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Preparation of fresh soft cheese from dromedary camel milk using acid
and heat method |
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Ahmed
E. Mohamed1, Izeldin A. Babiker2 and Tawfeeg E.
Mohamed3
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1Department of Preventive Medicine and Public Health,
Faculty of Veterinary Medicine, University of Bahr-Elghazal, Sudan;
2Department of Animal Production, Faculty of Agriculture,
University of Zalingei, P O Box 06, Sudan; 3Department of
Preventive Medicine and Public Health, Faculty of Veterinary Medicine,
University of Khartoum, Shambat, Sudan
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| Abstract |
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Cheese prepared from
camel milk by direct acidification (60% acetic acid and heating at
66.4C°) were evaluated. Chemical analysis of the cheese samples was done
and the mean values of the main components were obtained. Thirty
panellists estimated the cheese according to the sensory evaluation
(colour, flavour, taste, body texture, saltiness, overall
acceptability). Overall the sensory evaluation was acceptable to most of
the panellist.
The
optimum temperature was 66.24°C and pH 4.3.
It was concluded that cheese can be prepared from camel milk by
coagulating milk with acidification by acetic acid and heating
processes.
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Keywords:
Acetic acid; camel milk;
calcium chloride; cheese; composition; sensory evaluation |
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To cite this article:
Ahmed AE, IA Babiker and TE Mohamed, 2013.
Preparation of fresh soft
cheese from dromedary camel milk using acid and heat method.
Res.
Opin. Anim. Vet. Sci., 3(9), 289-292. |
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