home icon user icon
Welcome to International Network for Natural Sciences | INNS Pub.
Home My Account
Submit Manuscript
double_slash
breadcumb_bg

Development and Evaluation of Camel Milk Cheese

Paper Details

Research Paper 01/09/2020
Views (409) Download (17)
current_issue_feature_image
publication_file

Development and Evaluation of Camel Milk Cheese

Muhammad Sufyan, Hafiza Saima, Muhammad Abdul Rahim, Waseem Khalid, Muhammad Mudassar Bashir, Saira Safdar, Asif Ali, Ali Ikram, Aqsa Bashir, Marryam Ahmad
Int. J. Biosci.17( 3), 114-123, September 2020.
Certificate: IJB 2020 [Generate Certificate]
Key: Camel MilkCamel Milk CheeseProximate analysisSensory evaluation

Abstract

A nutrient-rich liquid food that comes from the mammary glands of animals is called milk. Camel milk is a great source of carbohydrates, protein and energy. Camel milk is not yet widely used in dairy products and camel milk products are not common in food industries. Therefore, this research has been conducted on making cheese from camel milk with different combinations of sheep milk. In first phase, chemical composition of camel milk was determined. In next phase, fresh cheese was prepared from camel milk, using the camifloc powder as a coagulation with different combination of sheep milk Camel (40%) + Sheep (60%), Camel (50%) + Sheep (50%) and Camel (60%) + Sheep (40%). The causes of chemical, microbial, and sensory analysis were examined, which included protein, fat, ash and total solids 16.92%, 18.71%, 1.61% and 44.82% respectively. The total bacteria count for camel’s milk cheese was also lower 9.12 * 105 counts. The highest average values ​​of color, taste, texture, and overall acceptability were 3.40 ± 0.221, 3.80 ± 0.416, 3.80 ± 0.327, and 4.30 ± 0.335 respectively. The addition of sheep’s milk was also affecting the sensory characteristics of camel cheese. The results showed that the best cheese was decided by a panelist consisting of 50% camel’s milk and 50% sheep’s milk.

VIEWS 16
Cover PDF

Agrawal R, Budania S, Sharma P, Gupta R, Kochar D, Panwar R, Sahani M. 2007. Zero prevalence of diabetes in camel milk consuming Raica community of north-west Rajasthan, India. Diabetes research and clinical practice 76(2), 290-296. https://doi.org/10.1016/j.diabres.2006.09.036

Ahmed AAH, Sayed RG, Sayed M. 2014. Nutritional value and sanitary evaluation of raw Camel’s milk. Emirates Journal of Food and Agriculture 317-326. https://doi.org/10.9755/ejfa.v26i4.16158   https://doi.org/10.4236/fns.2011.26092

AOAC. 1990. Official Methods of Analysis. Association of Official Analytical Chemists, Arlington, VA.

Attia H, Kherouatou N, Dhouib A. 2001. Dromedary milk lactic acid fermentation: microbiological and rheological characteristics. Journal of industrial Microbiology and biotechnology 26(5), 263-270. https://doi.org/10.1038/sj.jim.7000111

Ayad EH. 2009. Starter culture development for improving safety and quality of Domiati cheese. Food microbiology 26(5), 533-541. https://doi.org/10.1016/j.fm.2009.03.007

Broadbent JR, Steele JL. 2005. Cheese flavor and the genomics of lactic acid bacteria. ASM News 71(3), 121-128.

Derar AMA, El Zubeir IE. 2016. Effect of fortifying camel milk with sheep milk on the processing properties, chemical composition and acceptability of cheeses. Journal of Food Science and Engineering 6, 215-226. https://doi.org/10.1155/2018/7464297

Derar AMA, El Zubeir IEM. 2014. Compositional Content of White Cheese Manufactured from mixtures of camel and sheep milk during storage. Journal Food Nutrition Disorder 3(3), 2. https://doi.org/10.4172/2324-9323.10001

Drewnowski A. 2011. The contribution of milk and milk products to micronutrient density and affordability of the US diet. Journal of the American College of Nutrition 30(5), 422S-428S. https://doi.org/10.1080/07315724.2011.10719986

El Zubeir IE, Jabreel SO. 2008. Fresh cheese from camel milk coagulated with Camifloc. International Journal of Dairy Technology 61(1), 90-95. https://doi.org/10.1111/j.1471-0307.2008.00360

Elayan AA, Suleiman A, Saleh F. 2010. The Hypocholesterolemic Effect of Gariss and Gariss Containing. Asian Journal of Biochemistry 5(3), 205-209. https://doi.org/10.3923/ajb.2008.43.47

El-Hatmi H, Levieux A, Levieux D. 2006. Camel (Camelus dromedarius) immunoglobulin G, α-lactalbumin, serum albumin and lactoferrin in colostrum and milk during the early post partum period. Journal of Dairy Research 73(3), 288-293. https://doi.org/10.1017/S0022029906001713

Farah Z, Rüegg M. 1991. The creaming properties and size distribution of fat globules in camel milk. Journal of dairy science 74(9), 2901-2904. https://doi.org/10.3168/jds.S0022-0302(91)78472-5

Freitas CA, Malcata FX. 2002. “Microbiology and Biochemistry of Cheeses with appe’lation d’origine proteg’e and Manufactured in the Iberian Peninsula from Ovine and Caprine Milks.” Journal of Dairy Science 83(3), 584-602. https://doi.org/10.3168/jds.S0022-0302(00)74918-6

Getahun T, Belay K. 2002. Camel Husbandry Practices in Eastern Ethiopia: The Case of JUJIGA and Shinile Zones. Nomadic Peoples 158-179.

Hashim IB, Khalil AH, Habib H. 2009. Quality and acceptability of a set-type yogurt made from camel milk. Journal of dairy science 92(3), 857-862. https://doi.org/10.3168/jds.2008-1408

Huth PJ, Fulgoni VL, Keast DR, Park K, Auestad N. 2013. Major food sources of calories, added sugars, and saturated fat and their contribution to essential nutrient intakes in the US diet: data from the national health and nutrition examination survey (2003–2006). Nutrition journal 12(1), 116. https://doi.org/10.1186/1475-2891-12-116

Inayat S, Arain MA, Khaskheli M, Malik AH. 2003. Study of the effect of processing on the chemical quality of soft unripened cheese made from camel milk. Pakistan Journal of nutrition 2(2), 102-105.

Iqbal A, Gill RA, Younas M. 2001. Milk composition of Pakistani camel (Camelus dromedaries) kept under station/farmer’s conditions. Emirates Journal of Food and Agriculture 7-10. https://doi.org/10.9755/ejfa.v12i1.5197

Khan H, Athar IH, Aslam M. 2004. Evaluation of cheese prepared by processing camel milk. Pakistan Journal of Zoology 36(4), 323-326.

Krivošíková A, Nagyová Ľ, Kubelaková A, Mokrý S. 2019. Consumer preferences on milk market: evidence from Slovak Republic. Potravinarstvo Slovak Journal of Food Sciences 13(1), 961-970. https://doi.org/10.5219/1221

Lynch SR. 2011. Why nutritional iron deficiency persists as a worldwide problem. The Journal of nutrition 141(4), 763S-768S. https://doi.org/10.3945/jn.110.130609

Mal G, Sena DS, Jain V, Sahani M. 2006. Therapeutic value of camel milk as a nutritional supplement for multiple drug resistant (MDR) tuberculosis patients. Israel Journal of Veterinary Medicine 61(3/4), 88.

Marshall RT. 1992. Standard methods for the examination of dairy products. 16th ed, USA.

Mehaia MA. 1993. Fresh soft white cheese (Domiati-Type) from camel milk: composition, yield, and sensory evaluation. Journal of Dairy Science 76(10), 2845-2855. https://doi.org/10.3168/jds.S0022-0302(93)77623-7

Pelissier JP, Manchon P. 1976. “Comparative study of the Bitter Taste of Enzymic Hydrolysates from Cow, Ewe and Goat Caseins. Journal of Food Science 41(2), 231-3. https://doi.org/10.1111/j.1365-2621.1976.tb00590

Ramet JP. 1990. Processing of dairy products from camel milk in Saudi Arabia. Mission report. Rome, FAO.

Ramet JP. 2001. “The Technology of Making Cheese from Camel Milk (Camelus Dromedarius).” In: FAO Animal Production and Health Paper. No. 113, Rome, Italy: Food and Agriculture Organization of the United Nations 74.

Siddig SM, Sulieman AME, Salih ZA, Abdelmuhsin AA. 2016. Quality characteristics of white cheese (Jibnabeida) produced using camel milk and mixture of camel milk and cow milk. International Journal of Food Science Nutrition 6, 49-54. https://doi.org/10.5923/j.food.20160603.01

Steel RG. 1997. Principles and procedures of statistical a biometrical approach (No. 519.5 S8).

Sulieman AME, Siddig SM, Salih ZA. 2016. Microbiological Characteristics and Sensory Evaluation of White Cheese Produced by Using Camel Milk and Mixture of Camel and Cow Milk. https://doi.org/10.5923/j.microbiology.20160601.02

Wang N, Wang KY, Li G, Guo W, Liu D. 2015.  Expression and characterization of camel chymosin in Pichia pastoris. Protein expression and purification 111, 75-81. https://doi.org/10.1016/j.pep.2015.03.012

Whigham LD, Watras AC, Schoeller DA. 2007. Efficacy of conjugated linoleic acid for reducing fat mass: a meta-analysis in humans. The American journal of clinical nutrition 85(5), 1203-1211. https://doi.org/10.1093/ajcn/85.5.1203

Yadav AK, Kumar R, Priyadarshini L, Singh J. 2015. Composition and medicinal properties of camel milk: A Review. Asian Journal of Dairy and Food Research 34(2), 83-91. https://doi.org/10.5958/0976-0563.2015.00018.4

Yaqoob M, Nawaz H. 2007. Potential of Pakistani camel for dairy and other uses. Animal Science Journal 78(5), 467-475. https://doi.org/10.1111/j.1740-0929.2007.00464.

Submit Manuscript