Effect of starter cultures on properties of soft white cheese made from camel (Camelus dromedarius) milk

Abstract

This experiment was conducted to investigate the effect of starter cultures on the physicochemical properties, texture, and consumer preferences of soft white cheese (SWC) made from camel (Camelus dromedarius) milk. The experiment was laid out in a completely randomized design with 5 treatments [starter cultures; i.e., 1 thermophilic (STI-12), 2 blended (RST-743 and XPL-2), and 2 mesophilic cultures]. Starter cultures STI-12 and RST-743 were inoculated at 37°C, whereas XPL-2, R-707, and CHN-22 were inoculated at 30°C. Camel milk inoculated using STI-12 and RST-743 cultures resulted in faster acidification than XPL-2, R-707, and CHN-22 cultures. Camel milk SWC made using STI-12 and CHN-22 cultures gave lower pH (4.54) and titratable acidity (0.59), respectively, whereas R-707 culture resulted in high cheese yield (13.44 g/100 g). In addition, high fat (20.91 g/100 g), protein (17.49 g/100 g), total solids (43.44 g/100 g), and ash (2.40 g/100 g) contents were recorded for SWC made from camel milk made using RST-743 culture. Instrumental analysis of cheese texture revealed differences in resistance to deformation in which camel milk SWC made using RST-743 culture gave higher firmness (3.20 N) and brittleness (3.12 N). However, no significant difference was observed among camel milk SWC adhesiveness made using different starter cultures. Consumer preference for appearance, aroma, taste, and overall acceptances of SWC were affected by inoculation of starter cultures. Considering curd firmness, cheese yield, compositional quality, and textures using STI-12, RST-743, and R-707, these cultures were found to be better for the manufacture of camel milk SWC.

Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation

“…Then, cheeses were cut into 2 × 0.5-cm cubes and placed vertically in the middle of the container. Measurement conditions were as follows: test mode: TPA; pretest speed: 5 mm/s; test speed: 1 mm/s; speed after test: 5 mm/s; trigger force: 5 g; interval between two presses: 5 s; and target mode: deformation 50% (Bekele et al, 2019). The test required two consecutive presses with a test speed of 1 mm/s.…”

Milk Products from Minor Dairy Species: A Review

“…Most of the investigations conducted regarded soft cheese obtained by enzymatic coagulation. The acidity and composition varied with the manufacturing procedures, and the mean reported composition is 5.76 pH, 38.15 g/100 g total solids, 17.37 g/100 g protein, 16.41 g/100 g fat, and 2.23 g/100 g ash [ 155 , 156 , 157 , 158 , 159 ]. Overall, the mean values reported widely varied due to differences in coagulation time, curd strength, level of CaCl 2 , type starter culture used, and recipe followed during processing.…”

“…A few reports are available about the sensory characteristics of camel cheeses. Consumer acceptability of soft and semi-ripened cheese from camel milk were examined and resulted acceptable in five basic sensory attributes (appearance, color, taste, flavor, and texture) [ 156 , 157 , 162 , 165 ]; however, Benkerroum et al [ 162 ] reported that the acceptability of soft cheese depended on concentration of coagulant and 1.7 mL L 1 dose (1020 IMCU L −1 ) was chosen as optimal. Descriptive sensory analysis was applied to soft-brined Feta-type camel cheese: the sensory attributes were not specific and resembled most brined cheese made from milk of other species; the most important descriptors were salty, sour, and firm.…”

Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor

“…Texture properties were measured using a TA texture analyzer (TA.XTPlus; Stable Micro System Co., United Kingdom) and a P/36R cylindrical probe (TA15/1000, 458 Å, 36 mm diameter) by reference to the method of Bekele et al (2019). The test mode was TPA, the compression rate was 5 mm/s, the test speed was 1 mm/s, the speed after test was 5 mm/s, the trigger force was 5 g, the interval between measurements was 5 s, the deformation of the samples was 50%, and two consecutive determinations were performed for each sample.…”