Low-fat akawi cheese made from bovine-camel milk blends: Rheological properties and microstructural characteristics

Abstract

Camel milk (CM) can be used as an ingredient to produce various dairy products but it forms weak rennet-induced and acid-induced gels compared with bovine milk (BM). Therefore, in this study, we aimed to investigate the effect of blending bovine milk with camel milk on the physicochemical, rheological (amplitude sweep and frequency sweep), and microstructural properties of low-fat akawi (LFA) cheese. The cheeses were made of BM only or BM blended with 15% (CM15%) or 30% (CM30%) camel milk and stored at 4°C for 28 d. The viscoelastic properties as a function of temperature were assessed. The LFA cheeses made from blended milks had higher moisture, total Ca, and soluble Ca contents, and had higher pH 4.6-watersoluble nitrogen compared with those made from BM. Analysis by scanning electron microscopy demonstrated that the microstructures formed in BM cheese were rough with granular surfaces, whereas those in blended milk cheeses had smooth surfaces. Hardness was lower for LFA cheeses made from blended milk than for those made from BM only. The LFA cheeses demonstrated viscoelastic behavior in a linear viscoelastic range from 0.1 to 1.0% strain. The storage modulus (G′) was lower in LFA cheese made from BM over a range of frequencies. Adding CM reduced the resistance of LFA cheeses to flow as temperature increased. Blended cheeses exhibited lower complex viscosity values than BM cheeses during temperature increases. Thus, the addition of camel milk improved the rheological properties of LFA cheese.

Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment

“…For all cheeses, we found that G ′ > G ″, demonstrating the elastic structure of our quark cheeses ( Figure 2 A,B). This was consistent with the strain sweep test results for Akawi cheese reported by Abdalla et al [ 29 ]. The viscoelastic properties ( G ′ and G ″) of cheese were obviously enhanced by DPCD treatment.…”

Enhancing the Rheological, Gelation, and Functional Properties of Camel Milk Yogurt with Pea Extract

“…The greater proteolysis rates observed in the CMP3 yogurt sample were likely due to the production of small peptides and free amino acids, which enhanced the interactions between the compounds. − In contrast, the increased rate of proteolysis in the CMP6 yogurt might have resulted in increased hydrophobic interactions that impacted the structure of the yogurt during storage. This result is consistent with the findings elsewhere , who reported decreased values of G ′ and G ″ in low-fat akawi cheese and low-moisture part-skim mozzarella cheese (made from a blend of bovine and camel milk) as the level of camel milk increased.…”

“…The hardness of the yogurt is influenced by the level and type of proteins that form the gel network structure . The weaker protein network of camel yogurt is attributed to its low or absence of κ-casein and β-lactoglobulin, as well as the smaller size of its fat globules, compared to bovine milk. ,, Previous research has also found that soft, unripened cheeses prepared from camel milk treated with chymosin, citric acid, or acetic acid have lower hardness than those made from bovine milk . Another study showed that replacing bovine milk with 15–30% camel milk reduced the hardness of low-moisture part-skim mozzarella cheese .…”

Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing

“…The Mozzarella cheese sample was coated with a thin film of gold and then photographed with a Hitachi S4800 FEG SEM (Hitachi Ltd, Tokyo, Japan) at 20.0 kV according to the method of Abdalla et al . (2022) and Wen et al . (2022).…”

“…The Mozzarella cheeses were cut into small cubes and frozen at À80 °C before freeze-drying using a Virtis freeze mobile (Virtis Co., Gardiner, USA). The Mozzarella cheese sample was coated with a thin film of gold and then photographed with a Hitachi S4800 FEG SEM (Hitachi Ltd, Tokyo, Japan) at 20.0 kV according to the method of Abdalla et al (2022) and Wen et al (2022).…”