Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids

Sobti, Bhawna; Mbye, Mustapha; Alketbi, Huda; Alnaqbi, Alya; Alshamisi, Aysha; Almeheiri, Muna; Seraidy, Haleimah Ahmed Abdulla; Ramachandran, Tholkappiyan; Hamed, Fathalla; Kamal‐Eldin, Afaf

doi:10.1080/10942912.2020.1797785

Cited by 18 publications

(9 citation statements)

References 33 publications

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“…The rheological properties (G′, G″, and Viscosity) of bovine milk cheese samples were significantly ( p < 0.05) higher than that of camel milk cheese samples ( Table 2 ). This could be due to the rapid coagulation of bovine caseins into dense and more interwoven structures ( 3 , 63 ) compared to soft gel texture in camel caseins ( 64 ) as well as yogurts ( 4 , 5 ). We also observed a decrease in the gel strength and associated rheological properties of cheeses on HPP-treated milk from 350 to 550 MPa ( Tables 1 , 2 ; Figure 1 ).…”

Section: Resultsmentioning

confidence: 99%

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Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

et al. 2021

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The effects of high-pressure processing (HPP) compared to thermal treatments on the quality of camel vs. bovine cheeses were studied. The study showed that camel milk has a lower microbial load compared to bovine milk, which is maintained during 7 days' storage of the processed milk. The effect of three HPP treatments (350, 450, and 550 MPa for 5 min at 4°C) and two pasteurization treatments (65°C for 30 min and 75°C for 30 s) on the quality of soft unripened camel and bovine milk cheeses were accessed. The cheeses were evaluated for pH, yield, proximate composition, textural and rheological properties, microstructure, and protein profile by SDS-PAGE electrophoresis. The effects of the treatments on cheese's hardness were different between the camel and bovine cheeses; while heat treatment at 65°C for 30 min gave the hardest bovine milk cheese (1,253 ± 20), HPP treatment at 350 MPa for 5 min gave the highest value for camel milk cheese (519 ± 5) (p < 0.05). The hardness of the cheeses was associated with low yield and moisture content. SDS-PAGE electrophoresis revealed that extensive proteolysis might have contributed to the softness of camel cheeses compared to bovine and suggested the involvement of some residual enzyme activities.

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Section: Resultsmentioning

confidence: 99%

“…Bacterial fermentation and cheese manufacture are typical of perverse dairy products ( 2 ). Still, up to now, their application to camel milk is limited due to the extreme softness of the produced coagulum ( 3 – 5 ). The most crucial step in cheese making is the chymosin-induced coagulation of milk ( 6 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

et al. 2021

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“…This could enable CM to be used as an ingredient in dairy products (Elbarbary and Saad, 2019), which would create significant economic value for CM farms and industry. Researchers have reported mixing CM with various hydrocolloids or with BM to produce set yogurt with satisfactory properties Sobti et al, 2020). Blending CM with BM could also be considered for cheese making, particularly in markets where camel milk is popular.…”

Section: Introductionmentioning

confidence: 99%

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

Abdalla

Abu-Jdayil

AlMadhani

et al. 2022

Journal of Dairy Science

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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.

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“…Other studies that found similar trends during camel milk yoghurt storage include Kamal-Eldin et al. (2020a); Sobti et al. (2020) ; Sobti and Kamal-Eldin (2019) .…”

Section: Resultsmentioning

confidence: 60%

Production and characterisation of camel milk yoghurt containing different types of stabilising agents

Oselu

Ebere

Huka

et al. 2022

Heliyon

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Rheological characteristics and consumer acceptance of camel milk yogurts as affected by bovine proteins and hydrocolloids

Cited by 18 publications

References 33 publications

Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

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

Production and characterisation of camel milk yoghurt containing different types of stabilising agents

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