Coagulation and Preparation of Soft Unripened Cheese from Camel Milk using Camel Chymosin

Abstract

Camel milk is known for not being suitable for processing it into different dairy products. Efforts have been made to make cheese from camel milk, but still there is no well accepted manufacturing protocol to be adopted. Hence this experiment was initiated to investigate the effect of
different levels of camel chymosin concentrations on camel milk gelation properties and the influence of cooking (at 55oC) on the characteristics of soft un-ripened cheese made from camel milk. Soft unripened cheese was made with 3x2 factorial design with CRD arrangement in which three levels of camel chymosin concentrations (40, 70, and 100 IMCU/L) and two levels of cooking (cooked and uncooked curd) and then cheese quality, yield, texture profile analysis (TPA) hardness and sensory attributes were analyzed. The shortest gelation time was observed for camel chymosin concentration of 100 IMCU/L and 70 IMCU/L whereas the highest maximum gel firmness was observed for camel chymosin level of 40 IMCU/L. Significantly highest (P<0.001) cheese yield was observed for uncooked
cheese at 100 IMCU/ L coagulant level. Cooked cheese made using 100 IMCU/L had significantly highest values for protein, total solid, ash and hardness. Whereas, the color, texture and appearance scores were significantly higher for 40 IMCU/L cooked cheese. However, the taste, aroma and overall acceptance of cooked cheese made using 70 IMCU/L gave the highest score. It could be concluded that, using medium level chymosin concentration (70 IMCU/L) as well as cooking of camel milk curd
could be suitable approaches for making of soft unripened cheese from camel milk.