Cheese ability of dromedary milk

Abstract

Cheesemaking is a method of preservation of milk widely used all over the world on household as industrial scale. In the particular case of dromedary milk, the process is said difficult or impossible, due to difficulties faced for clotting the milk. The following work is aimed to estimate the ability of camel milk for renneting period, but also during the other phasis of the processing of the main types of cheeses. The results confirmed that addition of calcium chloride (15 g/lOO 1) reduced from 20 to 50 D. 100 the clottine period. Curds are characterized by a high brittleness which is induced by the low content of dry matter of the milk. The practical modalities of draining are depending on the
rheological properties of curd which implicate the necessity to limit in intensity the mechanical operations. For the different types of cheese, the ripening period is performed under satisfactory conditions and the organoleptical quality of the products considered as good. However, in comparison with manufacturing made from cow milk, the total solid contents of the wheys are higher and cheese yield lower.