dc.contributor.author | Wango, J | |
dc.contributor.author | Farah, Z | |
dc.contributor.author | Puhan, Z | |
dc.date.accessioned | 2013-04-26T08:57:39Z | |
dc.date.available | 2013-04-26T08:57:39Z | |
dc.date.issued | 1993 | |
dc.identifier.citation | Milchwissenschaft 48 (6) 1993 | en |
dc.identifier.uri | http://www.camelgate.com/pdf/milchwissenschaft_48_1993_322.pdf | |
dc.identifier.uri | http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/16978 | |
dc.description | Journal article | en |
dc.description.abstract | Camel milk requires more calf rennet than cow milk
to coagulate and the relative amount of rennet needed
varies widely (2, 8, 14, 16). Extracts of adult camel
abomasa have been used to coagulate cow milk with
success (5, 6, 7). However, these enzymes have not
been tried on camel milk. Rennet extracts from lamb
and cow calves were found to be more effective with
the milk of the respective species (12), while pig
chymosin and pepsin respectively, were found to have
a higher milk clotting activity in pig milk than in cow
milk (9). Accordingly, it would not be surprising if camel
rennet is more effective on camel milk than calf rennet.
This work was therefore aimed at extracting camel
rennet and testing its ability to coagulate camel and
cow milk compared to calf rennet extract, chymosin
and pepsin. | en |
dc.language.iso | en | en |
dc.subject | Extraction | en |
dc.subject | Camel rennet | en |
dc.subject | Calf rennet extract | en |
dc.title | Extraction of camel rennet and its comparison with calf rennet extract | en |
dc.type | Article | en |
local.publisher | Department of Food Science, Nutrition and Technology, University of Nairobi | en |