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Optimization of Camel Milk Cheese Processing Using Protease from Latex (Ficus carica) | Chapter 3 | Research Aspects in Agriculture and Veterinary Science Vol. 5

Editor NetKumar
February 23, 2022
No Comments on Optimization of Camel Milk Cheese Processing Using Protease from Latex (Ficus carica) | Chapter 3 | Research Aspects in Agriculture and Veterinary Science Vol. 5

The goal of this work was to look for new plant peptidases with milk-clotting activity in camel milk in latex fractions from Ficus carica, which might be used as rennet replacements. Fast Protein Liquid Chromatography was used to fractionate latex

Editor NetKumar
August 7, 2021
No Comments on Improvement of Camel Milk Coagulation: Usefulness of an Enzymatic Extract from the Kaolin Layer of Chicken Gizzard

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

Optimization of Camel Milk Cheese Processing Using Protease from Latex (Ficus carica) | Chapter 3 | Research Aspects in Agriculture and Veterinary Science Vol. 5

Improvement of Camel Milk Coagulation: Usefulness of an Enzymatic Extract from the Kaolin Layer of Chicken Gizzard

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