Cheese Making Innovation: Technological Manipulation for Making Soft Cheese from Camel Milk - Softcover

Alemu, Yonas Hailu

Softcover

ISBN 10: 3659630225 ISBN 13: 9783659630224

Publisher: LAP LAMBERT Academic Publishing, 2014

Synopsis

This book focuses on the technological aspects of manufacturing soft cheese from camel milk using milk coagulating enzyme of various sources. The possibility of cheese making from camel milk is reported as a difficult, tedious and less profitable effort. However, the use of genetically engineered enzyme from camel calf provided a new era for cheese making from camel milk resulting in an acceptable and relatively good quality cheese. This book presents results of using locally available plant coagulants particularly crude extract from Ginger Rhizome (Zingiber Officinale) as a potential substitute coagulant for camel milk cheese-making. Therefore; this book has a multidimensional importance for different users including graduate and post-graduate students, researchers, and scholars. It should also be helpful to dairy industries of different scale, and other concerned public and development partners.

About this title

About the Author

Yonas Hailu obtained B.Sc. in Animal Sciences in 2008 and M.Sc. in Dairy Sciences in 2012 both from Haramaya University, Ethiopia. He has authored two articles in peer reviewed journals as principal author and three papers in press. Yonas is serving as an academic staff at different ranks at the same University. Currently he is pursuing his PhD

Edition details

• Publisher: LAP LAMBERT Academic Publishing
• Publication date: 2014
• Language: English
• ISBN 10: 3659630225
• ISBN 13: 9783659630224
• Binding: Paperback
• Number of pages: 96