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

•Camel milk (CAM) is a complete food.•Rennet enzymes could not coagulate CAM.•Recombinant camel chymosin coagulated CAM.•CAM soft cheeses are added-value products from milk surplus.•Drained whey is rich in nutrients and functional constituents.•Soft cheese and whey of CAM would contribute to food se...

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Bibliographic Details
Published in:Food chemistry Vol. 337; p. 127994
Main Authors: Al-zoreky, Najeeb S., Almathen, Faisal S.
Format: Journal Article
Language:English
Published: England Elsevier Ltd 01.02.2021
Subjects:
Animals
Camel milk
camels
Camelus - metabolism
cattle
Cheese
cheese whey
chymosin
Chymosin - chemistry
food chemistry
Food Handling
Milk - chemistry
Milk Proteins - analysis
pasteurization
Recombinant camel chymosin
Recombinant Proteins - chemistry
rennet
Soft cheese
soft cheeses
Whey
Whey - chemistry
Whey Proteins - analysis
Camel milk
Recombinant camel chymosin
Whey
Soft cheese
ISSN:0308-8146, 1873-7072, 1873-7072
Online Access:Get full text
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Summary:•Camel milk (CAM) is a complete food.•Rennet enzymes could not coagulate CAM.•Recombinant camel chymosin coagulated CAM.•CAM soft cheeses are added-value products from milk surplus.•Drained whey is rich in nutrients and functional constituents.•Soft cheese and whey of CAM would contribute to food security and sustainability. 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.
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ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2020.127994