1. Manufacture of dry- and brine-salted soft camel cheeses for the camel dairy industry
- Author
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Mohamed Al-Shumeimyri, Fahad Alshammari, Gaukhar Konuspayeva, Bénédicte Camier, Eric Beaucher, Khalid Algruin, Khalid Al-Hammad, Bernard Faye, Nasser Aleilawi, Al-Farabi Kazakh National University, Conservation and Genetic Improvement Center, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Systèmes d'élevage méditerranéens et tropicaux (UMR SELMET), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), FAO camel project UTF/ SAU/044/SAU., and Institut National de la Recherche Agronomique (INRA)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)
- Subjects
fabrication fromagère ,lait de chamelle ,lait de vache ,Dry-salted soft cheese ,rendement ,Dairy industry ,camel milk ,Brine-salted soft cheese ,thermophillic starter ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Food science ,2. Zero hunger ,Chemistry ,Salting ,04 agricultural and veterinary sciences ,040401 food science ,brine ,saumure ,salage ,Bovine milk ,fromage à pâte molle ,cow milk ,technologie laitière ,Bioengineering ,Teneur en matière sèche ,salting ,Cow milk ,0404 agricultural biotechnology ,Q02 - Traitement et conservation des produits alimentaires ,Brining ,soft cheese ,levain thermophile ,Camel milk ,Dry matter ,Q04 - Composition des produits alimentaires ,Technologie alimentaire ,Culture starter ,Process Chemistry and Technology ,0402 animal and dairy science ,Composition globale ,040201 dairy & animal science ,Séchage ,Lait de brebis ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,Food Science ,Farmer cheese - Abstract
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.
- Published
- 2017
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