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

• Published in: International 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
• Language: English
• Published: 15.09.2024

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...