Feta-type cheese developed from camel (Camelus dromedarius) milk: physicochemical properties and sensory acceptability

Aim: The study aimed to develop feta-type cheese from camel milk and evaluate its physicochemical properties and sensory acceptability. Methods: Milk samples were obtained from dromedary camels (Camelus dromedarius) kept at the Tsabong Ecotourism Camel Park in Botswana. Feta-type cheese was develope...

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Bibliografiska uppgifter

Huvudupphov:	Eyassu Seifu, Katso T. Ntshambiwa, Wame S. Boitumelo, Othusitse R. Madibela, Ayana Angassa, Moenyane Molapisi, Rosemary I. Kobue-Lekalake, Gulelat D. Haki, Boitumelo Mokobi, Demel Teketay, Geremew Bultosa, Keneilwe R. Kgosikoma, Nelson Tselaesele, Bonno Sekwati-Monang, Witness Mojeremane, Keoikantse Sianga
Materialtyp:	Artigo
Språk:	Inglês
Utgiven:	Open Exploration Publishing Inc. 2026-04-01
Serie:	Exploration of Foods and Foodomics
Ämnen:	camel milk consumer acceptability feta-type cheese physicochemical properties
Länkar:	https://www.explorationpub.com/uploads/Article/A1010135/1010135.pdf
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