Physicochemical, sensory and coagulation properties of dromedary and cows’ skim milk white brined cheeses

Abstract

The coagulation of dromedary and cows' skim milk using camel chymosin was evaluated. Milk coagulation was monitored using viscosimetric and conductometric techniques. Syneresis and cheese yield were also assessed. The proximate composition, colour, texture and sensory properties of the cheeses obtained were investigated over 7 days storage. The initial viscosity value was higher for cows' skim milk than for dromedary skim milk. Dromedary skim milk had substantially longer coagulation time (about 72.3 min) than cows' skim milk (about 27.5 min). Dromedary skim milk gel had lower syneresis percentage and moisture content with higher cheese yield. pH values of white brined cheeses decreased during storage with lower values for dromedary skim milk cheeses. Hardness of cheeses increased during storage with higher values for cows' skim milk cheeses. Regardless of storage day, dromedary skim milk cheeses were more acceptable than cows’ skim milk cheeses as evaluated by sensory panellists.