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Manufacturing camel cheese: the experience of Saudi Arabia

Konuspayeva Gaukhar, Algruin Kh., Al-Hammad Kh., Alshammari Fahad, Azeebi A.M., Al-Rasheedi F.S., Al-Gedan M.M., Al-Omairi A., Faye Bernard. 2015. Manufacturing camel cheese: the experience of Saudi Arabia. Veterinariâ, 42 (2), n.spéc. Silk road camel: The camelids, main stake for sustainable development : pp. 203-205. 4th Conference of the International Society of Camelid Research and Development/ISOCARD 2015. 4, Almaty, Kazakhstan, 8 June 2015/12 June 2015.

Journal article ; Article de revue sans comité de lecture
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Titre kazakh : [Titre en Kazakh] / Titre russe : [Titre en Russe]

Additional Information : Résumés disponibles en Kazakh et en Russe

Abstract : Unlike other dairy products, camel cheese processing is recent. Thanks to recombinant camel chymosin, camel cheese making is easier. In Saudi Arabia, camel cheese making was developed for last 4 years in the Camel project (FAO project). Our cheeses are made with fresh milk strictly controlled for their microbiological quality (coliform, total flora). The milk composition is known, all samples being analyzed with Milkoscan-FOSS FT1 ©. Different starters are used from Coquard © (France) according to the type of cheese expected. All along the process, the pH is checked (draining, moulding, pressing, salting). The composition of the whey is also determined. At the end of the process, after salting, dry matter and final pH are measured as well as the total yield. Cheese of Haloumi type are pasteurized in their whey and packaged under vacuum. Some cheeses are ripening in special cave for few weeks (Mozzarella, Feta) or months (Camembert, Saint- Paulin). The cheese yield is depending of the cheese type but occurs between 8 and 12%. Sensory tests are performed. These cheeses are available on the market. Different experiments are performed in order to test the effect of different starters. (Résumé d'auteur)

Mots-clés Agrovoc : Dromadaire, Lait de chamelle, Fromage, Fabrication fromagère, Qualité des aliments, Microbiologie, Composition des aliments, Commercialisation

Mots-clés géographiques Agrovoc : Arabie Saoudite

Mots-clés complémentaires : Filière agro-alimentaire

Classification Agris : Q01 - Food science and technology
Q02 - Food processing and preservation
Q04 - Food composition
L01 - Animal husbandry
E21 - Agro-industry

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

Auteurs et affiliations

  • Konuspayeva Gaukhar, Al-Farabi Kazakh National University (KAZ)
  • Algruin Kh., Al-Farabi Kazakh National University (KAZ)
  • Al-Hammad Kh., Al-Farabi Kazakh National University (KAZ)
  • Alshammari Fahad, Al-Farabi Kazakh National University (KAZ)
  • Azeebi A.M., Al-Farabi Kazakh National University (KAZ)
  • Al-Rasheedi F.S., Camel Project (SAU)
  • Al-Gedan M.M., Al-Farabi Kazakh National University (KAZ)
  • Al-Omairi A., Al-Farabi Kazakh National University (KAZ)
  • Faye Bernard, CIRAD-ES-UMR SELMET (SAU)

Autres liens de la publication

Source : Cirad-Agritrop (https://agritrop.cirad.fr/577406/)

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