Fresh cheese from camel milk coagulated with Camifloc

被引:42
作者
El Zubeir, Ibtisam E. M. [1 ]
Jabreel, Samah O. [1 ]
机构
[1] Univ Khartoum, Fac Anim Prod, Dept Dairy Prod, Khartoum N 13314, Sudan
关键词
calcium chloride; camel milk; Camifloc; cheese; composition; sensory evaluation; Sudan; yield;
D O I
10.1111/j.1471-0307.2008.00360.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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 CaCl2 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 CaCl2 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.
引用
收藏
页码:90 / 95
页数:6
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