Abstract: This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel's milk was mixed with sheep's milk at the levels of 25%, 50% and 75%. Then, the cheeses were stored for 21 days in the whey at room temperature (37-40 °C). The study revealed that fortifying camel's milk with sheep's milk improved the processing properties of camel milk for cheese making. The addition o…
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