Socio-economic and Technological Characterization of Traditional Cheeses Produced in Chad
Adam Ahmat Moussa, Abdoullahi Hissein Ousman, Moussa IdrisseMahamat, Ali Haroun, Al-Lamadine Mahamat, Mahamat Bechir & Abdelsalam Tidjani · Asian Journal of Food Research and Nutrition · 2024
In Chad, the fruits of the Solanum dubium plant, "Jibbên" in local Arabic, are used to coagulate milk and make a traditional cheese. This cheese, which represents a technical, economic, and cultural heritage, is poorly understood. This study aims to characterize the socio-economi...
Open access
Research Article
10.9734/ajfrn/2024/v3i4211