Improving the quality of Domiati cheese made from recombined milk

The possibility of converting camel (Camelus dromedaries) milk into milk products (cheese – yogurt )

“…Composition of cheeses and yoghurt obtained from this study compared favorably with different cheese composition reported from buffalo milks (1). The average cheese yield (12.29 ± 1.63%) obtained from camel milks was lower than that reported for mix camel milk and buffalo milks (6,7,21). Fresh soft white cheeses made from camel milk and yogurt were…”

“…However, Hansen™ (Denmark) delivered recently new coagulant agent named "Chy-Max M" containing camel chymosin [5]. In the traditional pastoral communities, camel milk is consumed fresh or fermented [6] Although camel milk has been consumed for centuries, camel milk products are not common. Recently, however, the manufacture of camel milk products, such as ice cream (4), butter (10), and fermented camel milk (11), has been reported.…”

“…Previous reports indicated that lactose content was responsible for the coagulum formation. [6] dia-filtered milk containing less than 2% lactose produced yogurt with soft coagulum, whereas milk containing at least 2% lactose formed a coagulum. Although the acidification rate of lactic acid bacteria may vary with the type of milk, similar results were reported for mixtures of cow and goat milk) and in garris, a Sudanese traditionally fermented camel milk).…”

Milk By-Products Utilization

“…Addition of whey proteins/carboxymethyl cellulose complex recovered from whey, corresponding to 25-75% of cheese milk weight in Domiati cheese, increased cheese yield, reduced loss of weight during pickling, and enhanced the body of cheese. Flavor intensity was not affected by the addition of whey proteins [11]. Replacement of rennet casein in part with WPC in mozzarella cheese analogue resulted in greater firmness and meltability, lower cohesiveness and fat leakage, and moderate chewiness [12].…”

The effect of concentration of chymosin on the yield and sensory properties of camel cheese and on its microbiological quality

“…However, despite all the possible physico‐chemical adjustments, and the type and concentration of coagulant used, the yield of cheese from camel milk cannot be expected to reach that obtained from cow, goat or buffalo milk: typical yields for these species are 18 to 20 (Cuvelier 2005); 19 to 25 (Ashour et al. 1986; Cuvelier 2005) and 33 to 35 g/100 mL of milk (Ibrahim et al.…”