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

Konuspayeva G., Camier B., Aleilawi N., Al-Shumeimyri M., Al-Hammad K., Algruin K., Alshammari F., Beaucher E., Faye B.. 2017. International Journal of Dairy Technology, 70 (1) : p. 92-101.

DOI: 10.1111/1471-0307.12319

Two experiments were conducted in a camel cheese study to (i) compare camel cheese to bovine cheese made from bovine milk standardised to simulate camel milk, and (ii) describe the technology for manufacture of dry (SCC-D) and brine-salted soft camel cheese (SCC-B). Comparable cheese yield (camel: 7.4 ± 0.15, cow: 7.3 ± 0.55 kg/100 kg of milk) and levels of dry matter loss in whey were observed. Clotting time was 234 s for both cheeses which were made using thermophillic starters. Cheese yield was 9.31 ± 0.64 kg/100 kg with 425.6 ± 38.2 g/kg cheese dry matter for SCC-D and 8.22 ± 0.90 kg/100 kg with 469 ± 73.8 g/kg dry matter for SCC-B.

Mots-clés : fromage à pâte molle; lait de chamelle; lait de vache; lait de brebis; technologie alimentaire; séchage; salage; teneur en matière sèche; rendement; culture starter; composition globale; arabie saoudite; france

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