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...

Full description

Saved in:

Bibliographic Details
Published in:	Food chemistry Vol. 337; p. 127994
Main Authors:	Al-zoreky, Najeeb S., Almathen, Faisal S.
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 01.02.2021
Subjects:	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 Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Be the first to leave a comment!