{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T22:38:38Z","timestamp":1792795118909,"version":"4.5.0"},"reference-count":37,"publisher":"Cambridge University Press (CUP)","issue":"2","license":[{"start":{"date-parts":[[2017,5,19]],"date-time":"2017-05-19T00:00:00Z","timestamp":1495152000000},"content-version":"unspecified","delay-in-days":18,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Dairy Research"],"published-print":{"date-parts":[[2017,5]]},"abstract":"<jats:p>The physical properties of rennet-induced coagulation of preheated camel and cow milk gels (50 and 70 \u00b0C for 10 min) enriched with calcium chloride (CaCl<jats:sub>2<\/jats:sub>) and hydrogen phosphate dihydrate (Na<jats:sub>2<\/jats:sub>HPO<jats:sub>4<\/jats:sub>2H<jats:sub>2<\/jats:sub>O) were evaluated using the dynamic low amplitude oscillatory shear analysis. The storage modulus (<jats:italic>G<\/jats:italic>\u02b9) and loss modulus (<jats:italic>G<\/jats:italic>\u02ba) of camel milk gels showed significant (<jats:italic>P<\/jats:italic> &lt; 0\u00b705) lower values than those of cow milk gels. The preheating of camel milk at 50 \u00b0C affected negatively the gelation properties, while the preheating at 70 \u00b0C prevented the formation of rennet-induced milk gels. No effect was observed on the gelation properties of cow milk gels. The CaCl<jats:sub>2<\/jats:sub> added at 10 and 20 mM to preheated camel and cow milk reduced significantly (<jats:italic>P<\/jats:italic> &lt; 0\u00b705) the gelation time and increased the gel firmness. In contrast, Na<jats:sub>2<\/jats:sub>HPO<jats:sub>4<\/jats:sub>2H<jats:sub>2<\/jats:sub>O added at 10 and 20 mM induced the formation of weak gels for preheated camel and cow milk at 50 \u00b0C, and even no gelation for preheated camel milk at 70 \u00b0C.<\/jats:p>","DOI":"10.1017\/s0022029917000152","type":"journal-article","created":{"date-parts":[[2017,5,19]],"date-time":"2017-05-19T07:35:10Z","timestamp":1495179310000},"page":"220-228","source":"Crossref","is-referenced-by-count":22,"title":["Effects of heating and calcium and phosphate mineral supplementation on the physical properties of rennet-induced coagulation of camel and cow milk gels"],"prefix":"10.1017","volume":"84","author":[{"given":"Mohammad","family":"Kamal","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mohammed","family":"Foukani","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Romdhane","family":"Karoui","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2017,5,19]]},"reference":[{"key":"S0022029917000152_ref1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2010.04.003"},{"key":"S0022029917000152_ref35","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfda.2015.02.007"},{"key":"S0022029917000152_ref7","doi-asserted-by":"publisher","DOI":"10.1017\/S002202990003048X"},{"key":"S0022029917000152_ref16","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029997002847"},{"key":"S0022029917000152_ref10","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2009-2856"},{"key":"S0022029917000152_ref23","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1998.tb15807.x"},{"key":"S0022029917000152_ref5","doi-asserted-by":"publisher","DOI":"10.1016\/j.smallrumres.2008.12.016"},{"key":"S0022029917000152_ref32","doi-asserted-by":"publisher","DOI":"10.1021\/jf203610k"},{"key":"S0022029917000152_ref8","first-page":"689","article-title":"Rennet coagulation properties of camel milk","volume":"42","author":"Farah","year":"1987","journal-title":"Milchwissenschaft"},{"key":"S0022029917000152_ref29","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2014.01.020"},{"key":"S0022029917000152_ref30","volume-title":"The Technology of Making Cheese from Camel Milk (Camelus Dromedary)","author":"Ramet","year":"2001"},{"key":"S0022029917000152_ref31","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2000.tb16063.x"},{"key":"S0022029917000152_ref34","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2011-4713"},{"key":"S0022029917000152_ref13","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2014.06.011"},{"key":"S0022029917000152_ref14","first-page":"97","article-title":"A study on the effect of thermal treatment on composition and some properties of camel milk","volume":"44","author":"Hattem","year":"2011","journal-title":"Slovak Journal of Animal Science"},{"key":"S0022029917000152_ref2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2012.06.035"},{"key":"S0022029917000152_ref36","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.03.063"},{"key":"S0022029917000152_ref22","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029997002380"},{"key":"S0022029917000152_ref21","doi-asserted-by":"publisher","DOI":"10.1111\/j.1471-0307.2010.00639.x"},{"key":"S0022029917000152_ref3","doi-asserted-by":"publisher","DOI":"10.1111\/j.1471-0307.2009.00535.x"},{"key":"S0022029917000152_ref25","doi-asserted-by":"publisher","DOI":"10.1021\/jf00055a028"},{"key":"S0022029917000152_ref28","doi-asserted-by":"publisher","DOI":"10.1111\/j.1471-0307.1998.tb02639.x"},{"key":"S0022029917000152_ref26","first-page":"325","article-title":"Physical properties and microstructure of rennet gels from casein micelles of different sizes","volume":"49","author":"Niki","year":"1994","journal-title":"Milchwissenschaft"},{"key":"S0022029917000152_ref20","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4615-2185-3_4"},{"key":"S0022029917000152_ref6","doi-asserted-by":"publisher","DOI":"10.1111\/j.1471-0307.2008.00360.x"},{"key":"S0022029917000152_ref15","unstructured":"Kappeler S 1998 Compositional and structural analysis of camel milk proteins with emphasis on protective proteins. 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