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Archive for | Camel Milk

Open Access Research Paper

Development and Evaluation of Camel Milk Cheese

By: Muhammad Sufyan, Hafiza Saima, Muhammad Abdul Rahim, Waseem Khalid, Muhammad Mudassar Bashir, Saira Safdar, Asif Ali, Ali Ikram, Aqsa Bashir, Marryam Ahmad

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Int. J. Biosci.17(3), 114-123, September 2020.

DOI: http://dx.doi.org/10.12692/ijb/17.3.114-123

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Open Access Research Paper

Nutritional Composition and Medicinal Properties of Camel Milk, and Cheese Processing

By: Muhammad Abdul Rahim, Waseem Khalid, Muhammad Modassar Ali Nawaz Ranjha, Saadia Ambreen, Chasheen Fizza, Anam Tariq, Mohsin Ali, Ali Hasan, Arooj Rauf, Afifa Aziz

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Int. J. Biosci.17(4), 83-98, October 2020.

DOI: http://dx.doi.org/10.12692/ijb/17.4.83-98

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Open Access Research Paper

In vitro antioxidant and anti-inflammatory activities of whey proteins extracted from fermented camel milk

By: Saïd Mosbah, Mohamed Harrat, Safia Mekkaoui, Zakaria Boual, Mohamed Yousfi, Saliha Boudjenah-Haroun

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Int. J. Biosci.19(4), 84-94, October 2021.

DOI: http://dx.doi.org/10.12692/ijb/19.4.84-94

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Open Access Research Paper

Impact of camel breeding system on the composition and cheese-making ability of the produced milk

By: Safia Mekkaoui, Imène Felfoul, Saïd Mosbah, Zineb Djelfaoui, Abdelkader Adamou, Saliha Boudjenah-Haroun

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Int. J. Biosci.20(2), 199-209, February 2022.

DOI: http://dx.doi.org/10.12692/ijb/20.2.199-209

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Open Access Research Paper

Physicochemical and microbiological study of fresh cream and fermented butter (Smen) made from camel milk

By: Saïd Mosbah, Ghania Annou, M’hamed Bouricha, Safia Mekkaoui, Boudjenah-Haroun Saliha

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Int. J. Biosci.20(3), 52-59, March 2022.

DOI: http://dx.doi.org/10.12692/ijb/20.3.52-59

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