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Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora
(2012-07)
The microflora of 59 East African camel milk samples of unfermented raw milk supply chains and spontaneously fermented milk (suusac) was analyzed to describe the diversity of predominant lactic acid bacteria (LAB), identify ...
The Prevalence of Brucella spp. in camel milk marketed from North Eastern Province, Kenya
(2012)
The camel is the dominant livestock in North Eastern province where it provides sustenance to many people
especially during the frequent dry periods when other animals die or are unthrifty. Garissa and Wajir districts in ...
Detection, isolation and molecular characterisation of shigatoxigenic O157 and non-O157 Escherichia coli in raw and fermented camel milk.
(2012-08)
Prevalence and distribution of Escherichia coli O157 and non-O157 Shiga toxin-producing Escherichia coli (STEC) in samples collected along raw and fermented camel milk marketing chain was assessed. A combination of culture ...
Survey of postharvest handling, preservation and processing practices along the camel milk chain in Isiolo district,Kenya
(2012)
Despite the important contribution of camel milk to food security for pastoralists in
Kenya, little is known about the postharvest handling, preservation and processing
practices. In this study, existing postharvest ...