Adam Ahmat Moussa

Optimization of Traditional Cow's Milk Cheese Production Using a Combination of a Starter Culture and a Plant-based Coagulant (Solanum dubium)

Adam Ahmat Moussa, Ali Haroun Hissein, Boureima Kagambèga, Alhadj Markhous Nazal & Abdelsalam Tidjani · Asian Journal of Biotechnology and Bioresource Technology · 2026

Background: Traditional local cheese (Djibna baida) production relies on spontaneous milk acidification and plant-based coagulation. Aims: The study aims to optimise the traditional cheese-making process through the combined use of starter cultures isolated from local cheeses (Dj...