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Article Dans Une Revue International Journal of Dairy Technology Année : 2017

Manufacture of dry- and brine-salted soft camel cheeses for the camel dairy industry

Résumé

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 SCCD and 8.22 0.90 kg/100 kg with 469 73.8 g/kg dry matter for SCC-B.
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Dates et versions

hal-01438610 , version 1 (17-01-2017)

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Gaukhar Konuspayeva, Benedicte Camier, Nasser Aleilawi, Mohamed Al-Shumeimyri, Khalid Al-Hammad, et al.. Manufacture of dry- and brine-salted soft camel cheeses for the camel dairy industry. International Journal of Dairy Technology, 2017, 70 (1), ⟨10.1111/1471-0307.12319⟩. ⟨hal-01438610⟩
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