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

Abstract

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.