Agritrop
Home

Manufacture of dry- and brine-salted soft camel cheeses for the camel dairy industry

Konuspayeva Gaukhar, Camier Bénédicte, Aleilawi Nasser, Al-Shumeimyri Mohamed, Al-Hammad Kh., Algruin Kh., Alshammari Fahad, Beaucher Eric, Faye Bernard. 2017. Manufacture of dry- and brine-salted soft camel cheeses for the camel dairy industry. International Journal of Dairy Technology, 70 (1) : pp. 92-101.

Journal article ; Article de revue à facteur d'impact
[img] Published version - Anglais
Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.
582676.pdf

Télécharger (260kB)

Quartile : Q3, Sujet : FOOD SCIENCE & TECHNOLOGY

Abstract : Two experiments were conducted in a camel cheese study to (i) compare camel cheese to bovine cheese made from bovine milk standardised to simulate camel milk, and (ii) describe the technology for manufacture of dry (SCC-D) and brine-salted soft camel cheese (SCC-B). Comparable cheese yield (camel: 7.4 ± 0.15, cow: 7.3 ± 0.55 kg/100 kg of milk) and levels of dry matter loss in whey were observed. Clotting time was 234 s for both cheeses which were made using thermophillic starters. Cheese yield was 9.31 ± 0.64 kg/100 kg with 425.6 ± 38.2 g/kg cheese dry matter for SCC-D and 8.22 ± 0.90 kg/100 kg with 469 ± 73.8 g/kg dry matter for SCC-B. (Résumé d'auteur)

Mots-clés Agrovoc : Fromage à pâte molle, Lait de chamelle, Lait de vache, Lait de brebis, Technologie alimentaire, Séchage, Salage, Teneur en matière sèche, rendement, Culture starter, Composition globale

Mots-clés géographiques Agrovoc : Arabie Saoudite, France

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

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

Auteurs et affiliations

  • Konuspayeva Gaukhar, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Camier Bénédicte, INRA (FRA)
  • Aleilawi Nasser, Conservation and Genetic Improvement Center (SAU)
  • Al-Shumeimyri Mohamed, Conservation and Genetic Improvement Center (SAU)
  • Al-Hammad Kh., Conservation and Genetic Improvement Center (SAU)
  • Algruin Kh., Conservation and Genetic Improvement Center (SAU)
  • Alshammari Fahad, Conservation and Genetic Improvement Center (SAU)
  • Beaucher Eric, INRA (FRA)
  • Faye Bernard, CIRAD-ES-UMR SELMET (FRA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/582676/)

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2021-02-27 ]