Manufacture of dry- and brine-salted soft camel cheeses for the camel dairy industry
Konuspayeva G. | Camier B. | Aleilawi N. | Al-Shumeimyri M. | Al-Hammad K. | Algruin K. | Alshammari F. | Beaucher E. | Faye B.
Two experiments were conducted in a camel cheese study to (i) compare camel cheese to bovine cheese made from bovine milk standardised to simulate camel milk, and (ii) describe the technology for manufacture of dry (SCC-D) and brine-salted soft camel cheese (SCC-B). Comparable cheese yield (camel: 7.4 ± 0.15, cow: 7.3 ± 0.55 kg/100 kg of milk) and levels of dry matter loss in whey were 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 SCC-D and 8.22 ± 0.90 kg/100 kg with 469 ± 73.8 g/kg dry matter for SCC-B. (Résumé d'auteur)
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