EFFECT OF HEAT TREATMENT ON PROPERTIES OF PROTEIN AND RENNETABILITY OF CAMEL MILK

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Abstract:

The current study was conducted at Haramaya University Dairy laboratory with the main objective of investigating how heat treatment affects whey proteins and rennetability property of camel milk for cheese making. Completely randomized design (CRD)was used by evaluating effect temperature (heated at 400C,650C/30min,720C/30 sec, 750C/5 min, 850C/5 min and 900C/5 min).Unheated milk used for alternative reference during chemical and whey protein denaturation evaluation. Similar experimental setup was also used for cow milk for reference. Heat treatment was done in thermostatically controlled water bath. The chemical composition of milk analysed using milkoscan, whey protein denaturation analysis was done using gel electrophoresis and kjeldahal method. While for rennetabilty properties parameters Rheometery ReoRox G2-4 was used. The result showed that raw camel milk significantly (P0.05) on gross chemical content of camel and cow milk. Total whey protein denaturation % increased (P

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EFFECT OF HEAT TREATMENT ON PROPERTIES OF PROTEIN AND RENNETABILITY OF CAMEL MILK

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