The authors would like to thank Tsabong Ecotourism Camel Park in Botswana for providing camel milk samples. We would also like to extend our appreciation to the Botswana University of Agriculture and Natural Resources (BUAN) for the logistical support provided.
Author contributions
ES: Conceptualization, Funding acquisition, Project administration, Methodology, Investigation, Visualization, Writing—original draft, Writing—review & editing. KTN: Methodology, Investigation, Writing—review & editing. WSB, RIKL, and GDH: Investigation, Writing—review & editing. ORM and AA: Project administration, Writing—review & editing. MM, BM, and NT: Investigation. DT: Project administration. GB, KRK, BSM, and WM: Writing—review & editing. KS: Formal analysis. All authors read and approved the submitted version.
Conflicts of interest
The authors declare that there are no conflicts of interest.
Ethical approval
This research was approved by the Research, Technology Development and Transfer Committee (RTDTC) of the Botswana University of Agriculture and Natural Resources (Reference number BUAN 7/15/1).
Consent to participate
Written informed consent to participate in the study was obtained from all panelists who participated in the sensory evaluation of the cheese samples. Participants were fully informed about the study’s purpose, the nature of the cheese, any potential risks, and the evaluation process.
Consent to publication
Not applicable.
Availability of data and materials
The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.
Funding
This study was supported by a research fund (Camel Research RPC–49) obtained from the Botswana University of Agriculture and Natural Resources (BUAN), which is managed by the Research, Technology Development and Transfer Committee (RTDTC). The funder had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
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