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

Abstract

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.