Properties of low-fat Cheddar cheese prepared from bovine–camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds

Properties of low-fat Cheddar cheese prepared from bovine–camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds

ABSTRACT: Making cheese from camel milk (CM) presents various challenges due to its different physicochemical properties compared with bovine milk (BM). In this study, we investigated the chemical composition, proteolysis, meltability, oiling off, texture profile, color, microstructure, and rheologi...

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Bibliographic Details
Main Authors: Abdelmoneim H. Ali, Basim Abu-Jdayil, Gafar Bamigbade, Afaf Kamal-Eldin, Fathalla Hamed, Thom Huppertz, Shao-Quan Liu, Mutamed Ayyash
Format: Article
Language:English
Published: Elsevier 2024-05-01
Series:Journal of Dairy Science
Subjects:
camel milk
low-fat Cheddar cheese
rheological properties
texture
volatile compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S002203022300824X

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