The technology of making cheese from camel milk
53 101
Keywords:
camel milk, cow milk, cheese, starte, CamiflocTM.Abstract
This paper shows a process diagram of obtaining cheese made from camel milk using starter Camifloctm. Also studied the physicochemical parameters of camel milk and organoleptic properties, the performance of the productReferences
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2 Sharmanov T.S., Kadyrova R.K., Shlygina O.E., Zhaksylykova R.D. Evolution des résultats d’examen radioisotopique du foie
après traitement de l’hépatite chronique avec du lait de chamelle ou de jument (en russe) // Voprosy. Pitaniya. -1978. - №1. -P.9-13.
3 Ramet, J.P. The technology of making cheese from camel milk (Camelus dromedarius). Food and Agriculture Organization
(FAO) of the United Nations // Animal Production and Health Paper. -2001. -№ 113. – Р-25-30.
4 El Zubeir, Ibtisam, E. M. and Samah O. Jabreel. Fresh cheese from camel milk coagulated with Camifloc // International Journal
of Dairy Technology. -2008. -№ 61(1). –Р.90-95.
5 Yagil R. Camels and Camel Milk // FAO animal production and health paper Series. -1982. -№ 26. – Р.69 .
6 Farah, Z., Fischer A. Milk and Meat form the Camel. Handbook on Products and Processing. - ETH Zurich, ISBN 978-3-7281-
2527-9 or as e-book. -2004.
7 Saima I, Arain M. A, Khaskheli M. and Malik A. H. Study on the effect of processing on the chemical quality of soft unripened
cheese made from camel milk // Pakistan Journal of Nutrition. -2003. -№2. - Р.102-105.
8 Farah Z. Composition and characteristics of camel milk // J. Dairy Res. -1993. -№60. -Р. 603-626.
9 ГОСТ 3624-92. Молоко и молочные продукты. Титрометрические методы определения кислотности.
10 Барабанщиков Н.В. Контроль качества молока на ферме. Москва: Агропромиздат. -1986. – 160 с.
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Narmuratova, M., Adbubek, Z., & Kasimbekova, M. (2015). The technology of making cheese from camel milk. Experimental Biology, 59(3/1), 152–155. Retrieved from https://bb.kaznu.kz/index.php/biology/article/view/674
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Biotechnology: from research to innovations
