Work

Improving the quality properties of Camembert-type soft cheese produced from camel–goat milk blends using camel rennet

Year: 2025

Type: article

Abstract: The effects of addition of either 10% (vol/vol) or 20% (vol/vol) goat milk to camel milk on its coagulation by a dromedary enzymes extract and on different indicators of Camembert-type soft cheese produced thereof were investigated. Camel milk alone produced a fragile curd, a crumbly cheese, and an unsatisfactory cheese structure, a finding confirmed by rheological measurements which showed that the ideal renneting pH was 6. After 12 days of ripening, physicochemical properties were similar among treatments (p > .05). Proteolysis indices were significantly lower in cheeses containing goat milk, indicating reduced protein breakdown (p < .01). Saturated fatty acids remained dominant, but goat milk supplementation increased omega-3 content and improved the ω6/ω3 ratio from 8.0 in camel milk cheese to 1.77 in cheese containing 20% goat milk (p < .05). Sensory evaluation revealed significantly higher scores for texture, aroma, and overall acceptability in cheeses with 20% goat milk (p < .05).

Source: International Journal of Food Science & Technology

DOI: 10.1093/ijfood/vvag056