Fresh cheese from camel milk coagulated with Camifloc

Abstract

ABSTRACT Camel milk was processed into cheese using Camifloc and calcium chloride. Two types of cheeses were produced from camel milk, using Camifloc (CF cheese) and CaC l2 in addition to Camifloc (CFCC cheese). The study revealed the usefulness of Camifloc in coagulation of camel milk. The time of coagulation was found to be about 2–3 h, and the yield of CFCC cheese was found to be higher than the CF cheese, while a shelf life of 4 days was obtained for both cheeses. Both cheeses showed nonsignificant variations in compositional content except for the percentages of protein and ash, which showed significant differences at P < 0.001 and P < 0.05. Sensory evaluation by taste panellists was conducted to determine the acceptability of cheeses during the storage periods. Differences were found between the CF cheese and the CFCC cheese in saltiness and overall acceptability, and higher mean scores were recorded for the CF cheese than the CFCC cheese. The study recommends the use of Camifloc in making cheese from camel milk; and if CaCl 2 is added, it can improve the cheese yield. However, we suggest that the rate of salting should be reduced, and further drying and storage of the cheese should be done.