Manufacture and physico-chemical characterization of " white cheese" maufactured from camel milk- A comparison with cow milk.
2014
Camier, Benedicte | Beaucher, Eric | Gaucheron, Frédéric | Gassi, Jean-Yves | Konuspayeva, G. | Faye, Bernard
Usually, camel milk is consumed as raw milk, after pasteurization or like fermented beverages (Shubat in Kazakhstan orChal in Turkmenistan for exemple). An other possible valorisation of camel milk is to transform it in cheese, but thecheese yield was low due to a bad coagulation with traditional bovine coagulant. Recently, it was showed that it waspossible to make cheese with camel chymosin (ChyMaxM from Hansen, Denmark).In this work, white cheeses were made with camel and cow milks with the same procedure. Milks and cheeses werecharacterized with special attentions paid on the compositions and rates of acidification of milks, and on the compositionsand buffering capacities of cheeses. Recoveries of protein, fat, calcium and dry matter in cheeses were also calculated.
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