Effect of storage conditions on physicochemical, sensory, and structural properties of dromedary and cow’s skim milk soft‐brined cheese

Abstract

The effect of storage temperature (10 or 15℃) on physicochemical composition, texture, sensory, and structural properties of soft-brined cheese obtained from dromedary and cow’s skim milk during 1, 30, and 90 days of ripening was investigated. Storage temperature had a significant effect on pH for dromedary cheese. Indeed, the pH of dromedary cheese stored at 15℃ (4.16) was significantly lower than those stored at 10℃ (5.07) over 90 days of ripening. Scanning electron microscopy showed that the size of pores decreases in dromedary cheese with the increase in ripening temperature and storage duration. A significant increase in hardness of dromedary and cow cheese was observed with increasing storage temperature and duration. The hardness values were highest for dromedary and cow cheese on 90 days of ripening at 15℃ (132.80N and 150.72N, respectively). Dromedary cheese stored at 10℃ was most appreciated by the panelists (3.50) over ripening. Novelty impact statement The transformation of dromedary milk into cheese is very interesting for its industrialization to overtake the problems associated with the seasonality of dromedary milk production. The quality of the cheese is affected by the duration and temperature of maturation. Increasing the storage temperature (15℃) and duration (90 days) resulted in an increase in hardness of cheese. Dromedary cheese stored at 10℃ was most appreciated by the panelists over ripening.