Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties

This study addresses the processing limitations of camel milk for production of textured camel milk cheese by utilising the green carob extract (GCE) as a novel coagulant. The response surface methodology was employed to assess the impact of GCE on the cheese quality parameters. Maximal soft camel c...

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Bibliographic Details
Published inInternational journal of dairy technology
Main Authors Omrani, Abir, Sboui, Amel, Hannachi, Hédia, Hamouda, Maha, Dbara, Mohamed, Hammadi, Mohamed, Khorchani, Touhami, Maqsood, Sajid
Format Journal Article
LanguageEnglish
Published 15.09.2024
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Summary:This study addresses the processing limitations of camel milk for production of textured camel milk cheese by utilising the green carob extract (GCE) as a novel coagulant. The response surface methodology was employed to assess the impact of GCE on the cheese quality parameters. Maximal soft camel cheese yield (24.1%) was achieved using 12% (v/v) of GCE, coagulation at 53.6°C, and incubation time of 9 h 52 min. Compositional analysis revealed the richness of soft camel cheese in dry matter (33.8 ± 81.61%), carbohydrates (3.66 ± 0.45%), and calcium (632.83 ± 68.43 mg/100 g). The addition of GCE enhanced the cheese's flavour and texture.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.13118