Use of Camel Rennet Extract: Manufacture of Mixed Fresh Cheese and its Quality | Chapter 4 | Food Science and Agriculture: Research Highlights Vol. 2

 

To solve the problem of camel milk coagulation and to diversify the products based on this milk, this study targets the manufacture of fresh cheese by adding the goat milk to camel milk with 50% (v/v). The use of camel rennet extract as a bio-coagulant appears interesting in this milk mixture. The camel rennet was extracted from the abomasum of a 7-month-old dromedary. This extract in the freeze-dried form was recommended compared to the liquid form. The study of the optimisation of the quantity to be added to the mixed milk based on the cheese yield and texture was 0.2g/L. In addition, the use of a blend of mesophilic and thermophilic starter cultures was also recommended in the improvement of the acidification of the mixed milks. The quality of the fresh cheese obtained was approved at the physicochemical level by a good protein retention with 36.26 ± 1.75%/DM. Texture profile analysis revealed a cohesiveness of 0.32 ± 0.01 mm and a springiness of 14.25 ± 0.63 mm. The microstructure showed that the resulting cheese had numerous and large pores. FTIR analysis monitors the physicochemical composition, and X-ray diffraction analysis revealed a non-crystalline structure of the cheese. On the sensory scale, the panellists preferred the cheese coagulated with the freeze-dried camel rennet, with a score of 9/15. Finally, this study has proven the effectiveness of using camel rennet in cheese-making technology based on camel milk.

 

Author (s) Details

 

Biya Bouras
Research Laboratory of Biology, Environment and Health (LBEH), University of El Oued, El Oued 39000, Algeria.

 

Ouarda Aissaoui-Zitoun
Laboratory of Nutrition and Food Technology (LNTA), Institute of Nutrition, Feeding and Agrofood Technology (INATAA), University Mentouri Brothers Constantine 1, Constantine 25017, Algeria.

 

Férial Aziza Benyahia
Agro-Food Engineering Laboratory (GENIAAL), Institute of Nutrition, Feeding and Agrofood Technology (INATAA), University Mentouri Brothers Constantine 1, Constantine 25017, Algeria.

 

Souhila Djema
Research Center in Physicochemical Analysis (CRAPC), Bou Ismail 42004, Algeria.

 

Leila Bouras
Research Laboratory of Exploitation and Valorization of Saharan Energy Resources (EVSER), University of El Oued, El Oued 39000, Algeria.

Mohammed Nassereddine Zidoune
Laboratory of Nutrition and Food Technology (LNTA), Institute of Nutrition, Feeding and Agrofood Technology (INATAA), University Mentouri Brothers Constantine 1, Constantine 25017, Algeria.

 

Imène Felfoul
Valuation, Analysis and Food Safety Laboratory (LAVASA), National Engineering School of Sfax (ENIS), University of Sfax, Route Soukra, Sfax 3038, Tunisia.

 

Souhila Djema

Research Center in Physicochemical Analysis (CRAPC), Bou Ismail 42004, Algeria.

 

 

Please see the book here:- https://doi.org/10.9734/bpi/fsarh/v2/5369

Some Characteristics of Kars Gruyere Cheese, One of Turkey's Local Cheeses | Chapter 6 | Research Perspectives of Microbiology and Biotechnology Vol. 2

There are many types of cheese produced locally and offered for sale in Turkey. Among these cheeses, Kars Gruyere cheese has an important place. Gruyere cheese, which is one of the few European-type cheese types produced in Turkey, has an economic value and is appreciated by consumers; Differs greatly from other cheese types because it is full-fat and has a very different aroma. Kars Gruyere cheese is a very high fat, ripe, nutritious and unique cheese type in terms of its preparation. Gruyere cheese produced in Kars province is a dairy product rich in animal protein, which our people lack to a great extent, and it is more valuable than many animal foods with an average of 32.22% protein. In this review, information is given about the chemical, microbiological and physicochemical properties of Kars Gruyere cheese, which is produced by traditional methods in dairies.

Author(s) Details:

Asya Çetinkaya,
Department of Food Engineering, Engineering and Architecture Faculty, Kafkas University, TR-36100 Kars, Turkey.

Güven Gülbaz,
Department of Food Engineering, Engineering and Architecture Faculty, Kafkas University, TR-36100 Kars, Turkey.

Please see the link here: https://stm.bookpi.org/RPMAB-V2/article/view/14121

Optimization of Camel Milk Cheese Processing Using Protease from Latex (Ficus carica) | Chapter 3 | Research Aspects in Agriculture and Veterinary Science Vol. 5

 The goal of this work was to look for new plant peptidases with milk-clotting activity in camel milk in latex fractions from Ficus carica, which might be used as rennet replacements. Fast Protein Liquid Chromatography was used to fractionate latex from fig trees to make the enzymatic preparation (FPLC). The milk is pasteurised at a low temperature and cooled, then added a culture of lactic starters isolated from artisanal fermented milk, followed by an enzymatic preparation of latex; the mixture is incubated for 24 hours at 37°C; the whey is drained to obtain a cheese curd; and finally, the mixture is cooled to obtain a fresh cheese. The cheese yield was evaluated using various fraction doses, and it was discovered that 1 ml of the extract in 100 ml of camel milk had a 15% yield. Camel milk cheese was found to be more acidic, richer in protein (50,04 g/l) and phosphorus (0.199 g/l), but less loaded with total mesophilic flora when compared to cow milk cheese in terms of physicochemical and microbiological characterisation. When compared to cow milk cheese, camel milk cheese has higher levels of fat-soluble vitamins (retinol, K2, and Tocopherol), as well as a higher quantity of ascorbic acid (6.189 mg/kg). Oleic acid (28.4%) is the most abundant fatty acid in camel milk cheese, followed by palmitic acid (27.1%) and stearic acid (2.4%). (23.6 percent ).

Author(s) Details:

Dr. Imen Fguiri,

Laboratory of Livestock and Wild life Institute of Arid Lands (IRA Medenine), Médenine, Tunisia.

Dr. Amel Sboui,
Laboratory of Livestock and Wild life Institute of Arid Lands (IRA Medenine), Médenine, Tunisia.

Dr. Manel Ziadi,
Laboratory of Microbial Ecology and Technology (LETMi), National Institute of Applied Sciences and Technology (INSAT), Tunisia.

Dr. Naziha Ayeb,
Laboratory of Livestock and Wild life Institute of Arid Lands (IRA Medenine), Médenine, Tunisia and Regional Center for Agricultural Research (CRRA) Sidi Bouzid, Tunisia.

Ms. Samira Arroum,
Laboratory of livestock and Wild life Institute of Arid lands (IRA Medenine). Médenine. Tunisia

Mr. Mohamed Dbara,
Laboratory of Livestock and Wild life Institute of Arid Lands (IRA Medenine), Médenine, Tunisia.

Prof. Mohamed Hammadi,
Laboratory of Livestock and Wild life Institute of Arid Lands (IRA Medenine), Médenine, Tunisia.

Prof. Touhami Khorchani,
Laboratory of Livestock and Wild life Institute of Arid Lands (IRA Medenine), Médenine, Tunisia.

Please see the link here: https://stm.bookpi.org/RAAVS-V5/article/view/5712

Strategic Means to Enhance the Yield of Some Selected Cheese Varieties | Chapter 6 | Current Research in Agricultural and Food Science Vol. 5

 Cheese is a ripened, semi-ripened, or unripened dairy product made by coagulating milk with rennet enzyme or acid, then using a starter culture to create acid and flavour. Cheese making entails a number of phases during which some milk solids are certain to be lost at some point, which must be monitored and minimised. The cheese yield is very important to the cheese manufacturers since it affects the cheese manufacturing process and maximises profit. Several factors, both controllable and uncontrollable, influence cheese yield. The recovery of milk fat and casein in the product will be critical to increasing cheese yield. It is easier to improve the yield of soft cheese types than it is to boost the production of hard cheese kinds. Due to the low total solids in the milk at the start, reduced fat cheese production has a low output. As a result, putting a premium on cheese yield increase is critical. In addition to traditional techniques for increasing cheese yield, cheese factories use a variety of strategic methods, including cattle diet manipulation, genetic engineering, additives such as stabilisers and enzymes, high protein food additives such as ultrafiltered retentates and calcium salts, partial homogenization of milk, high pressure processing of milk, and cryogenic processing.

Author(s) Details

A. H. Jana
Department of Dairy Processing and Operations, SMC College of Dairy Science, Anand – 388 110, Gujarat, India.

Tejas B. Soni
AmulFed Dairy, Gandhinagar, India.

Hetal Soni
Havmor Ice Cream Pvt. Ltd., Ahmedabad, India.

View Book :- https://stm.bookpi.org/CRAFS-V5/article/view/1136