COAGULATION AND PREPARATION OF SOFT UNRIPENED CHEESE FROM CAMEL MILK USING CAMEL CHYMOSIN (CHY-MAX® M)

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Abstract:

The present study was carried out at Haramaya University dairy laboratory with the intention of investigating (1) the effect of camel chymosin on milk coagulation properties of camel milk and (2) the effect of camel chymosin and cooking on soft unripened cheese characteristics. Two experiments were conducted. The first experiment was on milk coagulation with completely randomized design (CRD) and different chymosin concentrations (40, 70 and 100 IMCU/L) were tested for gelation time (tg), maximum gel firmness (G’Max) and time for maximum gel firmness (tG’max). Whereas, the second experiment was on soft unripened cheesemaking with 3x2 factorial design with CRD arrangement and the effect of different camel chymosin concentrations (40, 70, and 100 IMCU/L) and cooking were tested for cheese quality, cheese yield, texture profile analysis (TPA) hardness and sensory attributes. Significantly Shortest gelation time (p

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COAGULATION AND PREPARATION OF SOFT UNRIPENED CHEESE FROM CAMEL MILK USING CAMEL CHYMOSIN (CHY-MAX® M)

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