Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

Abstract

Protein degradation, rheological properties, sensory properties and the aroma profile of soft brined cheese made from camel milk using two levels of coagulant (camel chymosin) [55 and 85 International Milk Clotting Units (IMCU) L−1] and two levels of brine (2% or 5% NaCl, w/w) were investigated over a ripening period of 60 d. Casein degradation in soft brined camel milk cheese significantly (p < 0.05) increased during ripening and with increase of coagulant level. Young's modulus and stress at fracture significantly (p < 0.05) increased with increasing level of salt in moisture in the cheese during ripening. However, cheese made with 85 IMCU L−1 coagulant resulted in softening of cheese texture and higher salt uptake. Using descriptive sensory analysis, the experimental cheeses were described as salty, sour and firm. The volatile aroma compounds formed in soft ripened camel milk cheese are affected by ripening time, and coagulant and NaCl levels.