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Camel Milk Curd Properties: Application of a Kiwi Juice as a Coagulant
Asian Journal of Dairy and Food Research
The transformation of camel milk into cheese is an operation considered very delicate because of several difficulties encountered in achieving coagulation. The present study aims to improve coagulation abilities of camel milk using enzyme extracts from kiwi juice. Methods: The optimum characteristics of extract were determined (pH, temperature and CaCl2 concentration), a fresh cheese was manufactured and the physicochemical and organoleptic qualities were determined. Result: Our resultsdoi:10.18805/ajdfr.drf-275 fatcat:pzzx4bt6n5hsrcnmgnlnwaiy7m