Camel milk requires more calf rennet than cow milk to coagulate and the relative amount of rennet needed varies widely (2, 8, 14, 16). Extracts of adult camel abomasa have been used to coagulate cow milk with success (5, 6, 7). However, these enzymes have not been tried on camel milk. Rennet extracts from lamb and cow calves were found to be more effective with the milk of the respective specie...

Carboxyl groups i n porcine pepsin were chemically modified "by the carbodiimide reaction using waterrsoluble l-ethyl-3-(3-dimethylaminopropyl) carbodiimide and amino acid esters as nucleophiles. The modification resulted in profound changes in the a c t i v i t i e s , specificity and.some physicochemical properties of the enzyme. These include* (1) significant decrease in milk clotting activi...

Abstract Cheese-making involves milk coagulation as a crucial step where calf rennet has been used traditionally the milk-clotting enzyme in cheese industry. This study investigated enzymes from seven species of seaweed and evaluated parameters for their isolation partial purification including post-harvest processing, extraction methods. The saturation degree ammonium sulphate precipitation st...

Studies on the extraction of milk-clotting enzyme after solid-state fermentation (SSF) of wheat bran by a local strain of Aspergillus oryzae LS1 were done. The extraction of the enzyme was found to be depended on different parameters like nature of extractant, soaking time, temperature etc. From different inorganic and organic extractants, calcium chloride (0.05%) and glycerol (40%) were found ...

I. Two experiments involving 106 lambs were conducted to study the functioning of the oesophageal groove reflex in lambs sucking from either individual feeders or from a bulk dispenser. The effects on the performance of lambs given either a high-protein or a lowprotein creep feed in conjunction with either a ewe’s milk substitute, Ewelac, or a homogenate of calcium caseinate, Casilan, were stud...