John Wangoh

The complex microbiota of raw milk

Antioxidant therapy for treatment of inflammatory bowel disease: Does it work?

The sustainability challenge to the dairy sector – The growing importance of non-cattle milk production worldwide

A survey on chemical and microbiological composition of kurut, naturally fermented yak milk from Qinghai in China

Genome Sequence of Lactococcus raffinolactis Strain 4877, Isolated from Natural Dairy Starter Culture

The effect of concentration of chymosin on the yield and sensory properties of camel cheese and on its microbiological quality

Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora

Compositional, technological and nutritional aspects of dromedary camel milk

Extraction of camel rennet and its comparison with calf rennet extract

Enumeration and identification of microflora in suusac, a Kenyan traditional fermented camel milk product