The possibility of converting camel (Camelus dromedaries) milk into milk products (cheese – yogurt )

المؤلف

Camel Research Department , Animal production research institute, Agricultural Research Centre, Egypt

المستخلص

            This study is carried out to investigate the possibility of converting camel milk into milk products (cheese – yogurt ), An experiment was conducted on converting camel milk to yogurt and soft white cheese, where 20 kilos of camel milk was used. The experiment was divided into two experimental groups, the first for 100% camel milk (CM) and the second experiment for 50 percent camel milk into 50 percent buffalo milk (CMB). Rennet was added in all samples, Then curd start to be formed. The results showed that adding 1 g of liquid animal rennet to 10 kg of milk led to the formation of milk curd. There were significant differences between the two experiments in terms of curd formation time and temperature in cheese formation 12 hours (CMB) and 24 hours (CM), respectively, while the temperature was from 80-85 degrees Celsius in (CMB), and 70-75 degrees Celsius in (CM). Milk pH and curd pH were measured during all cheese processing. the chemical composition of camel milk, There were significant differences between the two experiments in terms of curd formation time and temperature in yogrut formation 6 hours (CMB) and 8 hours (CM), respectively, while the temperature was from 45-48 degrees Celsius in (CMB), and 40 -45  degrees Celsius in (CM). Milk pH and curd pH were measured during all cheese processing average camel milk contains 81.4-87 % water, 10.4 % dry matter, 1.2-6.4 % milk fat, 2.15-4.90 % protein, 1.63-2.76 % casein, 0.65-0.80 % whey protein, 2.90-5.80 % lactose and 0.60-0.90 % ash. yogurt was produced using camel milk (CM) and (CMB). The pH (4.59-4.63) and titratable acidity (0.71-0.87 %) of the camel milk yogurt. yogurt contained 10.6 mg/mL of lactic acid based on HPLC. Camel milk cheese modified represents a special feature as this cheese is traditionally made of whey and cream. the highly valuable whey proteins which contain a higher amount of the amino acids lysine, methionine in general, the greater soft cheese yields are accompanied by higher recovery of solids. However, more than 50% of the milk total solids were retained in the whey, which was white. Sensory evaluation by a taste panel was conducted to determine acceptability of cheeses and yogurt. The result showed that the transfer of cheese preparation technology from camel milk and yogurt, help camel keepers in the dry areas to improve their economic condition by finding a proper market of camel milk cheese..

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