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Manufacture of dry‐ and brine‐salted soft camel cheeses for the camel dairy industry
Author(s) -
Konuspayeva Gaukhar,
Camier Benedicte,
Aleilawi Nasser,
AlShumeimyri Mohamed,
AlHammad Khalid,
Algruin Khalid,
Alshammari Fahad,
Beaucher Eric,
Faye Bernard
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12319
Subject(s) - dry matter , brine , camel milk , food science , dairy industry , chemistry , zoology , biology , organic chemistry
Two experiments were conducted in a camel cheese study to (i) compare camel cheese to bovine cheese made from bovine milk standardised to simulate camel milk, and (ii) describe the technology for manufacture of dry (SCC‐D) and brine‐salted soft camel cheese (SCC‐B). Comparable cheese yield (camel: 7.4 ± 0.15, cow: 7.3 ± 0.55 kg/100 kg of milk) and levels of dry matter loss in whey were observed. Clotting time was 234 s for both cheeses which were made using thermophillic starters. Cheese yield was 9.31 ± 0.64 kg/100 kg with 425.6 ± 38.2 g/kg cheese dry matter for SCC‐D and 8.22 ± 0.90 kg/100 kg with 469 ± 73.8 g/kg dry matter for SCC‐B.