Processing and Some Phsico-Chemical Properties of White Cheese Made From Camel Milk Using Capparis Decidua Fruits Extract As A Coagulant

Abstract

This study aimed to investigate the processing and some phsico-chemical properties of white cheese made from camel's milk using Capparis decidue fruits extract as a coagulant. The fruits extraction was prepared by weighting 20 grams of the crushed dry fruits that shacked with 100 ml distilled water before soaking in water for 24 hours (4°C). The camel milk was heated to 62ºC and then cooled for 5 minutes to 45ºC in an ice water. The extracted fruits of C. deciduas were added (3% and 5%). After cheese coagulant was formed, the cheeses were salted with NaCl salt (1% w/v) and stored for 5 weeks into small plastic cups in refrigerator (4°C). The chemical composition was conducted every week. Data were analyzed using statistic 8 programs using the LSD test. The cheese yield using 3% and 5% extract revealed 10.85% and 14.57%, respectively. The data showed significant (P<0.05) higher acidity (1.24% vs. 0.64%) in the cheese made using 5% fruits extract compared to that made using 3% fruits extract, respectively. Also, highly (P<0.001) significant pH (4.88 vs. 4.81) was found in the cheese made using 5% extract compared to 3% extract, while there was no- significant (P>0.05) variation in the protein and fat content. Also, lower total bacterial count was found for the cheese that was produced using 5% Capparise decidue compared to those made using 3%. This study showed that the fruits extract of Capparis decidue at 5% can be used as a coagulant for camel milk with good yield and acceptable shelf life (5 weeks). This is a promising result, which needs further research investigation for the possibility of the further uses and application Capparis decidue as a coagulant.