Camel Milk-Clotting Using Plant Extracts as a Substitute to Commercial Rennet

Table 1

Physicochemical characterization of the three enzymatic extracts.

Extract	pH	Dry matter (g/L)	Proteins (g/L)
Pineapple	3.58 ± 0.01^b	85.15^b ± 4.95	74.08^a ± 1.25
Kiwi	3.46 ± 0.01^c	88.45^b ± 1.55	80.58^a ± 7.42
Ginger	5.24 ± 0.06^a	116.15^a ± 3.25	18.605^b ± 1.55

^a,bMeans with the same superscript letter in the same column are not significantly different .