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This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel’s milk was mixed with sheep’s milk at the levels of 25%, 50% and 75%. Then, the cheeses were stored for 21 days in the whey at room temperature (37-40 °C). The study revealed that fortifying camel’s milk with sheep’s milk improved the processing properties of camel milk for cheese making. The addition of 50% sheep’s milk to camel’s milk reduced the coagulation time to about 46.15%. The addition of 25%, 50% and 75% sheep’s milk to camel’s milk revealed yield of 13.76%, 21.33% and 26.2%, respectively. However, the cheese made from pure camel’s milk and sheep’s milk revealed yield of 10.66% and 23.53%, respectively. There were significant (P < 0.001) differences in total solids, protein, fat, ash, acidity and overall acceptability among the cheeses made from different types of milk. The cheeses made from camel’s milk after addition of 75% and 50% sheep’s milk were the most acceptable compared to other cheeses. Hence sheep’s milk could be added to camel’s milk for improvement of cheese properties.

Effect of Fortifying Camel Milk with Sheep Milk on the Processing Properties, Chemical Composition and Acceptability of Cheeses