Evaluation of soft cheese manufactured from camel and buffalo milk.

2 Abstract: Camel milk was mixed with buffalo milk at different ratios (90:10, 80:20, 70:30 and 60:40%), respectively. Renneting ability and rheological properties of resultant curd of different mixtures were evaluated in compare with control camel milk curd. Soft cheese made from these mixtures evaluated also sawin compare with that made from buffalo milk (control). Results indicated that mixing camel milk with buffalo milk reduced rennet coagulation time (RCT), whey syneresis and loss of milk content in resultant whey compared with control camel milk. This was associated with an increase in the curd tension (CT) which resulted in improving the curd firmness. Mixing camel milk with buffalo milk increased soft cheese yield, total solids (TS), fat, ash, protein contents and recovery of milk constitutes in resulted cheese as well as decreased the weight loss of cheese during the pickling period. Also, mixing of camel milk with buffalo milk improved the microbiological quality and organoleptic properties of resultant cheese during pickling of resultant cheese. This improvement was associated with the level of mixing both milk.

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