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

Konuspayeva, Gaukhar; Camier, Bénédicte; Aleilawi, Nasser; Al-Shumeimyri, Mohamed; Al-Hammad, Khalid; Algruin, Khalid; Alshammari, Fahad; Beaucher, Eric; Faye, Bernard

doi:10.1111/1471-0307.12319

Cited by 34 publications

(24 citation statements)

References 20 publications

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“…The manufacturing technology and compositional changes of semi-ripened brine-salted Halloumi-type and dry-salted Feta-type cheese and brine-ripened cheese were described. The evolution of chemical composition and of casein proteolysis during ripening follows a similar trend than the counterpart made from cow milk [ 159 , 164 ]. A few reports are available about the sensory characteristics of camel cheeses.…”

Section: Dairy Productsmentioning

confidence: 96%

“…Most of the investigations conducted regarded soft cheese obtained by enzymatic coagulation. The acidity and composition varied with the manufacturing procedures, and the mean reported composition is 5.76 pH, 38.15 g/100 g total solids, 17.37 g/100 g protein, 16.41 g/100 g fat, and 2.23 g/100 g ash [ 155 , 156 , 157 , 158 , 159 ]. Overall, the mean values reported widely varied due to differences in coagulation time, curd strength, level of CaCl 2 , type starter culture used, and recipe followed during processing.…”

Section: Dairy Productsmentioning

confidence: 99%

“…Overall, the mean values reported widely varied due to differences in coagulation time, curd strength, level of CaCl 2 , type starter culture used, and recipe followed during processing. The composition of camel Halloumi and Feta type cheese, and comparison of the recipes for their preparation were reported [ 159 ]. Fortification with sheep milk and coagulation with Camifloc rennet was a strategy to improve the processing properties of camel milk.…”

Section: Dairy Productsmentioning

confidence: 99%

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Milk Products from Minor Dairy Species: A Review

Faccia

D’Alessandro²,

Summer

et al. 2020

Animals

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Milk processing is one of the most ancient food technologies, dating back around 6000 BC. The majority of dairy products are manufactured from cows, buffaloes, goats, and sheep; their production technologies are mostly standardized and have been widely investigated. Milk and dairy products from minor species are less important under the economic point of view, but they play a fundamental social role in many marginal and poor areas. Due to scarce interest of the dairy industry, their technological characteristics and related issues have been investigated less. Recently, the increasing interest toward ethnic foods and food biodiversity is helping these minor products to emerge from the “darkness” in which they have remained for long time. Some of them are increasingly seen as useful for the valorization of marginal areas, while others are recognized as innovative or healthy foods. The present review aims to resume the most recent knowledge about these less-known dairy products. The first part summarizes the main technological properties of equine, camel, and yak milk with a view to processing. The second is a survey on the related dairy products, both the traditional ones that have been manufactured for a long time and those that have been newly developed by food researchers.

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Section: Dairy Productsmentioning

confidence: 96%

Section: Dairy Productsmentioning

confidence: 99%

Section: Dairy Productsmentioning

confidence: 99%

See 1 more Smart Citation

Milk Products from Minor Dairy Species: A Review

Faccia

D’Alessandro²,

Summer

et al. 2020

Animals

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“…Production of cheese from camel milk has been difficult due to the lack of available coagulants able to specifically cleave camel κ-casein. With the availability of camel chymosin as coagulant (Kappeler et al, 2006) this is now changing and a few reports have been published recently on soft cheeses from camel milk (Benkerroum, Dehhaoui, El Fayq, & Tlaiha, 2011;Hailu, Seifu, &Yilma, 2014;Konuspayeva et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

Hailu

Hansen

Seifu

et al. 2018

International Dairy Journal

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Protein degradation, rheological properties, sensory properties and the aroma profile of soft brined cheese made from camel milk using two levels of coagulant (camel chymosin) [55 and 85 International Milk Clotting Units (IMCU) L-1 ] and two levels of brine (2% or 5% NaCl, w/w) were investigated over a ripening period of 60 d. Casein degradation in soft brined camel milk cheese significantly (p < 0.05) increased during ripening and with increase of coagulant level. Young's modulus and stress at fracture significantly (p < 0.05) increased with increasing level of salt in moisture in the cheese during ripening. However, cheese made with 85 IMCU L-1 coagulant resulted in softening of cheese texture and higher salt uptake. Using descriptive sensory analysis, the experimental cheeses were described as salty, sour and firm. The volatile aroma compounds formed in soft ripened camel milk cheese are affected by ripening time, and coagulant and NaCl levels.

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“…Yield of cheese made by the traditional method of camel milk is 9 kg / 100 kg of milk, and only 8 kg / 25 kg by using ultrafiltration, resulting in large quantities of whey / permeate, rich in some proteins, lactose and minerals (Beucler et al, 2005, Konuspayeva et al, 2017, and El-Gendy, 2018a.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Evaluation of Fermented Camels’ Milk Permeate Pomegranate Beverage

El-Gendy

Abdeen

2020

Journal of Food and Dairy Sciences

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This study aimed to produce fermented beverage from camels' milk permeate mixed with different concentrations (control, 2.5, 5 and 10%) pomegranate syrup. Beverages were evaluated for their physical, chemical, rheological, microbiological and organoleptic properties. Physicochemical compositions of prepared beverages of fermented permeate of camels' milk mixed pomegranate syrup were not significant (p≥0.05) for protein, fat and ach contents in all the examined treatments. But total solid, total sugar and pH value changed significantly (p≤0.05). All functional beverages were found rich in many mineral elements. On the other hand, total anthocyanin, phenolic compounds, total antioxidant activity contents, colour and viscosity in all prepared beverages were significantly affected (p.≤0.05). This was due to effect of exopolysaccharide being produced by probiotic bacteria used in the permeate. Bif. animalis, which resulted in the highest levels of viscosity in all the examined beverages throughout storage. Lower lost in the viability of Str. thermophilus and Lb. acidophilus was detected during storage of the beverages. The coliform bacteria, yeasts and molds were not detected in the control and in all the other treatments during all storage periods. Also, the added pomegranate syrup improved the sensory evaluation compared among all treatment. Finally, fermented permeate camels' milk mixed with different concentrations of pomegranate syrup beverages can be recommended as a functional food product with potential health benefits and it can be marketed and consumed as healthy beverages.

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

Cited by 34 publications

References 20 publications

Milk Products from Minor Dairy Species: A Review

Milk Products from Minor Dairy Species: A Review

Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

Nutritional Evaluation of Fermented Camels’ Milk Permeate Pomegranate Beverage

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