اعلانات هامة

As regards its chemical ingredients, Camel milk doesn't differ from other kinds of milk but the difference lies in the ratios of these ingredients, whereas an increase of mineral salts ratio and a decrease of lactose ratio are observed. Also camel milk is characterized by difficulty in its coagulation.. In our job, we made simple attempts to coagulate this milk by means

of:

Uplifting the lactose ratio: Yet this didn't clearly affect the coagulation time but an increase in the thickness of the resulting clot was observed. Adding certain ratios of cow milk or sheep milk: It was observed that coagulation time decreases in a bigger amount by adding cow milk than by adding sheep milk. Also, an increase in clot thickness was observed by increasing camel milk Increasing initiator ratio: It didn't clearly affect the coagulation time but when adding the initiator in two stages, a remarkable decrease in coagulation time was observed.

This is with respect to acidic coagulation but with respect to enzymatic coagulation, by adding calcium chloride positive results were achieved whether as regards the coagulation time or the specifications of the resulting clot.

Key words: camel milk, coagulation of milk, acidic coagulation, enzymatic coagulation.