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.
Abd Rabou, N., Zaghloul, A., & El-Shibiny, S. (2005). CHEMICAL COMPOSITION AND RENNET COAGULATION PROPERTIES OF CAMEL MILK. Journal of Food and Dairy Sciences, 30(5), 2709-2715. doi: 10.21608/jfds.2005.237720
MLA
N. S. Abd Rabou; A. H. Zaghloul; Safinaz El-Shibiny. "CHEMICAL COMPOSITION AND RENNET COAGULATION PROPERTIES OF CAMEL MILK", Journal of Food and Dairy Sciences, 30, 5, 2005, 2709-2715. doi: 10.21608/jfds.2005.237720
HARVARD
Abd Rabou, N., Zaghloul, A., El-Shibiny, S. (2005). 'CHEMICAL COMPOSITION AND RENNET COAGULATION PROPERTIES OF CAMEL MILK', Journal of Food and Dairy Sciences, 30(5), pp. 2709-2715. doi: 10.21608/jfds.2005.237720
VANCOUVER
Abd Rabou, N., Zaghloul, A., El-Shibiny, S. CHEMICAL COMPOSITION AND RENNET COAGULATION PROPERTIES OF CAMEL MILK. Journal of Food and Dairy Sciences, 2005; 30(5): 2709-2715. doi: 10.21608/jfds.2005.237720
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