Clotting activity of camel milk using crude extracts of gin | 16362
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African Journal of Food Science and Technology

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Clotting activity of camel milk using crude extracts of ginger (Zingiber officinale) rhizome


Yonas Hailu, Eyassu Seifu and Zelalem Yilma

This study was conducted to assess the clotting activity of camel milk using ginger rhizome (Zingiber officinale) crude extracts (GCE) and identify the optimum pH, temperature and concentration of GCE that would result in strong coagulation of camel milk. The result revealed that temperature, pH and concentration of GCE had significant (P<0.05) effect on the clotting activity of camel milk. The highest camel MCA was observed at pH of 5.0, temperature of 65°C and crude extract concentration of 10% by volume of milk, while the lowest value was recorded at pH of 4.5, temperature 55°C and GCE concentration of 40% by volume of camel milk. Cow milk was considered for comparison of MCA and had the highest clotting activity at pH of 5.5, temperature of 60°C and GCE concentration of 10% by volume of milk. An increase in camel MCA was observed with a decrease in milk pH from 5.5 to 5.0; however, camel MCA decreased when milk pH reduced to 4.5. Camel MCA increased with increasing temperature; however, it decreased with increase in GCE concentration. Hence, GCE can be used to coagulate camel by adjusting the temperature and pH of the milk.

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