This study used an enzymatic extract from the Kaolin Layer (EKL) of chicken gizzards as a substitute for commercial rennet to increase the coagulation abilities of camel milk. Dry Kaolin layer powder was dissolved in a combination of Nacl and CaCO3 to make the crude extract. The crude extract’s milk clotting activity (MCA) was measured using the Berridge method. The following were the EKL optimum coagulation conditions: pH = 5, temperature = 45°C, CaCl2 concentration = 0.09M. Furthermore, the enzymatic extract demonstrated significant coagulant potential, particularly for camel milk: UP = 0.630 0.04 against 0.672 0.05 for bovine milk. EKL can be used as a coagulant agent in both camel and cow milk cheese making.

Author (s) Details

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.

View Book :- https://stm.bookpi.org/RAAVS-V1/article/view/2415