Study of the Effect of Processing on the Chemical Quality of Soft Unripened Cheese Made from Camel Milk

Abstract

This study was carried out to produce and observe the effect of processing on the chemical quality of soft unripened cheese made from skimmed camel milk. Soft unripened cheese from camel milk was prepared by using conventional cheese-making methodology, a mesophilic starter culture, CaCl₂ and a calf rennet. A total of five experiments were included in the present investigation. While cheese from buffalo milk was kept as a control. Before making cheese all the milk samples were skimmed and analyzed for their physico-chemical omposition. Cheese was prepared and analyzed for their physico-chemical properties. As a consequence of processing treatments during manufacturing of soft unripened cheese, the average concentration (on DMB) of fat, ash and chlorides of skimmed camel milk were slightly decreased (i.e. from 3.62 ± 0.93 to 2.96 ± 0.62%, 11.79 ± 0.94 to 7.30 ± 0.55% and 3.18 ± 0.15 to 2.29 ± 0.26%, respectively). While, total protein and casein contents were significantly increased (i.e. 44.72 ± 4.48 to 78.88 ± 1.64% and 21.17 ± 1.31 to 59.56 ± 2.60%, respectively) because during manufacturing of cheese drainage of whey liquid and dissolved particles which contains lactose, minerals and chlorides. While rest of the mass contain higher percentage of undissolved particles (total protein particularly casein content).