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 & Ahmat Moussa Adam · 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...

Open access Research Article 10.9734/ajb2t/2026/v12i3320

Isolation, Characterization and Development of Starter Culture from Traditional Djibna baida Cheese

Adam Ahmat Moussa, Boureima Kagambèga, Abdoullahi Hissein Ousman, Moussa Idriss Mahamat, Al-Lamadine Mahamat, Ngandolo Bongo Nare Richard & Abdelsalam Tidjani · Current Journal of Applied Science and Technology · 2025

Aims: To characterize the technological capabilities of lactic acid bacteria isolated from traditional cheeses coagulated by Jibben with a view to optimizing their use as starters in the manufacture of local cheeses. Study Design:  Descriptive study based on analyses, property te...

Open access Research Article 10.9734/cjast/2025/v44i104619

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