摘要：Camel milk is recognised to furnish important components including vitamin C , niacin and riboflavin. It is also known to provide health protective functions such as anti-diabetic, anti-infectious, anti-stress and its effects against stomach-ache to name a few. However, its valorisation is still very limited. The particular composition of this milk makes its conservation and transformation very difficult. Investigation on the conservation possibilities of camel milk, thus, its transformation into derived products such as cheese so as the population gets the full benefits from its nutritional and therapeutic virtues, is hereby undertaken. However, previous reports showed its weak coagulation propriety, which is the key to its transformation into derived products. In order to remedy this obstacle, a variety of techniques have been proposed including the use of dromedary gastric enzymes. The data showed that the GEC from the older camels gave the best results significantly (p≤0.05) for both milk clotting activity and flocculation time of both bovine and camel milk compared with the other tested enzyme preparations. The optimum flocculation time was obtained at pH 5.8 and 42°C for the camel milk and at pH 6.0 and 37°C for bovine milk.
