Using recombinant camel chymosin to make white soft cheese from camel milk.

Autor: Al-Zoreky NS; Department of Food and Nutrition Sciences, College of Agricultural & Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; Camel Research Center, King Faisal University, Al-Ahsa 31982, Saudi Arabia. Electronic address: nalzoraky@kfu.edu.sa., Almathen FS; Department of Veterinary Public Health, College of Veterinary Medicine, King Faisal University, Al-Ahsa 31982, Saudi Arabia; Camel Research Center, King Faisal University, Al-Ahsa 31982, Saudi Arabia.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2021 Feb 01; Vol. 337, pp. 127994. Date of Electronic Publication: 2020 Sep 05.
DOI: 10.1016/j.foodchem.2020.127994
Abstrakt: Bovine derived chymosin in rennet cannot coagulate camel milk (CAM). The study aimed at producing cheese curd from CAM using a recombinant camel chymosin. Pasteurized CAM was prepared for curdling using a recombinant camel chymosin (50 IMCU/ kg). CAM (pH 6.65) contained 2.83% Fat, 3.34% proteins and 9.11% non-fat solids. Physicochemical properties of soft cheese from cultured CAM were 51.89%, 15.62%, 20.21% and 2.47% for moisture, protein, fat and ash, respectively. Cultured CAM afforded higher cheese yield (8.75%) than non-cultured CAM (3.34%). CAM cheese whey had 48.94% and 76.80% of the fat and proteins, respectively, of their corresponding concentrations in CAM. The study is the first report on soft cheeses from CAM (cultured and non-cultured) using a recombinant camel chymosin, with reference to whey constituents. CAM cheese and whey could be added-value products.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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