Effect of casein to fat ratio of camel milk on solids losses in cheese whey and their recovery in camel milk cheese

被引：8
作者：
Baig, Davuddin [1 ]
Sabikhi, Latha [1 ]
Khetra, Yogesh [1 ]
Kumar, Devendra [2 ]
机构：
[1] ICAR Res Complex, Natl Dairy Res Inst, Dairy Technol Div, Karnal 132001, Haryana, India
[2] ICAR Res Complex, Natl Res Ctr Camel, Div Livestock Prod Technol, Bikaner 334001, Rajasthan, India
来源：
INTERNATIONAL DAIRY JOURNAL | 2022年 / 124卷
关键词：
YIELD; MICROSTRUCTURE; CALCIUM; ZINC;
D O I：
10.1016/j.idairyj.2021.105185
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Three sets of camel milk were standardised at different casein/fat ratios [0.73 (set A, control), 0.60 (set B) and 0.90 (set C)] using skim milk and cream separated from camel milk. The milk was coagulated using camel chymosin and cheese was prepared. The whey (AW, BW and CW) and cheese samples (AC, BC and CC) from respective milk samples A, B and C, were analysed for composition and colour. Cheese whey with higher losses in solids and minerals (AW and BW) had higher L* value, whiteness index and lower total colour difference (DE) compared with CW. Camel milk cheese CC had higher solid and mineral recovery resulting in higher cheese yield as compared with other experimental cheeses. The results indicated that standardising camel milk to 0.90C/F led to higher cheese yield and lower mineral and solids losses in whey. (c) 2021 Elsevier Ltd. All rights reserved.
引用
收藏
页数：8
相关论文
共 41 条
  • [1] Trace elements and their distribution in protein fractions of camel milk in comparison to other commonly consumed milks
    Al-Awadi, FM
    Srikumar, TS
    [J]. JOURNAL OF DAIRY RESEARCH, 2001, 68 (03) : 463 - 469
  • [2] Using recombinant camel chymosin to make white soft cheese from camel milk
    Al-zoreky, Najeeb S.
    Almathen, Faisal S.
    [J]. FOOD CHEMISTRY, 2021, 337
  • [3] Response of lactic acid bacteria to milk fortification with dietary zinc salts
    Aquilanti, Lucia
    Kahraman, Ozge
    Zannini, Emanuele
    Osimani, Andrea
    Silvestri, Gloria
    Ciarrocchi, Floriana
    Garofalo, Cristiana
    Tekin, Ebru
    Clementi, Francesca
    [J]. INTERNATIONAL DAIRY JOURNAL, 2012, 25 (01) : 52 - 59
  • [4] The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream
    Balthazar, Celso F.
    Silva, Hugo L. A.
    Esmerino, Erick A.
    Rocha, Ramon S.
    Moraes, Jeremias
    Carmo, Mariana A. V.
    Azevedo, Luciana
    Camps, Ihosvany
    Abud, Yuri K. D.
    Sant'Anna, Celso
    Franco, Robson M.
    Freitas, Monica Q.
    Silva, Marcia C.
    Raices, Renata S. L.
    Escher, Graziela B.
    Granato, Daniel
    Ranadheera, C. Senaka
    Nazzaro, Filomena
    Cruz, Adriano G.
    [J]. FOOD CHEMISTRY, 2018, 246 : 464 - 472
  • [5] The effect of concentration of chymosin on the yield and sensory properties of camel cheese and on its microbiological quality
    Benkerroum, Noreddine
    Dehhaoui, Mohammed
    El Fayq, Abdelmalek
    Tlaiha, Rachida
    [J]. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2011, 64 (02) : 232 - 239
  • [6] Physicochemical characteristics and renneting properties of camels' milk: A comparison with goats', ewes' and cows' milks
    Bornaz, Salwa
    Sahli, Ali
    Attalah, Amira
    Attia, Hamadi
    [J]. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2009, 62 (04) : 505 - 513
  • [7] Dejmek P., 2004, Cheese: Chemistry, Physics, and Microbiology, V1, P71, DOI DOI 10.1016/S1874-558X(04)80063-0
  • [8] Effects of trace element supplementation on milk yield and composition in camels
    Dell'Orto, V
    Cattaneo, D
    Beretta, E
    Baldi, A
    Savoini, G
    [J]. INTERNATIONAL DAIRY JOURNAL, 2000, 10 (12) : 873 - 879
  • [9] Fresh cheese from camel milk coagulated with Camifloc
    El Zubeir, Ibtisam E. M.
    Jabreel, Samah O.
    [J]. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2008, 61 (01) : 90 - 95
  • [10] El-Agamy EI, 2017, HANDBOOK OF MILK OF NON-BOVINE MAMMALS, 2ND EDITION, P409
12345