Effect of casein to fat ratio of camel milk on solids losses in cheese whey and their recovery in camel milk cheese

被引：8
|
作者：
Baig, Davuddin [1 ]
Sabikhi, Latha [1 ]
Khetra, Yogesh [1 ]
Kumar, Devendra [2 ]
机构：
[1] ICAR Res Complex, Natl Dairy Res Inst, Dairy Technol Div, Karnal 132001, Haryana, India
[2] ICAR Res Complex, Natl Res Ctr Camel, Div Livestock Prod Technol, Bikaner 334001, Rajasthan, India
来源：
INTERNATIONAL DAIRY JOURNAL | 2022年 / 124卷
关键词：
YIELD; MICROSTRUCTURE; CALCIUM; ZINC;
D O I：
10.1016/j.idairyj.2021.105185
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Three sets of camel milk were standardised at different casein/fat ratios [0.73 (set A, control), 0.60 (set B) and 0.90 (set C)] using skim milk and cream separated from camel milk. The milk was coagulated using camel chymosin and cheese was prepared. The whey (AW, BW and CW) and cheese samples (AC, BC and CC) from respective milk samples A, B and C, were analysed for composition and colour. Cheese whey with higher losses in solids and minerals (AW and BW) had higher L* value, whiteness index and lower total colour difference (DE) compared with CW. Camel milk cheese CC had higher solid and mineral recovery resulting in higher cheese yield as compared with other experimental cheeses. The results indicated that standardising camel milk to 0.90C/F led to higher cheese yield and lower mineral and solids losses in whey. (c) 2021 Elsevier Ltd. All rights reserved.
引用
收藏
页数：8
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