Optimization Technology Study On Camel Cheese And Mixed Cheese Of Camel And Bovine Milk

The paper was aimed at finding optimization technology of camel cheese and mixed cheese of camel milk and bovine milk. processing techniques of camel cheese made with raw camel milk, Firstly, the good working addition amounts of fermentation starter , addition amounts of CaCl₂ and pH values were selected respectively in terms of the single-facter tests. The optimal radio of camel cheese were obtained in terms of orthogonal design L9(3³) method. A sensory evaluation was conducted as a major determination way combined with camel cheese yield of investigated samples. Secondly, the good working addition amounts of fermentation starter , addition amounts of CaCl₂ and rennet were selected respectively in terms of the single-facter tests. The optimal radio of camel cheese were obtained in terms of orthogonal design L9(3³) method. A sensory evaluation was conducted as a major determination way combined with mixed cheese of camel milk and bovine milk yield of investigated samples.Thirdly,Physicochemical method was employed to find out the different treatment groups at different ripening stages in order to indicate the effectiveness of ripening texture of camel cheese.The results of the present research have showed as follow:The best process parameters of processing techniques of camel cheese were showed as follows: addition amounts of fermentation starter were 0.006%, rennet and CaCl₂ were 0.06g/L, 0.03g/l and 0.03%, respectively, temperature 35℃, and pH 6.1. They have the characteristic of good flavor,strong melting and taste.The best process parameters of mixed cheese of camel and bovine milk were bovine milk content 40%,starter content0.006%, CaCl₂ content 0.08g/L, rennet content 0.24g/L; rennet pH 5.9,coagulation temperature 35℃. adding 40% bovine milk in camel milk is better to improve the texture of camel cheese.The total solids of camel cheese was 45%.Physical and chemical changes during ripening of camel cheese were discussed after 90 days storage.The study results were as follow: protein,fat ,lactose,water and ash of camel cheeses are desceased.Hardness and chewiness of camel cheese is high,the content of pH4.6-SN 12%TCA-SN 5%PTA-SN of camel cheese is increasing, the viable count of non-starter lactic acid bacteria are also increased graually, the viable count of starter lactic acid bacteria is decreasing. The total solids of mixed cheese of camel and bovine milk was lower than camel cheese, and the trend of increasing of mixed cheese of camel and bovine milk is almost consistency as compared with camel cheese.