Manufacture of dry- and brine-salted soft camel cheeses for the camel dairy industry
2017
Konuspayeva, Gaukhar | Camier, Benedicte | Aleilawi, Nasser | Al-Shumeimyri, Mohamed | Al-Hammad, Khalid | Algruin, Khalid | Alshammari, Fahad | Beaucher, Eric | Faye, Bernard | Al-Farabi Kazakh National University [Almaty] (KazNU) | Conservation and Genetic Improvement Center | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | Conservation and Genetic Improvement Center | 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.
Two experiments were conducted in a camel cheese study to (i) compare camel cheese to bovinecheese made from bovine milk standardised to simulate camel milk, and (ii) describe the technologyfor manufacture of dry (SCC-D) and brine-salted soft camel cheese (SCC-B). Comparable cheeseyield (camel: 7.4 0.15, cow: 7.3 0.55 kg/100 kg of milk) and levels of dry matter loss in wheywere 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 SCCDand 8.22 0.90 kg/100 kg with 469 73.8 g/kg dry matter for SCC-B.
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