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

Food Chem. 2021 Feb 1:337:127994. doi: 10.1016/j.foodchem.2020.127994. Epub 2020 Sep 5.

Abstract

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.

Keywords: Camel milk; Recombinant camel chymosin; Soft cheese; Whey.

MeSH terms

  • Animals
  • Camelus / metabolism
  • Cheese*
  • Chymosin / chemistry*
  • Food Handling
  • Milk / chemistry
  • Milk Proteins / analysis
  • Recombinant Proteins / chemistry
  • Whey / chemistry
  • Whey Proteins / analysis

Substances

  • Milk Proteins
  • Recombinant Proteins
  • Whey Proteins
  • rennet
  • Chymosin