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The effect of concentration of chymosin on the yield and sensory properties of camel cheese and on its microbiological quality
Author(s) -
BENKERROUM NOREDDINE,
DEHHAOUI MOHAMMED,
EL FAYQ ABDELMALEK,
TLAIHA RACHIDA
Publication year - 2011
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/j.1471-0307.2010.00662.x
Subject(s) - chymosin , food science , starter , cheesemaking , chemistry , streptococcus thermophilus , yield (engineering) , syneresis , camel milk , lactobacillus , fermentation , materials science , metallurgy , casein
The transformation of camel milk into soft cheese by using chymosin and yoghurt starter culture ( Streptococcus thermophilus and Lactobacillus bulgaricus ) was investigated. The cheese yield and sensory properties were related to the concentration of chymosin. A yield of 16.74 g/100 mL of milk was obtained with a chymosin concentration of 1.7 mL/L of milk. The cheeses obtained with concentrations ranging between 1.0 mL and 2.9 mL of chymosin/L of milk scored highly regarding their sensory properties and had an acceptable microbiological quality. This study demonstrated that cheesemaking from camel milk can be made successfully providing that the appropriate chymosin concentration is used; and that 1.7 mL of chymosin/L of milk was optimal.