Manufacture of dry- and brine-salted soft camel cheeses for the camel dairy industry
Résumé
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 SCCD
and 8.22 0.90 kg/100 kg with 469 73.8 g/kg dry matter for SCC-B.