Table 3.
The effect of milk components, coagulants, and processing condition on the quality of CM cheese.
| References | Objective | Processing method | Key findings |
|---|---|---|---|
| Comparing CM with other milks and effect of milk composition | |||
| Inayat et al. (49) | To compare the quality of unripened CM cheese with buffalo milk cheese | Pasteurization (90°C for 10 min), cooling (40°C), addition of rennet, coagulation (5 h) | Buffalo milk cheese had a better yield and sensory score than CM cheese |
| Shahein et al. (50) | To evaluate the effect of mixing CM and bovine milk on soft cheese yield and curd properties | Cheese made from CM mixed with buffalo milk (90:10, 80:20, 70:30, and 60:40%) by heating (37°C) with 0.04 % calcium chloride. Cheeses stored in plastic boxes of polystyrene in the whey syneresis for 60 days at 5°C | Mixing CM with buffalo milk increased cheese yield, hardness, total solids, fat, ash, protein contents, and decreased weight loss and organoleptic properties during pickling |
| Derar and El Zubeir (51) | To evaluate the properties and sensory quality of fresh soft cheeses made from camel and sheep milks mixtures | Cheese made from mixture of camel & sheep's milks (25, 50, and 75%), CaCl2, Camifloc enzyme | Mixing camel and sheep milks at 50 and 75% levels reduced the coagulation time and improved the cheese texture |
| Saadi et al. (52) | To investigation the chemical composition of cheese made from CM or a mixture of CM and sheep milk | Pasteurization (71°C, 30 s), trypsin enzyme (0.5 g), CaCl2 (0.5 g), in 5 kg mixtures of CM and Sheep milk of milk: (T1) 100% CM, (T2) 75% CM, (T3) 25% CM, (T4) 50% CM, and (T5) 0% CM | Solids, fat, and protein percentages increased with increased sheep milk percentage and cheese quality improved |
| Elnemr et al. (53) | To evaluate the effect of supplementing CM with a milky component (BMR) and sweet potato powder (SPP) on cheese quality | CM supplementation with BMR (20 or 30%) and SPP (1, 2, or 3%), heating (65°C, 30 min), cooling to (42°C), addition of calcium chloride (0.04%) and sodium chloride (3%), and 1% yogurt culture (42°C, for 30 min), and bovine pepsin (4 mg/100 g), drainage (24 h), packing in plastic containers (in 5% brine solution, 4 weeks), and refrigeration at 5°C | Fortification of CM with BMR and SPP reduced the pepsin coagulation time, whey syneresis, and the pH value, and improved the physic-chemical properties of brined cheese |
| Habtegebriel and Emire (54) | To evaluate the effect of total solids, fat content, and amount of coagulant on CM cheese | Pasteurization (65°C, 30 min), cooling (42°C), CaCl2, starter culture (incubation for 60 min), rennet coagulation (8 h) | CM cheese yield was improved by 14.6% by adjusting the fat content to 1.82%, total solid to 14%, and adding 1.5 mg of rennet powder to 100 ml of milk |
| Desouky et al. (55) | To evaluate the effect of concentration of CM powder (5–15%) on BM Cheddar cheese sauce quality | Cheddar cheese sauce was prepared by mixing hot water with disodium phosphate, sodium citrate, chopped cheese without or with CM powder replacement at 5, 10, and 15% ratio | The addition of increased ratio of CM powder in the blend improved the body and texture of the cheese sauce especially the ability to spread the sauce |
| Mbye et al. (11) | To evaluate the CM clotting activities of chymosin, citric, and acetic acid as compared to BM | Pasteurization (63°C, 30 min), cooling (40°C), addition of CaCl2 (3%), starter culture (3%), chymosin (50 IU/L), coagulation (8 h) | CM cheeses produced by camel chymosin and citric and acetic acid are much softer than those of BM |
| Bouazizi et al. (19) | Comparing the coagulation behavior of CM with that of cow's milk | Pasteurization (63°C, 30 min), cooling (35°C), addition of CaCl2 (0.02%), starter culture (3%), chymosin (55 IMCU/L), coagulation (2 h) | The composition, color, and texture were higher for cow cheese but panelists preferred CM cheeses |
| Effect of processing conditions | |||
| Mehaia (56) | To determine the chemical composition, yield, and sensory characteristics of soft cheese prepared from CM by ultrafiltration | Pasteurization (65°C for 30 min), cooling (50°C), ultrafiltration (UF), cooling (42°C), addition of CaCl2 (0.02%) and starter culture (0.5%), 20 min), rennet (0.15/L), coagulation (3 h) | UF increased cheese yield, protein, fat and total solids recovery. CM cheese prepared by UF received a better sensory evaluation than conventional cheese |
| El Hatmi et al. (57) | A study to examine the impact of ultrafiltration (UF) and the addition of Allium roseum on CM cheese | Ultrafiltration, pasteurization (90°C, 10 min), cooling (45°C), addition of CaCl2 (0.2 g/L), starter culture (1%), camel chymosin, coagulation, addition of A. roseum | Cheese made using the UF process has a firmer texture, higher levels of protein, and a higher fat content. Moreover, cheese fortified with A. roseum had higher antioxidant activities |
| Kamal et al. (58) | To evaluate the rheological properties of rennet-induced coagulation of CM and BM under different pre-heating and salt addition | Pre-heating (50 & 70°C, 10 min), cooling (36°C, 5 min), enrichment with 10 or 20 mM CaCl2 or hydrogen phosphate dihydrate (Na2HPO4.2H2O), addition of rennet (6·25 μl in 25 ml milk) | In contrast to BM, preheating CM at 50°C negatively affected the gelation properties while preheating at 70°C prevented gel formation. Adding CaCl2 at 10 or 20 mM reduced the gelation time and increased gel firmness while adding Na2HPO4.2H2O at 10 or 20 mM induced the formation of weak gels from CM and BM pre-heated at 50°C and no gelation for CM pre-heated at 70°C |
| Konuspayeva et al. (59) | To evaluate the effect of calcium, lactation stage, and curd acidification on CM cheese quality | CM warming (20 or 36°C for 30 min), addition of calcium (CaCl2 at 0 or 50 g/L) or calcium phosphate powder), Chy-Max M (50 μL/L, strength 1,000 IMCU, 60 min), curd cut and filtered through cloth | No acceptable curd was obtained from CM before the 25–27 days of lactation. Less chymosin is required for the coagulation of raw than for pasteurized CM. The addition of calcium did not improve the CM curd in this case of heating at lower temperatures |
| Terefe et al. (60) | To identify the optimum conditions for coagulation of CM with partially purified Moringa oleifera enzyme extract | Pasteurization three temperature (55, 60, and 65°C), with three pH (4.5, 5, and 5.5), addition of 0.15 g/L CaCl2, addition of partially purified Moringa oleifera extract.at different volumes (0, 10, 20, 30, and 40%) in test tubes each containing 10 ml of milk, the clotting of the milk was observed | The highest camel milk clotting activity and curd firmness were observed at pH 5, temperature of 65°C and partially purified extract concentration of 10% for both seeds and leaves |
| Mbye et al. (61) | To evaluate the effect of pasteurization temperatures and high-pressure processing (HPP) on CM cheese quality | Pasteurization (65°C for 30 min, 75°C for 30 s) or HPP (350, 450, and 550 MPa for 5 min at 4°C), addition of CaCl2 (3%), starter culture (3%), chymosin (50 IMCU/L), coagulation (8 h) | Semi-hard CM cheeses were obtained after pasteurization (65°C, 30 min) or HPP (350 MPa, 5 min at 4°C) than treatments at high temperature or pressure |
| El Zubeir and Jabreel (62) | To evaluate the effect of the addition of different levels of NaCl on CM cheese quality | Camifloc cheese was made with different salt levels (0.0, 0.5, 1.0%) | CM cheese containing 1% salt had better sensory scores than 0.5% salt |
| Felfoul et al. (63) | To compare the effect of storage temperature (10 or 15°C) on physicochemical composition, texture, sensory, and structural properties of soft-brined camel and bovine cheeses obtained from skim milk and stored for up to 90 days for ripening | Pasteurization (63°C, 30 min), cooling (35°C), addition of CaCl2 (0.02%), starter culture (75 U/1L milk, camel chymosin (55 IMCU/L), coagulation (2 h) at 36°C. addition of 2% NaCl (wt/wt), stored at 10 and 15°C for 90 at controlled (80–90% Relative humidity | Camel and cow cheeses ripened at 15°C for 90 days had highest hardness values. However, CM cheese stored at 10°C was most appreciated by panelists due to over ripening at 15°C |
| Effect of coagulants (acids, starter cultures, & enzymes) | |||
| Mehaia (64) | To define the manufacturing procedures for the production of fresh soft white cheese from camel milk, to determine its composition and yield, and to evaluate sensory properties of CM cheese produced by different methods | Three methods were used to prepare cheese from CM: (1) whole CM (15 L) containing salt (0, 1, 2, or 3%) or milk containing salt (3%) and different amounts of fat (0, 1, 2, or 3%) and rennet (0.004%, 2–3 h) and draining for 20–24 h, (2) whole CM (15 L) containing salt (3%), fat (0 or 1.5%), yogurt starter culture, and rennet, (3) lactic fermentation starter culture instead of yogurt starter culture. All cheeses were weighed, cut, packed in plastic bags, and stored at 5°C) for 1 day | Reduction of clotting time and improvement of renneting properties was achieved with reduction of pH, addition of calcium chloride prior to rennet addition (30 mg/100 g milk), increasing the amount of rennet (by 50–70 times). Use of yogurt starter (thermophilic) or lactic fermentation starter (mesophilic) culture increased the firmness of renin-coagulated cheeses |
| Khan et al. (65) | To compare cheese prepared from CM by acidification and starter culture plus chymosin | Pasteurization (65°C for 30 min), cooling (40°C), direct acidification (10% citric acid), or addition of starter culture (5%, 1 h) followed by rennet (0.15 ml/l), and coagulation (5 h) | Cheese prepared by starter culture and chymosin had a higher yield, total solids, protein, and fat than direct acidification |
| Benkerroum et al. (66) | To evaluate the effect of different levels of chymosin (Chy-Max) on CM cheese yield and microbiological quality | Pasteurization (71°C, 30 sec), cooling (37°C), addition of CaCl2 (0.02%), starter culture (3%, 90 min), chymosin (Chy-Max, 0.05–15 mL/L), and coagulation until a firm curd is visually observed | Chymosin at 1.7 mL/L gave better yield, and 2.9 mL/L of chymosin improved the sensory properties and microbiological quality |
| Ibrahim and Khalifa (67) | To examine the physicochemical and sensory properties of CM cheese treated with microbial transglutaminase (MTGase) | Pasteurization (72°C for 15 s), cooling 40°C, addition of salt (4%), starter culture (2%), CaCl2 (0.03%), rennet (1 ml/L), and 100 IU/L were added at the same time, then coagulation (7 h) | MTGase addition improved cheese yield, protein, total solids, and sensory attributes |
| Siddig et al. (68) | To investigate the effect of acid and starter culture on quality of white cheese from pure CM and a mixture of CM and bovine milk | Pasteurization (65°C, 30 min), cooling (40°C), addition of citric acid (10%) or starter culture, rennet (0.15 ml/L), and coagulation (5 h) | Cheeses made using starter cultures had higher protein, fat, and overall solids content than cheeses prepared using direct acidification |
| Wale et al. (69) | To evaluate the effect of the level of camel chymosin and cooking on coagulation properties and chemical composition, yield, texture, and sensory attributes of CM cheese | Pasteurization (65°C, 30 min), cooling (40°C), addition of CaCl2, starter culture (0.5%), camel chymosin (at 40, 70, or 100 IMCU/L), and cooking or no cooking of curd | Cooked cheese with 100 IMCU/L chymosin gave the highest values of protein, total solids, and hardness. However, the best overall sensory acceptance was for the cooked cheese made with 70 IMCU/L |
| Hailu et al. (70) | To compare the effects of levels of camel chymosin (55 and 85 IMCU L) and NaCl (2 and 5%, w/w) on CM cheese quality | Pasteurization (63°C, 30 min), addition of CaCl2 (0.02%), starter culture (75 U 1,000/L at 38°C), camel chymosin (55 or 85 IMCU/L), NaCl (2 or 5%), coagulation (2 h) | Harder cheese texture was obtained with 55 IMCU/L camel chymosin and 5% salt |
| Mihretie et al. (71) | To evaluate the coagulating effects of different levels of lemon juice on CM cheese | Tests were performed with different volumes of lemon juice (150, 200, 250, 300, 350, 400, 450, and 500 ml), coagulation (ambient temperature, 24 h) | Increased yield of cheese was observed in 500 ml of lemon juice added to 2L of CM. The cheese was fatty with high moisture content and had soft texture. The overall acceptability improved with the addition of lemon juice |
| Abou-Soliman et al. (72) | To evaluate how the level of (MTGase) after rennet addition impacts the properties of fresh CM cheese | Pasteurization (65°C, 30 min), cooling (40°C), addition of starter culture (0.2 g/L, 30 min), camel chymosin (30 min), MTGase (80, 100, or 120 U/L), and coagulation (3 h) | Soft CM cheeses with 80 U of MTGase added after 30 min of renneting has better yield, texture, and sensory properties |
| Fguiri et al. (73) | To assess the ability of enzyme extract from Ficus carica to coagulate CM | Pasteurization (65°C for 30 min), cooling (to 40°C), lowering pH (to 5.5), addition of starter culture and enzyme (1 mL/L), coagulation (37°C, 24 h) | 1 mL of the enzyme extract in 100 mL of camel milk yields 15% CM cheese |
| Mbye et al. (11) | To evaluate the CM clotting activities of chymosin, citric, and acetic acid as compared to BM. | Pasteurization (63°C, 30 min), cooling (40°C), addition of CaCl2 (3%), starter culture (3%), chymosin (50 IU/L), coagulation (8 h) | CM cheeses produced by camel chymosin and citric and acetic acid are much softer than those of BM |
| Al-zoreky and Almathen (74) | To evaluate the effect of chymosin and (cultured or non-cultured) CM cheese | Pasteurization (63°C, 30 min), cooling (35°C), addition of CaCl2 (0.02%), starter culture (3%), chymosin (50 IMCU/L), coagulation (12 h) | CM cheese made from chymosin and tarter cultures had a higher cheese yield |
| Fguiri et al. (75) | To compare cheeses prepared by chymosin, ginger, pineapple, and kiwi extracts for their ability to clot CM in terms of yield and texture | Pasteurization (65°C, 30 min), cooling (40°C), addition of starter culture (Lactococcus lactis, 1 h), enzymes (10%), coagulation (37°C, 24 h) | Kiwi enzyme extract showed the highest potential for milk clotting of cheese, similar to camel chymosin |
| Mbye et al. (76) | To determine how Withania coagulans, camel chymosin, and mixtures of these enzymes clot CM | Pasteurization (65°C, 30 min), cooling (40°C), addition of 270 mmol CaCl2/L, starter culture (3%), chymosin (50 IMCU/L), coagulation (8 h) | A mixture of Withania coagulans and camel chymosin produced better quality cheese than either enzyme alone |
| Al-zoreky and Almathen (74) | To evaluate the coagulation of CM with recombinant camel chymosin with and without starter culture on cheese and whey properties | Pasteurization (63°C, 30 min), cooling (35°C), pH (6.2 adjusted with lactic acid), addition of calcium chloride (to 0.02% final concentration), YoFlex starter (DVS, at 0 or 0.05%, 37°C for 15 min), chymosin (CHY-Max M 2,500, 50 IMCU/L, 37°C, 110 min), refrigeration (24 h), addition of salt (1%) | Use of starter culture increased cheese yield (8.75%) and decreased the moisture content in the cheese and the leakage of fat and protein into the whey |