New trials to make camel mozzarella

Konuspayeva Gaukhar, Shomamrey M., Aleliwi N., Camier Bénédicte, Faye Bernard. 2014. New trials to make camel mozzarella. Al-Farabi Kazakh National University Bulletin. Biology Series, 60 (1-2) : 138-140.

Résumé : Mozzarella, one of the most consumed cheeses in the world was traditionally done with cow milk. The use of camel milk was tried in the present study. AlI technological production chain is presented in this work. For clotting camel milk,Chy-Max MIOOO (Chr Hansen ® Denmark) was used. For lactic culture,mesophilic starters (Coquard, France) were used. On average, camel mozzarella yield was 7,05% and the glohal composition on fat, protein, lactose, ash, total solids was 18,78±J,58, 30,02±J,72, 0, 3,36±O,45, 53,79±2,34% respectively. Microbiological control showed absence of Salmonella, Lis/eria, S/aphylococcus in aIl studied cheeses. Glubally composition is c10sed ta buffalo or cow mozzarella, but the texture of camel mozzarella is quite differenl. Further studies are needed 10 describe rheological properties of carnet mozzarella.

Mots-clés Agrovoc : lait de chamelle, fromage, fabrication fromagère, composition globale, analyse microbiologique

Mots-clés géographiques Agrovoc : Kazakhstan

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires
Q03 - Contamination et toxicologie alimentaires

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

• Konuspayeva Gaukhar, Al-Farabi Kazakh National University (KAZ)
• Shomamrey M., FAO (KAZ)
• Aleliwi N., INRA (FRA)
• Camier Bénédicte, INRA (FRA)
• Faye Bernard, CIRAD-ES-UMR SELMET (SAU)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/572627/)

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