CHEMICAL COMPOSITION AND RENNET COAGULATION PROPERTIES OF CAMEL MILK | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 30, Issue 5, May 2005, Page 2709-2715 PDF (765.55 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2005.237720 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| N. S. Abd Rabou; A. H. Zaghloul; Safinaz El-Shibiny | ||||
| Dairy Department, National Research Centre, Dokki, Egypt | ||||
| Abstract | ||||
| The chemical composition and factors affecting the rennet coagulation of camel’s milk were studied in comparison to cow’s and buffaloe’s milk. The total solids of camel milk was slightly higher while its fat and protein content were slightly less than that of cows’ milk. Camel’s milk had less casein and slightly higher whey proteins than cow’s milk. The increase in chymosim concentration, addition of increasing concentration of Ca++, decrease of pH and increase in temperature enhanced the coagulation of camel’s milk in a similar way to cow’s milk. However in all cases the rennet coagulation time ( RCT ) of camel’s milk was higher than that of cow’s and buffaloe’s milk. | ||||
| Keywords | ||||
| Rennet coagulation; Camel’s milk; Cow’s milk; Buffaloe’s milk; chemical composition | ||||
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