Coagulation of camel milk for the production of cheese has been proved to be difficult by the
use of the available commercial rennets, chymosin and pepsin. Therefore this study focused …

An ochratoxin free extracellular acid protease was produced by solid state cultivation of
Aspergillus niger FFB1. The purified enzyme (48.7 kDa) showed an optimal milk clotting …

The difficulties in camel milk coagulation due to low concentration in κ-casein was the main
obstacle for its processing into cheese. Thus, for 80 years, camel scientists concentrated …

This study focused on the analysis of twenty-four samples of camel raw milk commercialized
at the market of Bechar city. Sample analysis of raw milk was performed by measuring of …

To solve the difficulty of coagulation of camel milk, three animal coagulating enzymes:
Camel rennet, goat rennet, and chicken pepsin were used. The study was focused on the …

Background: Animal feed, environmental conditions and the lactation period are the main
factors affecting the composition of camel milk. Methods: In this study, samples from eight (8) …

The aim of this research is to diversify and improve the processing of camel milk. The
response surface methodology was used to optimise the coagulation parameters (pH (X1) …

Dans la présente étude, nous avons réalisé une extraction des enzymes coagulants (ECD)
à partir de caillettes entières de dromadaires adultes (entre 8 et 9 ans) et étudié l'effet de …

Résumé Les travaux de recherches récemment publiés ont montré que les enzymes
coagulantes extraites de dromadaire étaient efficaces pour la coagulation du lait de …

La présente étude a pour objectif de comparer la composition protéique du lait bovin et
camelin et d'évaluer leurs capacités antioxydantes avant et après hydrolyse enzymatique …