Using recombinant camel chymosin to make white soft cheese from camel milk

被引：0
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作者：
Al-zoreky, Najeeb S. [1 ,3 ]
Almathen, Faisal S. [2 ,3 ]
机构：
[1] Department of Food and Nutrition Sciences, College of Agricultural & Food Sciences, King Faisal University, Al-Ahsa,31982, Saudi Arabia
[2] Department of Veterinary Public Health, College of Veterinary Medicine, King Faisal University, Al-Ahsa,31982, Saudi Arabia
[3] Camel Research Center, King Faisal University, Al-Ahsa,31982, Saudi Arabia
来源：
Food Chemistry | 2021年 / 337卷
关键词：
Cams - Mammals - Physicochemical properties;
D O I：
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摘要：
Bovine derived chymosin in rennet cannot coagulate camel milk (CAM). The study aimed at producing cheese curd from CAM using a recombinant camel chymosin. Pasteurized CAM was prepared for curdling using a recombinant camel chymosin (50 IMCU/ kg). CAM (pH 6.65) contained 2.83% Fat, 3.34% proteins and 9.11% non-fat solids. Physicochemical properties of soft cheese from cultured CAM were 51.89%, 15.62%, 20.21% and 2.47% for moisture, protein, fat and ash, respectively. Cultured CAM afforded higher cheese yield (8.75%) than non-cultured CAM (3.34%). CAM cheese whey had 48.94% and 76.80% of the fat and proteins, respectively, of their corresponding concentrations in CAM. The study is the first report on soft cheeses from CAM (cultured and non-cultured) using a recombinant camel chymosin, with reference to whey constituents. CAM cheese and whey could be added-value products. © 2020 Elsevier Ltd
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