Physicochemical characteristics and renneting properties of camels' milk: A comparison with goats', ewes' and cows' milks

被引：53

作者：

Bornaz, Salwa ^{[1
]}

Sahli, Ali ^{[2
]}

Attalah, Amira ^{[1
]}

Attia, Hamadi ^{[3
]}

机构：

[1] Ecole Super Ind Alimentaires Tunis, Tunis 1003, Tunisia

[2] Inst Natl Agron Tunisie, Tunis 1082, Tunisia

[3] Ecole Natl Ingenieurs Sfax, Sfax 3038, Tunisia

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2009年 / 62卷 / 04期

关键词：

Camel; Ewe; Goat; Cow; Milk; Comparative study; Coagulation-drainage; SCANNING ELECTRON-MICROSCOPY; INORGANIC MEMBRANES; DROMEDARY MILK; SKIM MILK; ULTRAFILTRATION; ELECTROPHORESIS; LIGHT;

D O I：

10.1111/j.1471-0307.2009.00535.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A great variability in physicochemical and microscopic characteristics of individual milk has been observed leading to the presence of differences in kinetics of the renneting reaction and in drainage ability. Furthermore, this study shows that casein concentration, total calcium content and mean diameter of casein micelles are the principal variables explaining the major part of the variation in the renneting properties. Finally, several relationships between coagulation characteristics, drainage ability and some compositional parameters of these kinds of milk were highlighted.

引用

页码：505 / 513

页数：9

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