Abstract
The effects of high-pressure processing (HPP) compared to thermal treatments on the quality of camel vs. bovine cheeses were studied. The study showed that camel milk has a lower microbial load compared to bovine milk, which is maintained during 7 days' storage of the processed milk. The effect of three HPP treatments (350, 450, and 550 MPa for 5 min at 4°C) and two pasteurization treatments (65°C for 30 min and 75°C for 30 s) on the quality of soft unripened camel and bovine milk cheeses were accessed. The cheeses were evaluated for pH, yield, proximate composition, textural and rheological properties, microstructure, and protein profile by SDS-PAGE electrophoresis. The effects of the treatments on cheese's hardness were different between the camel and bovine cheeses; while heat treatment at 65°C for 30 min gave the hardest bovine milk cheese (1,253 ± 20), HPP treatment at 350 MPa for 5 min gave the highest value for camel milk cheese (519 ± 5) (p < 0.05). The hardness of the cheeses was associated with low yield and moisture content. SDS-PAGE electrophoresis revealed that extensive proteolysis might have contributed to the softness of camel cheeses compared to bovine and suggested the involvement of some residual enzyme activities.
Highlights
Nowadays, great attention is given to camel milk production and consumption because of its high nutritional value and digestibility [1]
Studies have shown that high-pressure processing (HPP) treatments at 350 and 450 MPa at room temperature and times
The presence of antimicrobial agents in camel milk may have been the reason for the lower total plate and bacterial counts compared to bovine milk [39]
Summary
Great attention is given to camel milk production and consumption because of its high nutritional value and digestibility [1]. Up to now, their application to camel milk is limited due to the extreme softness of the produced coagulum [3,4,5]. The most crucial step in cheese making is the chymosin-induced coagulation of milk [6]. The coagulation rate and the outcome of the cheese are significantly influenced by different factors, including the animal species and breed, the composition of the milk, and pretreatment of the milk such as pasteurization, homogenization, and pressure treatment [7]. Milk pasteurization is an important step in cheese making to ensure the safety of the cheese [8]. Higher temperatures may lead to adverse effects on curd formation
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