Camel Milk Curd Properties: Application of a Kiwi Juice as a Coagulant

Abstract

Background: 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 results concerning the characterization of the enzymatic extract showed an extraction yield as 63.97%±5.22. The optimum coagulation conditions were: pH=6.6, temperature= 40C and a volume of used enzymatic extract as 1.5 ml. A fresh cheese was made from camel milk with a particular nutritional quality and consistency. The kiwi proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.