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Chemical, Textural and Ripening Characteristics of Semi-hard White Cheese Prepared from Camel Milk Using Camel Chymosin and Different Starter Cultures

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Abstract

The aim of this study was to investigate the effect of camel chymosin and different types of starter cultures on the chemical, textural, proteolytic and lipolytic characteristics of semi-hard white cheese prepared from camel milk during ripening. Two treatments of chesses consisting of thermophilic starter culture camel cheese (CC-TC) containing Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and the mixture of thermophilic/mesophilic yogurt starter culture camel cheese (CC-YC) containing S. salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus casei subsp. casei and Levilactobacillus brevis were manufactured. Results show that camel cheese which was produced with YC as a starter culture had more yield in comparison with TC. The chemical changes were significantly higher in CC-YC (P < 0.05). The hydrolysis of αs1-casein, β-casein and formation of their degradation products was relatively high in CC-YC. The total FFAs were significantly (P < 0.05) changed during 60 days of ripening and between CC-TC and CC-YC. The main substrate of lipolytic enzymes from both CC-TC and CC-YC was short-chain fatty acids containing butyric, caproic, capric, lauric, myristic, myristoleic, palmitic in camel cheeses which was decreased during ripening. Whereas CC-TC showed maximum hardness, adhesiveness, stringiness. However, CC-YC showed maximum resilience, cohesiveness, springiness, gumminess and chewiness. Therefore, the use of thermophilic/mesophilic yogurt culture is recommended for the production of good quality semi-hard white camel cheese, considering the chemical and textural characteristics of the cheese.

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Acknowledgments

The authors would like to thank the department of food science and nutrition, Tehran medical university, Islamic Azad University for cooperation of this research.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran

    Somayeh Abbaschian

  2. Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran

    Yousef Ramezan

  3. Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

    Maryam Salami

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  1. Somayeh Abbaschian
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SA contributed to conceptualization, methodology, software, formal analysis, writing and original draft preparation; YR contributed to methodology, data analysis, review and editing the manuscript, resources, validation; MS contributed to methodology, data analysis, resources, validation. All authors read and agreed to the published version of the manuscript.

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Correspondence to Somayeh Abbaschian.

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Abbaschian, S., Ramezan, Y. & Salami, M. Chemical, Textural and Ripening Characteristics of Semi-hard White Cheese Prepared from Camel Milk Using Camel Chymosin and Different Starter Cultures. Agric Res 12, 325–338 (2023). https://doi.org/10.1007/s40003-023-00654-x

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