SOME PARAMETERS TO PROCESS CAMEL MILK INTO CHEESE

  • Gaukhar Konuspayeva Department of Biology and Biotechnology, Al-Farabi Kazakh National University, 71 av. Al-Farabi, 050040Almaty, Kazakhstan2Al-Kharj FAO Camel Project, Center for Agriculture Project, P. O. Box n°761 Al-Kharj 11942, Saudi Arabia
  • Benedicte Camier INRA, UMR Science & Technology of Milk and Egg, 65 rue de Saint Brieuc, 35042 Rennes, France
  • Frederic Gaucheron INRA, UMR Science & Technology of Milk and Egg, 65 rue de Saint Brieuc, 35042 Rennes, France
  • Bernard Faye Al-Kharj FAO Camel Project, Center for Agriculture Project, P. O. Box n°761 Al-Kharj 11942, 4CIRAD-ES, TA C-Dir/B Campus International de Baillarguet, Cedex, 34398 Montpellier, France Saudi Arabia

Abstract

Cheese from camel milk was never produced by traditional way. However, Hansen© (Denmark) delivered recently new coagulant agent named ?Chy-Max M? containing transgenic camel chymosine. In the present study, impact of calcium, lactation stage and curd acidification were investigated. Camel milk was shared into 6 samples (100g each) submitted to 3 types of treatment (1. calcium chloride solution (500 g/L diluted 1/10 water); 2. powder of calcium phosphate; 3. no calcium) and 2 temperatures (20°C/36°C). Rennet 50 µL/L (ChyMax) was added in all samples. Milk coagulation was faster at 36°C and renneting pH lower. No difference in clotting time and curd firmness after calcium addition was observed. The curd firmness at 36°C was stronger than at 20°C. For measuring impact of lactation stage, coagulation capacity and curd yield on milk was tested in milk provided by one camel from 12th to 25th day postpartum. Milk was coagulated by Chy-Max (50 µL/L/20°C). No coagulation was observed in the first days of experiment. Then curd start to be formed, but with low yield. The curd was correct and ready to use for cheese making only from the 20th day post-partum. Acidification of camel cheese curd without starters was measured at 20°C and 36°C during 10 hours. Milk pH and curd pH were measured during all cheese processing. At the beginning, milk pH was 6.38 whatever the temperature. Acidification was faster at 36°C than at 20°C. At the time of coagulation, pH of 20°C curd was 5.80 vs 5.08 at 36°C.

Keywords: Camel Cheese, Fermentation, Calcium, Lactation stage
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How to Cite
Konuspayeva, G., B. Camier, F. Gaucheron, and B. Faye. “SOME PARAMETERS TO PROCESS CAMEL MILK INTO CHEESE”. Emirates Journal of Food and Agriculture, Vol. 26, no. 4, Oct. 2013, pp. 354-8, doi:https://doi.org/10.9755/ejfa.v26i4.17277. Accessed 20 Sept. 2019.
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Regular Articles