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Guinee, T.P. and Fox, P.F. (2004) Salt in Cheese: Physical, Chemical and Biological Aspects. In: Fox, P.F., McSweeney, P.L.H., Cogan, T.M. and Guinee, T.P., Eds., Cheese: Chemistry, Physics and Microbiology, 3rd Edition, Vol. 1, Elsevier Academic Press, London, 207-261. https://doi.org/10.1016/S1874-558X(04)80069-1

has been cited by the following article:

• TITLE: Current Status of Camel Dairy Processing and Technologies: A Review

  AUTHORS: Alemnesh Yirda, Mitiku Eshetu, Kibebew Babege

  KEYWORDS: Camel Milk, Dairy Products, Dairy Technology

  JOURNAL NAME: Open Journal of Animal Sciences, Vol.10 No.3, June 11, 2020

  ABSTRACT: Camel milk is unique because it is not easily processed into different dairy products that are common for cow milk. It lacks β-lactoglobulin and has low κ-casein that hinders processing of camel milk into different dairy products. Hence it needs different processing methods and technologies. To this effect attempts were made to manufacture dairy products such as feta cheese, soft brined cheese, and fermented milk from camel milk that had been produced at laboratory level. Camel milk powder has also been manufactures and marketed in Middle East and beyond. Currently there are remarkable progresses in camel dairy technologies that paved the way for production of different camel dairy products at small, medium and large scale. A number of experiments were conducted on camel milk processing technologies from preservation of camel milk using lactoperoxidase system activation using hydrogen peroxide (H2O2) and thiocyanate as well as by H2O2 producing lactic acid bacteria (LAB) to metagenomic characterization of LAB isolated from spontaneously fermented camel milk. Therefore, this review paper is going to present current status of camel dairy technologies in Ethiopia.