The transformation of camel milk into cheese is an operation considered very delicate because of several difficulties encountered in achieving coagulation. The present study aims to improve coagulation abilities of camel milk using enzyme extracts from pineapple, kiwi, and ginger. Our results concerning the characterization of the enzymatic extract showed an extraction yield that varies according to the type of extract (pineapple: 75.28% ± 4.59, kiwi: 63.97% ± 5.22, and ginger: 28.64% ± 1.47). The optimum coagulation conditions of the 3 types of extract were as follows: for pineapple: pH = 5 and temperature = 45°C; for kiwifruit: pH = 6.6 and temperature = 40°C; and for ginger: pH = 6.6 and temperature = 45°C. A fresh cheese was made from camel milk with a particular nutritional quality and consistency. The kiwi proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.

中文翻译：

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使用植物提取物替代商业凝乳酶进行骆驼奶凝集

由于实现凝结遇到了许多困难，因此将骆驼奶转化为奶酪的操作被认为是非常微妙的。本研究旨在使用菠萝，猕猴桃和生姜中的酶提取物提高骆驼奶的凝结能力。我们关于酶提取物表征的结果表明，提取率随提取物类型的不同而不同（菠萝：75.28％±4.59，猕猴桃：63.97％±5.22，生姜：28.64％±1.47）。三种提取物的最佳混凝条件如下：对于菠萝：pH = 5，温度= 45°C；对于菠萝，pH = 5，温度= 45°C。对于奇异果：pH = 6.6，温度= 40°C；对于生姜：pH = 6.6，温度= 45°C。由骆驼奶制成的新鲜奶酪具有特殊的营养品质和稠度。