • 15
5'-flanking regions of camel milk genes are highly similar to homologue regions of other species and can be divided into two distinct groups.
The concentrations of individual casein and whey proteins in camel milk differ markedly to respective protein concentrations in bovine milk. The ratio of beta-casein to kappa-casein is considerablyExpand
  • 74
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Microbiological quality of cows' milk taken at different intervals from the udder to the selling point in Bamako (Mali)
Abstract The microbiological quality of raw cows’ milk, taken at different intervals from the udder to the selling point in Bamako was studied. Prior to taking the milk samples, each container andExpand
  • 120
  • 11
Microflora of traditional starter made from cassava for “attiéké” production in Dabou (Côte d’Ivoire)
Abstract Attieke is a food made from cassava in Cote d’Ivoire by fermentation. The process uses a traditional starter. Studies on 81 starter samples from 3 villages showed that the dominantExpand
  • 68
  • 9
An introduction to the camel
Present distribution and economic potential According to FAO statistics there are about 19 million camels in the world, of which 15 million are found in Africa and 4 million in Asia. Of thisExpand
  • 28
  • 9
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Camel Milk: Properties and Products
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