New trials to make camel mozzarella

Авторы

  • G. Konuspayeva Al-Farabi Kazakh National University, FAO Camel project UTF/SAU/044/SAU,
  • M. Shomamrey FAO Camel project UTF/SAU/044/SAU
  • N. Aleliwi FAO Camel project UTF/SAU/044/SAU
  • B. Camier INRA, Agrocampus Ouest, UMR 1252,
  • B. Faye FAO Camel project UTF/SAU/044/SAU CIRAD-ES, UMR 18 Selmet,
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Ключевые слова:

camel milk, mozzarella, cheese making, technology,

Аннотация

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. All technological production chain is presented in this work. For clotting camel milk,Chy-Max M1000 (Chr Hansen ® Denmark) was used. For lactic culture,mesophilic starters (CoquardTM, France) were used. On average, camel mozzarella yield was 7,05% and the global composition on fat, protein, lactose, ash, total solids was 18,78±1,58, 30,02±1,72, 0, 3,36±0,45, 53,79±2,34% respectively. Microbiological control showed absence of Salmonella, Listeria, Staphylococcus in all studied cheeses. Globally composition is closed to buffalo or cow mozzarella, but the texture of camel mozzarella is quite different. Further studies are needed to describe rheological properties of camel mozzarella.

Библиографические ссылки

1 Ramet J.P., 1985. La technologie des fromages au lait de dromadaire. Rome, Italie, Monographie n° 113, Etude FAO, Production et santé animale, 118 p.

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3 Konuspayeva G., Camier B., Gaucheron F., Faye B. 2014. Some parameters to process camel milk into cheese Emir. J. Food Agric. 2014. 26 (x): xxx-xxx doi: 10.9755/ejfa.v26ix.xxxx http://www.ejfa.info

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5 Manual on the production of traditional buffalo mozzarella cheese // CalandrelliMatilde // http://www.fao.org/ag/againfo/themes/documents/milk/mozzarella.pdf

6 Hussain I., Bell A.E., Grandison A.S. 2011. Comparison of the rheology of mozzarella-type curd made from buffalo and cows’ milk. Food chemistry 128 (2011) 500-504.

7 Kindstedt P.S., Yun J.J., Barbano D.M., Laroste K.L. 1995. Mozzarella cheese: impact of coagulant concentration on chemical composition, proteolysis, and functional properties. J Dairy Sci 78: 2591-2597.

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Как цитировать

Konuspayeva, G., Shomamrey, M., Aleliwi, N., Camier, B., & Faye, B. (2015). New trials to make camel mozzarella. Вестник КазНУ. Серия биологическая, 60(2), 138–141. извлечено от https://bb.kaznu.kz/index.php/biology/article/view/145

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