Journal of Food Processing & Technology

Quality assessment of white cheese produced by using camel milk and mixture of camel and cow milk

20^th International Conference on Nutrition, Food Science and Technology

April 16-17, 2018 Dubai, UAE

Abdel Moneim E Sulieman, Salma M Siddig and Zakaria A Salih

University of Hail, KSA
University of Gezira, Sudan

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

The objective of the present study was to assess the quality of white cheese produced using raw camel milk, and a mixture of camel milk and cow milk (1:1). Raw milk samples obtained from Wad Medani local markets were subjected to microbiological analysis before production of cheese. Results showed that raw camel and cow milk samples contained 1Ã?104 and 1Ã?106 c.f.u/ml total bacterial count and devoid from any coliforms or Staphylococcus aureus cells. Cheeses were prepared by acidification using 10% citric acid and by adding lactic acid bacteria (LAB) starter culture (5%). The total bacterial count were 15Ã?106, 9Ã?105 and 11Ã?105 (c.f.u/ml), respectively, while the yeast and molds counts were 2Ã?103, 6Ã?102 and 8Ã?102 (c.f.u/ ml) and the lactic acid bacterial were 1.5Ã?108, 3Ã?105 and 4Ã?105 c.f.u/ml in PCM, MCCM1 and MCCM2, respectively, in cheeses produced from pure camel milk (PCM), mixture of camel milk and cow milk coagulated with acidification (MCCM1) and mixture of camel milk and cow milk coagulated with lactic acid bacterial culture (MCCM2). On the other hand, all samples contained coliform bacterial which ranged between 2.5Ã?105 and 1Ã?106 c.f.u/ml and devoid from any Staphylococcus aureus cells except in the MCCM2 which contained 2Ã?105 c.f.u/ml. Mixing of camel milk with cow milk improved the microbiological and sensory quality of the resultant cheese. The sensory evaluation indicated acceptance of all cheeses with preference to those prepared with lactic acid bacteria. abuelhadi@hotmail.com