New trials to make camel mozzarella
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Keywords:
camel milk, mozzarella, cheese making, technology,Abstract
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.References
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2 A.C. Moynihan, S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson, J.A. Lucey, P.L.H. McSweeney Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese Journal of Dairy Science, Volume 97, Issue 1, January 2014, Pages 85-96
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
4 Andreatta E., Fernandes A.M., Santos M.V., Mussarelli C., Marques M.C.and Fernandes de Oliveira C.A. Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk. Braz. Arch. Biol. Technol. v.52 n.5: pp. 1235-1242, Sept/Oct 2009.
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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.
2 A.C. Moynihan, S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson, J.A. Lucey, P.L.H. McSweeney Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese Journal of Dairy Science, Volume 97, Issue 1, January 2014, Pages 85-96
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
4 Andreatta E., Fernandes A.M., Santos M.V., Mussarelli C., Marques M.C.and Fernandes de Oliveira C.A. Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk. Braz. Arch. Biol. Technol. v.52 n.5: pp. 1235-1242, Sept/Oct 2009.
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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Konuspayeva, G., Shomamrey, M., Aleliwi, N., Camier, B., & Faye, B. (2015). New trials to make camel mozzarella. Experimental Biology, 60(2), 138–141. Retrieved from https://bb.kaznu.kz/index.php/biology/article/view/145
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BIOTECHNOLOGY
