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

Table 5

Effect of type of coagulant on curd texture profile analysis (TPA).

Camel milk cheese	Texture (MJ)
CMC P	2.35 ± 0.46^c
CMC K	4.33 ± 0.20^a
CMC G	1.15 ± 0.42^c
CMC Chy	4.21 ± 0.32^a

Values with different superscript letters within the same column are different . Values are the mean ± standard deviation. 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.