Study on the production and quality improvement of soft unripened cheese made from camel milk

Present study was carried out to produce and improve the quality of soft unripened cheese made from camel milk using conventional cheese-making technology. Before cheese making all the milk samples were skimmed, and analyzed for their physico-chemical composition. The overall yield of cream from camel milk was lowest (9.43%) as compared to yield (12.22%) of cream from buffalo milk (control). Highly significant correlation was recorded between SNF and fat (r= -1.00, P less than 0.01), and ash, and casein (r= 0.91, P less than 0.05). While strong, correlation was observed for total protein and ash (r = - 0.81). Behaviour of coagulum during fermentation of soft unripened cheese was typical. Complete whey separation was observed after 3 hours of incubation of cheese base. While firmness of coagulum in T1 and T2 was observed after 4 hours in T3, T4 and T5 the incubation time was extended to 5 hours, and then cutting was performed. Cooking of T1 and T3 was done by slowly and gradually increasing the temperature from 45 to 55 degree C while in T2, T4 and T5 the cooking was performed at 45 degree C and three washing were done. Recovery of sole unripened cheese from skimmed camel milk in T1 was highest (7.68%) and in T4 it was lowest (5.49%), while comparing the yield of cheese from camel milk, buffalo milk yielded the highest percentage of cheese. Physical attributes of soft unripened cheese ranged from 4.91 to 5.57 and 0.34 to 1.01% for pH and acidity, respectively. Variation in chemical components of soft unripened cheese was also observed. TS content varied in between 30.69 to 28.38%, SNF in between 27.45 and 29.53%, fat in between 05 and 1.6%, Total protein 22.32 and 24.39%, casein in between 16.24 and 19.04%, ash in between 1.64 and 2.49% and chlorides in between 0.60 and 0.90%. 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 while, total protein and casein contents were significantly increased. While evaluating sensory attributes of soft unripened cheese, T4 had rated the highest score for physical appearance (15.00), body and texture (26.00) and taste/flavour (37). While T5 got the lowest score for body arid texture (19.00), for taste/flavour (30) and T1 for physical appearance (9.60). In contrast to camel milk cheese, buffalo milk cheese received the highest score for physical appearance (18) body and texture (27), and taste/flavour (40). The shelf life of T1, T2, T3 and T5 of soft unripened cheese from camel milk was less than 7 days storage at 8 degree C. The main defects were observed as abnormal smell, change of colour, moulds growth and putrefaction. While T4 had no defects up to 8th day of storage, and was consumable.