Evaluation of cheese prepared by processing camel milk.

Haider Khan; Izhar Hussain Athar; Muhammad Aslam

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Evaluation of cheese prepared by processing camel milk.

Author(s)

Haider Khan Animal Sciences Institute, National Agricultural Research Centre (NARC), Islamabad, Pakistan

Izhar Hussain Athar Animal Sciences Institute, National Agricultural Research Centre (NARC), Islamabad, Pakistan

Muhammad Aslam Barani Livestock Production Research Institute, Kheri Moorat, Fateh Jang, Attock, Pakistan

Abstract

Cheese prepared from camel milk by direct acidification of milk and by adding starter culture of lactic acid bacteria were evaluated. Milk coagulated by starter culture addition (13.22±4.487) gave higher cheese yield as compared to cheese prepared by direct acidification (11.70±2.345). The cheese prepared by using starter culture also had higher amounts of total solids, protein and fat. It is concluded that cheese can be prepared from camel milk by coagulating milk with the use of starter culture. The transfer of cheese preparation technology from camel milk, to camel keepers in the dry areas can help to improve their economic condition by finding a proper market of camel milk cheese.

Publication Details

Page(s) 323-326

DOI DOI not available

Published Journal: Pakistan Journal of Zoology, Volume: 36, Issue: 4, Year: 2004

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