A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2021; you can also visit the original URL.
The file type is
amel rennet was extracted from camel calf stomachs by the method used for bovine rennet. Coagulation of camel milk for the production of cheese has been proved to be difficult by the use of the available commercial rennet. Therefore that study was focused on the use of crude gastric enzymes extracted from different parts stomach at different ages (1, 3 and 5 years old). The non-purified gastric enzymes extracts from camels (GEC) different parts of stomach and at different ages weredoi:10.21608/ejar.2017.150279 fatcat:fnosc34oanbbhfdon3snbu3fq4