@article{MAKHILLJAVA20201974638,
    title = {Camel Milk-Clotting Properties of Latex Protease from <i>Ficus carica</i>},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {19},
    number = {7},
    pages = {99-106},
    year = {2020},
    issn = {1680-5593},
    doi = {javaa.2020.99.106},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2020.99.106},
    author = {Naziha,Imen,Amel,Manel,Meriem,Samira,Mohamed and},
    keywords = {Camel milk,ficus carica,latex,cheese,proteolytic activity,extracted},
    abstract = {This research aimed to prospect latex
fractions from <i>Ficus carica</i> for new plant peptidases with
milk-clotting activities of camel milk, for use as rennet
alternatives. Latex fractions, extracted from the fig tree
(Ficus carica), show proteolytic and milk-clotting
activity. The enzymatic preparation was obtained by
fractionation of latex from fig tree by FPLC; having a
proteolytic activity of 23491.24 IU L<sup>&#150;1</sup>. After
manufacturing process, <i>Ficus carica</i> latex protease with
the ability to coagulate milk can be used as alternatives to
commercial animal chymosin in the cheese manufacturing
process. The cheese yield is determined at different
enzymes doses and it was found that 1mL of the enzyme
extract in 100 mL of camel milk gives a yield of 15%.
The physicochemical and microbiological characterization
of camel milk cheese compared to cow milk cheese
showed that camel milk cheese was more acidic, richer in
protein (50.04 g L<sup>&#150;1</sup>) but less loaded with total mesophilic
flora.}
    }