Effect of using camel milk on quality characteristics, free amino acid content and biogenic amine formation in Domiati cheese

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1. 1Influence of thermophilic and mesophilic cultures blended with buffalo milk on camel milk cheese quality and proteolysis2024 · 5 citations
2. 2Comparative analysis of camel and bovine milk cheeses based on physicochemical properties, fatty acid composition, volatile profile and chemometric evaluations2026
3. 3Improving the quality properties of Camembert-type soft cheese produced from camel–goat milk blends using camel rennet2025
4. 4Feta-type cheese developed from camel (Camelus dromedarius) milk: physicochemical properties and sensory acceptability2026
5. 5The effect of starter cultures on peptide profiles identified in camel milk cheese2025 · 20 citations