Some parameters to process camel milk into cheese

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

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

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

Micelas de caseína: dos monômeros à estrutura supramolecular

by Silva,Naaman Nogueira, Casanova,Federico, Pinto,Michele da Silva, Carvalho,Antônio Fernandes de, Gaucheron,Frédéric
Published 2019

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