Using recombinant camel chymosin to make white soft cheese from camel milk

•Camel milk (CAM) is a complete food.•Rennet enzymes could not coagulate CAM.•Recombinant camel chymosin coagulated CAM.•CAM soft cheeses are added-value products from milk surplus.•Drained whey is rich in nutrients and functional constituents.•Soft cheese and whey of CAM would contribute to food se...

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Veröffentlicht in:	Food chemistry Jg. 337; S. 127994
Hauptverfasser:	Al-zoreky, Najeeb S., Almathen, Faisal S.
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	England Elsevier Ltd 01.02.2021
Schlagworte:	Animals Camel milk camels Camelus - metabolism cattle Cheese cheese whey chymosin Chymosin - chemistry food chemistry Food Handling Milk - chemistry Milk Proteins - analysis pasteurization Recombinant camel chymosin Recombinant Proteins - chemistry rennet Soft cheese soft cheeses Whey Whey - chemistry Whey Proteins - analysis Camel milk Recombinant camel chymosin Whey Soft cheese
ISSN:	0308-8146, 1873-7072, 1873-7072
Online-Zugang:	Volltext
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