Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant

Hailu, Yonas; Seifu, Eyassu; Yilma, Zelalem

doi:10.5897/ajfs2013.1102

Cited by 23 publications

(3 citation statements)

References 11 publications

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“…The authors noted that cheeses containing CaM and CM (1CaM:1CM) presented the lowest pH when compared to pure CM cheese. The findings of Siddig et al [34] fully match the results of Yonas et al [81] and Haider et al [82].…”

Section: Acidity and Ph Of Cheesesupporting

confidence: 81%

The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

Boukria

Hadrami

Boudalia

et al. 2020

Foods

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The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained from processing mixtures of different milk species and discusses the effect of milk mixtures (i.e., species and mixture ratios) on composition, physicochemical, sensory, rheological, and microbiological properties of cheeses. More specifically, the present review paper will gather and focus only on studies that have provided a clear comparison between cheeses produced from a mixture of two milk species to cheeses produced from only one species.

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Section: Acidity and Ph Of Cheesesupporting

confidence: 81%

The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

Boukria

Hadrami

Boudalia

et al. 2020

Foods

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show abstract

“…The reason is linked to the inherent properties of the ginger rhizome extract (an aromatic plant), which improved the flavour of cheese (Hailu et al . 2014; El‐Aziz et al . 2012).…”

Section: Resultsmentioning

confidence: 99%

The effect of quinoa germ on the quality properties of fresh whey‐less cheese made by ginger (Zingiber officinale) extract as a coagulant

Karimpour Sohreghe,

Javadi,

Zomorodi

et al. 2023

Int J of Dairy Tech

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The effect of ginger extract (GE), as a milk coagulant, was investigated on the physicochemical, proteolysis, textural profiles and sensory properties of whey‐less cheese containing quinoa germ powder (QGP; 0, 3, 6 and 9%) during storage. The results showed that with increasing QGP, the dry matter, fat, soluble nitrogen at pH 4.6 and free tryptophan and tryptophan amino acids increased and protein content decreased. Consequently, it is suggested that using 6% quinoa germ in the production of whey‐less cheese made by GE as a coagulant can give the most desired product with no adverse effects on the quality and sensory properties.

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“…Various production protocols have been tested to manufacture mozzarella, white cheese, gruyere, feta and haloumi cheese from camel milk (Konuspayeva et al 2017). The possibilities of making various types of cheeses from camel milk including soft white cheese (Domiati-type) (Mehaia 1993a), soft unripened cheese (Hailu et al 2014), soft brined cheese (Hailu et al 2018), semi-hard cheese (Vkas & Farah 1991), soft cheese, fresh cheese, blue cheese, ricotta cheese, pressed cheese (Ramet 1987(Ramet , 1991, cottage cheese, dried curd cheese (aarts), and soft French-type cheese (Camelbert) (El-Agamy 2017) have also been reported.…”

Section: Camel Milk Cheesementioning

confidence: 99%

Camel milk products: innovations, limitations and opportunities

Seifu

2023

Food Prod Process and Nutr

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Camel milk is the mainstay for millions of people in arid and semi-arid environments. In these areas, it is mainly consumed raw or after it spontaneously turns sour. Although some attempts have been made to produce dairy products from camel milk, processing of camel milk is generally considered to be difficult and the quality of the final products made from camel milk do not correspond to their bovine milk counterparts. This paper reports a comprehensive analysis of the literature on camel milk products and presents synthesis of the latest developments, limitations pertaining processing and opportunities for development of new and improved camel milk products. The protein composition and colloidal structure of camel milk differs from cow milk. It is characterized by absence of β-lactoglobulin, low κ-casein content, high proportion of β-casein, larger casein micelles and smaller fat globules. These differences lead to the difficulty of making dairy products from camel milk using the same technologies as for bovine milk. Some of the challenges of camel milk processing include poor stability of the milk during UHT treatment, impaired rennetability, formation of weak and fragile curd during coagulation, longer fermentation time, and low thermal stability of the milk during drying. Despite these difficulties, it has now become possible to produce a range of commercial and traditional dairy products from camel milk. Some of the strategies that could be applied to improve the quality and characteristics of camel milk products are discussed. Graphical Abstract

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Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant

Cited by 23 publications

References 11 publications

The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

The effect of quinoa germ on the quality properties of fresh whey‐less cheese made by ginger (Zingiber officinale) extract as a coagulant

Camel milk products: innovations, limitations and opportunities

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