Factors influencing the gelation and rennetability of camel milk using camel chymosin

被引：30

作者：

Hailu, Yonas ^{[1
,2
]}

Hansen, Egon Bech ^{[3
]}

Seifu, Eyassu ^{[4
]}

Eshetu, Mitiku ^{[2
]}

Ipsen, Richard ^{[1
]}

机构：

[1] Univ Copenhagen, Dept Food Sci, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark

[2] Haramaya Univ, Sch Anim & Range Sci, POB 138, Dire Dawa, Ethiopia

[3] Tech Univ Denmark, Natl Food Inst, DK-2860 Soborg, Denmark

[4] Botswana Univ Agr & Nat Resources, Dept Food Sci & Technol, Private Bag 0027, Gaborone, Botswana

来源：

INTERNATIONAL DAIRY JOURNAL | 2016年 / 60卷

关键词：

PHYSICOCHEMICAL CHARACTERISTICS; COAGULATION PROPERTIES; RHEOLOGICAL PROPERTIES; CASEIN MICELLES; KAPPA-CASEIN; RENNET; BOVINE; CHEESE; PROTEOLYSIS; GELS;

D O I：

10.1016/j.idairyj.2016.01.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of temperature, pH, concentration of camel chymosin and addition of CaCl2 on the hydrolysis of kappa-casein (kappa-CN) and the coagulation kinetics of camel milk were investigated. The rate of kappa-CN hydrolysis was higher at 40 degrees C than at 30 degrees C and with increasing addition of chymosin and decreasing pH. For all samples gelation was initiated at levels of camel milk kappa-CN hydrolysis >95%. The gelation time (T-g) of camel milk was significantly reduced (from 717 to 526 s) at 30 degrees C when the concentration of chymosin was increased, but was independent of chymosin concentration at 40 degrees C. Reducing pH also reduced T-g. The gel firmness increased at 40 degrees C (58 Pa) compared with 30 degrees C (44 Pa) and effect of CaCl2 addition on the gelation properties of camel milk was found to be dependent on pH; a significant improvement was only found at pH 6.3. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：62 / 69

页数：8

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