Factors influencing the gelation and rennetability of camel milk using camel chymosin |
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| Affiliation: | 1. University of Copenhagen, Department of Food Science, Rolighedsvej 30, 1958 Frederiksberg C, Denmark;2. Haramaya University, School of Animal and Range Sciences, P.O.Box: 138, Dire Dawa, Ethiopia;3. Technical University of Denmark, National Food Institute, 2860, Søborg, Denmark;4. Botswana University of Agriculture and Natural Resources, Department of Food Science and Technology, Private Bag 0027, Gaborone, Botswana;1. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark;2. Chr. Hansen A/S, 2970 Hørsholm, Denmark;1. Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141 004, Punjab, India;2. ICAR—National Research Centre on Camel, P.B. No. 07, Bikaner, Rajasthan, India;1. Department of Food Technology, Engineering and Nutrition, Lund University, Kemicentrum, P.O. Box 124, SE-221 00 Lund, Sweden;2. Centre of Quantitative Genetics and Genomics, Department of Molecular Biology and Genetics, Aarhus University, Blichers Allé 20, P.O. Box 50, 8830 Tjele, Denmark;3. LRF Dairy Sweden, Ideon Science Park, SE-223 70 Lund, Sweden;4. VikingGenetics, P.O. Box 64, SE-532 21 Skara, Sweden;5. Department of Food Science, BioCenter, Swedish University of Agricultural Sciences, Box 7051, SE-750 07 Uppsala, Sweden;1. Department of Pediatric Infection Disease, Tehran University of Medical Sciences, Tehran, Iran;2. Health Management Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran;3. Department of Pediatric Nephrology, Bahrami Children Hospital, Tehran University of Medical Sciences, Tehran, Iran;1. Food Science Department, College of Food and Agriculture, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates;2. Department of Physics, College of Science, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates |
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| Abstract: | The effects of temperature, pH, concentration of camel chymosin and addition of CaCl2 on the hydrolysis of κ-casein (κ−CN) and the coagulation kinetics of camel milk were investigated. The rate of κ−CN hydrolysis was higher at 40 °C than at 30 °C and with increasing addition of chymosin and decreasing pH. For all samples gelation was initiated at levels of camel milk κ−CN hydrolysis >95%. The gelation time (Tg) of camel milk was significantly reduced (from 717 to 526 s) at 30 °C when the concentration of chymosin was increased, but was independent of chymosin concentration at 40 °C. Reducing pH also reduced Tg. The gel firmness increased at 40 °C (58 Pa) compared with 30 °C (44 Pa) and effect of CaCl2 addition on the gelation properties of camel milk was found to be dependent on pH; a significant improvement was only found at pH 6.3. |
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