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 Printable version |
Improving the coagulability of camel’s milk’s by using gastric enzyme coagulation extracts (Camelus dromedarius) |
Cahiers Agricultures. Volume 14, Number 5, 473-8, Septembre - Octobre 2005, Étude originale
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 Résumé
Article gratuit
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Author(s) : Oumelkheir Siboukeur, Abderahmane Mati, Brahim Hessas |
Summary : Transformation of camel’s milk into cheese presents difficulties related to this milk’s low levels of Kappa casein and very limited ability to acidify or enzymatically coagulate. One technological adaptation proposed by the authors involves the use of camel gastric enzyme extracts rather than bovine rennet. In this work, we studied the activity of gastric enzymes extracted from the abomasum of young and old camels, widely raised in the region of Ouargla in southeastern Algeria, for remedying the slowness of camel milk coagulation. The results show that the coagulatory and proteolytic activities of these enzymatic extracts are influenced by the age of the animal they come from and that replacing commercial rennet by enzyme extracts from the abomasum of old camels improves the flocculation time of camel’s milk. Moreover, adjusting the milk’s temperature to 42°C and its pH to 6.3 optimize this time. |
Keywords : livestock farming, agro-food technologies, processing, marketing |
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