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

Yonas Hailu, Egon Bech Hansen, Eyassu Seifu, Mitiku Eshetu, Richard Ipsen

Research output: Contribution to journalJournal articleResearchpeer-review


The effects of temperature, pH, concentration of camel chymosin and addition of CaCl2 on the hydrolysis of κ-casein (κ-CN) and the coagulation kinetics of camel milk were investigated. The rate of κ-CN hydrolysis was higher at 40 °C than at 30 °C and with increasing addition of chymosin and decreasing pH. For all samples gelation was initiated at levels of camel milk κ-CN hydrolysis >95%. The gelation time (Tg) of camel milk was significantly reduced (from 717 to 526 s) at 30 °C when the concentration of chymosin was increased, but was independent of chymosin concentration at 40 °C. Reducing pH also reduced Tg. The gel firmness increased at 40 °C (58 Pa) compared with 30 °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.
Original languageEnglish
JournalInternational Dairy Journal
Pages (from-to)62-69
Number of pages8
Publication statusPublished - 2016


  • Food Science
  • Applied Microbiology and Biotechnology
  • Gelation
  • Hydrolysis
  • Camel chymosin
  • Camel milks
  • Chymosin
  • Coagulation kinetics
  • Effects of temperature
  • Gel firmness
  • Gelation properties
  • Gelation time
  • pH effects

Fingerprint Dive into the research topics of 'Factors influencing the gelation and rennetability of camel milk using camel chymosin'. Together they form a unique fingerprint.

Cite this