Physicochemical characteristics and renneting properties of camels’ milk: A comparison with goats’, ewes’ and cows’ milks

Abstract

A great variability in physicochemical and microscopic characteristics of individual milk has been observed leading to the presence of differences in kinetics of the renneting reaction and in drainage ability. Furthermore, this study shows that casein concentration, total calcium content and mean diameter of casein micelles are the principal variables explaining the major part of the variation in the renneting properties. Finally, several relationships between coagulation characteristics, drainage ability and some compositional parameters of these kinds of milk were highlighted.

Determination of Major and Minor Elements in Maltese Sheep, Goat and Cow Milk Using Microwave Plasma-Atomic Emission Spectrophotometry

“…It is worth noting that the sheep Ca content is higher than the cow and goat Ca contents. This was observed in other studies namely by Bornaz et al (2009) with concentrations of 2155, 1245 and 1205 mg/L, respectively. As with other studies, the current Ca content of milk for the three species was relatively lower.…”

Suitability of camel milk for making yogurt

“…The mean values of CAM components (Table 1) were in agreement with reported values (8) for CAM from Saudi Arabia. The chemical composition of CAM has been reported in different countries where the total solid and protein contents ranged from 8.6 to 13.8 and 2.4 to 5.3%, respectively, in CAM samples from different arid and semi-arid regions worldwide (7,8,21).…”

“…Naturally occurring antimicrobial lactoferrins in CAM retard microbial starter activities, thus hindering curd formation (7,8). However, heating CAM at 100 o C for 30 min prior to fermentation did not result in a satisfactory yogurt texture, indicating that the natural antimicrobials in CAM had no effect on yogurt firmness (3,4).…”

“…It has been reported that CAM is only suitable for drinking (7,8). Naturally occurring antimicrobial lactoferrins in CAM retard microbial starter activities, thus hindering curd formation (7,8).…”

Molecular characterization of crude enzymatic extract from Algerian camel abomasum (Camelus dromedarius)

“…The action of rennet on camel milk leads to coagulation in the form of flocks with no firm coagulum (Farah and Bachmann, 1987;Bornaz et al, 2009). This behavior is mainly attributed to the low content in kappa casein (3.5% in camel milk versus 13% in bovine milk) (Mehaia et al, 1995;Kappeler et al, 1998;Chaoui-Kherouatou and Attia, 2008) and the larger size of casein micelles (camel milk up to 600 nm versus 160 nm in bovine milk) (Farah and Ruegg, 1989;Farah, 1993).…”