Geographical distribution of the camel (Camelus dromedarius)
Source: Wilson, 1984
FIGURE 2
Relationship between flocculation time and the inverse of enzyme concentration for different protease coagulants
Source: Ramet, 1990
FIGURE 3
Rheological diagram for flocculation of milk by rennet
Source: Farah and Bachmann, 1987
FIGURE 4
Development of turbidity in camel milk after the addition of rennet
Source: Ramet, 1990
FIGURE 5
Development of natural acidity in camel milk and cow's milk
Source: Ramet, 1990
FIGURE 6
The effect of mesophilic acid bacteria on acidity development in camel milk and cow's milk
Source: amet, 1987
FIGURE 7
Comparative drainage and acidity curves for acid curds obtained from camel milk and cow's milk
Source: Ramet, 1987
FIGURE 8
Influence of cream fat content on butterfat yield during churning
Source: Farah, Streiff and Bachmann, 1989
FIGURE 9
Effect of heating camel milk on the drainage behaviour of whey
Source: Ramet, 1987
FIGURE 10
Effect of blending sheep's milk with camel milk on flocculation time
Source: Ramet, 1990
FIGURE 11
Effect of blending sheep's milk with camel milk on coagulum firmness
Source: Ramet, 1990
FIGURE 12
Effect of blending sheep's milk with camel milk on drainage
Source: >Ramet, 1990
FIGURE 13
Effect of blending sheep's milk with camel milk on coagulum acidity
Source: Ramet, 1990
FIGURE 14
Effect of blending sheep's milk with camel milk on total solids
Source: Ramet, 1990
FIGURE 15
Effect of adding different salts on camel milk pH
Sources: Ramet, 1985b; 1990
FIGURE 16
Effect of adding calcium chloride on flocculation time and coagulum firmness
Source: Ramet, 1990
FIGURE 17
Effect of adding calcium chloride on flocculation time for camel milk
Source: Ramet, 1990
FIGURE 18
Effect of adding sodium chloride on flocculation time for camel milk
Source: Ramet, 1990
FIGURE 19
Effect of camel milk pH on coagulation activity of calf rennet and bovine pepsin
Source: Ramet, 1990
