Development and Evaluation of Camel Milk Cheese

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Research Paper 01/09/2020
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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.
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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.


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