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The present study was designed to evaluate the effect of replacing 20 or 30% of camel milk with a milky component , had ( BMR ) secret code , in a trial to overcome the problem arising when soft white cheese was making . Supplementation with 1, 2 and 3% sweet potato powder SPP was , also , done to improve the quality and the nutritive value of the resultant cheese . Results indicated that fortifying camel milk with BMR and SPP improved the physic- chemical properties of cheese by reducing the pepsin coagulation time , whey syneresis and pH value compared with control cheese . Yield , titratable acidity and curd tension w ere increased and consequently and the technological aspects during cheese making ..apparently noticed with increasing the levels of additives used . These additives , also , increased the total solids , fat, protein, ash, salt contents , the values of cheese ripening indices and total volatile fatty acids in treated cheeses , after 30 days of storage period . There were clear differences in the microstructure among control cheese and the treated ones , in the shape , homogenization , compact or open body & texture of the casein micelles network . Variations were , also ,noticed in the size and numbers of voids or vacuoles and fat globules , owing to the variations in the chemical composition , manufacturing conditions and to the supplemented agents used . These observations reflect the weak , loose and open body and texture of control cheese . Moreover, addition of BMR and SPP improved greatly the texture profile values of cheese and the technological aspects.

Improving the Quality of Camel Milk Soft Cheese Using Milky Component (BMR) and Sweet Potato Powder