Improvement of Camel Milk Coagulation: Usefulness of an Enzymatic Extract from the Kaolin Layer of Chicken Gizzard

Authors

  • Amel Sboui Livestock and Wildlife Laboratory, Arid Land Institute, Medenine 4119, Tunisia.
  • Imen Fguiri Livestock and Wildlife Laboratory, Arid Land Institute, Medenine 4119, Tunisia.
  • Mohamed Dbara Livestock and Wildlife Laboratory, Arid Land Institute, Medenine 4119, Tunisia.
  • Mohamed Hammadi Livestock and Wildlife Laboratory, Arid Land Institute, Medenine 4119, Tunisia.
  • Touhami Khorchani Livestock and Wildlife Laboratory, Arid Land Institute, Medenine 4119, Tunisia.

DOI:

https://doi.org/10.9734/bpi/raavs/v1/9387D

Keywords:

Camel milk, coagulation, Kaolin layer, enzymatic extract

Abstract

This research was conducted aiming to improve the coagulation abilities of camel milk using an enzymatic extract from the Kaolin Layer (EKL) of chicken gizzards as a substitute to commercial rennet. The crude extract was prepared by dissolving dry Kaolin layer powder on a mixture of Nacl/CaCO3. The milk clotting activity (MCA) of the crude extract was determined basing to Berridge method. The EKL optimum coagulation conditions were as follows: pH=5, temperature=45°C; and a concentration of CaCl2: 0.09M.  In addition, the enzymatic extract showed an important coagulant power mainly for camel milk: UP = 0.630 ± 0.04 against a coagulation frequency of 0.672 ± 0.05 for bovine milk. EKL can be used as a coagulant agent in cheese production for both camel and cow milk.

Published

2021-07-15

How to Cite

Amel Sboui, Imen Fguiri, Mohamed Dbara, Mohamed Hammadi, & Touhami Khorchani. (2021). Improvement of Camel Milk Coagulation: Usefulness of an Enzymatic Extract from the Kaolin Layer of Chicken Gizzard. Research Aspects in Agriculture and Veterinary Science Vol. 1, 1–10. https://doi.org/10.9734/bpi/raavs/v1/9387D

Issue

Research Aspects in Agriculture and Veterinary Science Vol. 1

Section

Chapters