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Some parameters to process camel milk into cheese

by Konuspayeva, Gaukhar, Camier, Bénédicte, Gaucheron, Frédéric, Faye, Bernard

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2

Manufacture and characterization of white cheese from camel milk / mineralisation and buffering capacity a comparaison with cow milk

by Camier, Bénédicte, Beaucher, Eric, Gaucheron, Frédéric, Konuspayeva, Gaukhar, Faye, Bernard

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3

New trials to make camel mozzarella

by Konuspayeva, Gaukhar, Shomamrey, M., Aleliwi, N., Camier, Bénédicte, Faye, Bernard

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4

Fabrication et caractérisation physico-chimique d'un fromage "blanc" fabriqué à partir de lait de chamelle - Une comparaison avec le lait de vache

by Camier, Bénédicte, Beaucher, Eric, Gaucheron, Frédéric, Gassi, J.Y., Konuspayeva, Gaukhar, Faye, Bernard

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5

Physico-chemical characteristics of fresh and corresponding pasteurized camel milks from intensive dairy farm in Saudi Arabia : 479

by Beaucher, Eric, Nogueira, N., Camier, Bénédicte, Jardin, J., Briard-Bion, V., Musaad, Abdelgader, Konuspayeva, Gaukhar, Faye, Bernard, Gaucheron, Frédéric

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6

Manufacture of dry- and brine-salted soft camel cheeses for the camel dairy industry

by Konuspayeva, Gaukhar, Camier, Bénédicte, Aleilawi, Nasser, Al-Shumeimyri, Mohamed, Al-Hammad, Kh., Algruin, Kh., Alshammari, Fahad, Beaucher, Eric, Faye, Bernard

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