Production and utilization of camel coagulant agent (chymosin and pepsin)
2011
Sabit, N.S.
This research was conducted on the extraction of milk clotting agent from mucosa of Abomasums of adult camel, which was slaughtered daily for their meat and studied their effect on clotting of cow's and camel milk. Abomasums will be considered as cheapest source of milk clotting agent (pepsin). The mucosa was scraped manually and collected.Extracted prepared extraction solution in ration (1:2 wt/vol), then purified. The purified extract was tested to standardize the optimum conditions (temperature, PH-value, concentration enzyme and calcium chloride). It's found that the optimum for enzyme activation (1 m1/00 ml milk enzyme concentration) was at 5.5 PH¬value, 40 deg C for temperature and 0.02% for calcium chloride. These findings were adopted for manufacturing white soft cheeses from camel and cow's milks. The resultant cheeses were organoleptically evaluated. The cow's milk cheese received high points for overall acceptability than that from camel milk. However, both of the resultant cheeses were accepted by the panelists. The proximate analysis of the two cheeses show the same content for tJtal solids, fat, and protein, but there is slight variation in PH-value, acidity and ash content. The amino acid profile of camel and cow's milks cheeses showed similar quantitatively amount of the essential amino acids. From the above mention, this enzyme extract can be successfully used in cheese industry
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