Quality Characteristics of White Cheese (Jibna-beida) Produced Using Camel Milk and Mixture of Camel Milk and Cow Milk

The objective of the present study was to assess the quality characteristics of white cheese produced using raw camel milk, and a mixture of camel milk and cow milk (1:1). The results show that the moisture, ash, protein, fat, lactose, total soluble solids (TSS) and pH of camel and cow raw milk were 87.31±3.20% and 85.00±0.07%, 1.95± 0.07% and 2.880±0.01%, 2.880±0.01% and 3.29±1.5%, 2.61±0.01% and 2.77±0.02%, 4.85±0.02% and 4.97±0.01%, 12.69±3.2% and 15.00±0.07%, 6.71±0.02 and 6.75±0.01, respectively. Cheeses were prepared by acidification using10% citric acid and by adding lactic acid bacteria (LAB) starter culture (5%). The cheese prepared by using starter culture had higher contents of protein, fat, total solids and minerals calcium, sodium and potassium. The sensory evaluation indicated that all cheeses were highly accepted by the panelists with preference to the cheese prepared by using starter culture which had been liked more as compared to that prepared by acidification process. It can be concluded that production of an acceptable quality white cheese (Jibna-beida) from a mixture of camel milk and cow milk is feasible. As camel cheese properties were improved by fortification of cow milk, the present study recommended production of cheese from camel milk and cow milk in order to obtain good quality product.

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