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Comparison of the acidification activities of commercial starter cultures in camel and bovine milk

Tesfemariam Berhe, Richard Ipsen, Eyassu Seifu, Mohammed Yusuf Kurtu, Mitiku Eshetu, Egon Bech Hansen

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Key concepts: Camel milk, Starter, Bovine milk, Food science, Casein, Hydrolysate, Chemistry, Biology

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