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USING OF RECOMBINANT CAMEL CHYMOSIN IN PRODUCING SOFT CHEESE FROM CAMEL MILK | ||
| Euphrates Journal of Agriculture Science | ||
| Article 1, Volume 5, Issue 2, 2013, Pages 176-183 | ||
| Abstract | ||
| ABSTRACT This study included producing soft cheese from camel milk by using recombinant camel chymosin and study some of properties. The results showed that cheese production be possible in some season of the year and the difficulty of production in other seasons of the year , therefore the mineral content were studied during those seasons, it was observed that the mineral was differed from one season between to another. The obtained cheese showed acceptable microbial and sensory properties until the 7th day of storage at 7 ˚ C and low yield which was 9.8%, as well as the high ratio of soluble nitrogen to total nitrogen . and electrophoresis pattern of cheese protein on gel acryl amide showed many small and large molecular weight bands that may have a role in camel milk therapeutic characteristics. The result of rheological studies showed that the obtained cured was weak and fragile. | ||
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