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Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties.
- Source :
-
International Journal of Dairy Technology . Sep2024, p1. 12p. 9 Illustrations. - Publication Year :
- 2024
-
Abstract
- This study addresses the processing limitations of camel milk for production of textured camel milk cheese by utilising the green carob extract (GCE) as a novel coagulant. The response surface methodology was employed to assess the impact of GCE on the cheese quality parameters. Maximal soft camel cheese yield (24.1%) was achieved using 12% (v/v) of GCE, coagulation at 53.6°C, and incubation time of 9 h 52 min. Compositional analysis revealed the richness of soft camel cheese in dry matter (33.8 ± 81.61%), carbohydrates (3.66 ± 0.45%), and calcium (632.83 ± 68.43 mg/100 g). The addition of GCE enhanced the cheese's flavour and texture. [ABSTRACT FROM AUTHOR]
- Subjects :
- *RESPONSE surfaces (Statistics)
*MILK yield
*RHEOLOGY
*MILK quality
*YIELD surfaces
Subjects
Details
- Language :
- English
- ISSN :
- 1364727X
- Database :
- Academic Search Index
- Journal :
- International Journal of Dairy Technology
- Publication Type :
- Academic Journal
- Accession number :
- 179628667
- Full Text :
- https://doi.org/10.1111/1471-0307.13118