1Livestock and wild life laboratory, Institute of Arid Regions (IRA). 4119, Medenine-Tunisia
*Corresponding Author: I. Fguiri, Livestock and wild life laboratory, Institute of Arid Regions (IRA), 4119, Medenine-Tunisia, Email: imen.fguiri@yahoo.com
Online published on 18 June, 2025.
The present study aims to improve coagulation abilities of camel milk using enzyme extracts from artichoke.
The properties of purified extracts were studied in this research and a cheese was manufactured with artichoke extracts.
It showed an extraction yield of 38.83% and optimum coagulation conditions of the artichoke enzyme extract were: pH=5; temperature= 55°C; CaCl2 concentration= 0.01 M and optimal enzyme concentration= 1%. A fresh cheese made from camel milk with a particular nutritional quality, consistency. The artichoke proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.
Camel milk cheese, Clotting activity, Plant enzymes, Proteolytic activity
