Comparison of quality properties of pasteurized milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase

Abstract

Research was conducted to investigate if ripened cheese can be manufactured from pasteurized camel milk with calf rennet. A further aim was to examine the texture modifying effect of microbial transglutaminase at different rennet concentrations. Ripened cheese samples were analysed for physical–chemical characteristics including colour, texture and essential amino acids. Results revealed that it is possible to make semi‐hard camel cheese with the use of calf rennet. However, low‐rennet dosage (2.94 IMCU/L) resulted in good textural properties (hardness, springiness) when commercial microbial transglutaminase was used.