Development of camel milk cheese technology and research of qualitative characteristics

Recently, interest in the production of camel milk and products from it has increased due to its nutritional and medicinal properties, including camel milk cheeses.

In this study, the technology of cheese from non-pasteurized camel milk using mesophilic and thermophilic starter cultures was developed. The composition of camel milk and its microbiological safety indicators were studied. Next, three experimental types of camel milk cheese were prepared, where the physico-chemical composition, cheese yield, mineral composition and organoleptic parameters were determined. Thus, the content of the mass fraction of fat in the studied samples ranged from 25.45 to 22.13%. The mass fraction of solids for all samples was in the range of 50.50-62.30%; ash content was 3.05-3.65%; and the mass fraction of proteins was 17.49, 22.19%, respectively, in the control sample, cheese using mesophilic and thermophilic starter cultures. The cheese yield ranged from 115.20g/l to 137.98 g/l. The mineral composition of camel milk cheese showed that macronutrients such as Na, Mg, Ca, K, P. predominate in all samples. Also, all experimental samples of camel milk cheese had high organoleptic characteristics. 

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