Physicochemical properties, sensory quality, and coagulation behavior of camel versus bovine milk soft unripened cheeses

Physicochemical properties, sensory quality, and coagulation behavior of camel versus bovine milk soft unripened cheeses

This study investigated the coagulation properties of camel milk (CM) and bovine milk (BM) and the resulting soft unripened cheeses obtained by treatment with chymosin (1000 IMCU/ML milk) or citric acid or acetic acid (30% acid/L milk). The cheeses were evaluated for yield, moisture, microstructure,...

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Bibliographic Details
Main Authors: Mustapha Mbye, Bhawna Sobti, Mariam Khamis Al Nuami, Yamna Al Shamsi, Latifa Al Khateri, Reyam Al Saedi, Maitha Saeed, Tholkappiyan Ramachandran, Fathalla Hamed, Afaf Kamal-Eldin
Format: Article
Language:English
Published: Elsevier 2020-08-01
Series:NFS Journal
Subjects:
Camel milk
Bovine milk
Cheese
Coagulation
Microstructure
Sensory quality
Online Access:http://www.sciencedirect.com/science/article/pii/S2352364620300080

Internet

http://www.sciencedirect.com/science/article/pii/S2352364620300080

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