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

Table 2

Physicochemical characteristics of camel’s cheese.

Types of cheese	pH	Dry matter (%)	Ash (%)	Humidity (%)	Proteins (g/L)
CMC P	5.47 ± 0.03^a	38.16 ± 4.13^a	9.13 ± 0.16^b	61.8 ± 4.13^a	28.42 ± 0.13^b
CMC K	6.01 ± 0.02^a	35.15 ± 0.74^a	5.19 ± 0.32^a	64.85 ± 0.74^a	31.25 ± 0.47^a
CMC G	6.13 ± 0.02^a	38.62 ± 1.52^a	12.02 ± 0.47^d	61.38 ± 1.52^a	31.28 ± 0.30^a

^a,bMeans in the same line followed by the same letter are not statistically different ; CMC P: camel milk cheese with pineapple; CMC K: camel milk cheese with kiwi; CMC G: camel milk cheese with ginger; CMC Chy: camel milk cheese with chymosin.