• [email protected]
  • +971 507 888 742
Submit Manuscript
SciAlert
  • Home
  • Journals
  • Information
    • For Authors
    • For Referees
    • For Librarian
    • For Societies
  • Contact
  1. Pakistan Journal of Nutrition
  2. Vol 2 (2), 2003
  3. 102-105
  • Online First
  • Current Issue
  • Previous Issues
  • More Information
    Aims and Scope Editorial Board Guide to Authors Article Processing Charges
    Submit a Manuscript

Pakistan Journal of Nutrition

Year: 2003 | Volume: 2 | Issue: 2 | Page No.: 102-105
DOI: 10.3923/pjn.2003.102.105

Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend



Total views 281

Search


Authors


Saima Inayat


Muhammad Akbar Arain


M. Khaskheli


Alamdar Hussain Malik


Keywords


  • Camel milk
  • products
  • cheese-making
  • soft cheeses
  • effect of processing
Research Article

Study of the Effect of Processing on the Chemical Quality of Soft Unripened Cheese Made from Camel Milk

Saima Inayat, Muhammad Akbar Arain, M. Khaskheli and Alamdar Hussain Malik
This study was carried out to produce and observe the effect of processing on the chemical quality of soft unripened cheese made from skimmed camel milk. Soft unripened cheese from camel milk was prepared by using conventional cheese-making methodology, a mesophilic starter culture, CaCl2 and a calf rennet. A total of five experiments were included in the present investigation. While cheese from buffalo milk was kept as a control. Before making cheese all the milk samples were skimmed and analyzed for their physico-chemical composition. Cheese was prepared and analyzed for their physico-chemical properties. As a consequence of processing treatments during manufacturing of soft unripened cheese, the average concentration (on DMB) of fat, ash and chlorides of skimmed camel milk were slightly decreased (i.e. from 3.62 ± 0.93 to 2.96 ± 0.62%, 11.79 ± 0.94 to 7.30 ± 0.55% and 3.18 ± 0.15 to 2.29 ± 0.26%, respectively). While, total protein and casein contents were significantly increased (i.e. 44.72 ± 4.48 to 78.88 ± 1.64% and 21.17 ± 1.31 to 59.56 ± 2.60%, respectively) because during manufacturing of cheese drainage of whey liquid and dissolved particles which contains lactose, minerals and chlorides. While rest of the mass contain higher percentage of undissolved particles (total protein particularly casein content)
PDF Citation

How to cite this article

Saima Inayat, Muhammad Akbar Arain, M. Khaskheli and Alamdar Hussain Malik, 2003. Study of the Effect of Processing on the Chemical Quality of Soft Unripened Cheese Made from Camel Milk. Pakistan Journal of Nutrition, 2: 102-105.

DOI: 10.3923/pjn.2003.102.105

URL: https://scialert.net/abstract/?doi=pjn.2003.102.105

Related Articles

Antidiabetic Effects of Camel Milk in Streptozotocin-induced Diabetic Rats

Leave a Comment


Your email address will not be published. Required fields are marked *

Useful Links

  • Journals
  • For Authors
  • For Referees
  • For Librarian
  • For Socities

Contact Us

Office Number 1128,
Tamani Arts Building,
Business Bay,
Deira, Dubai, UAE

Phone: +971 507 888 742
Email: [email protected]

About Science Alert

Science Alert is a technology platform and service provider for scholarly publishers, helping them to publish and distribute their content online. We provide a range of services, including hosting, design, and digital marketing, as well as analytics and other tools to help publishers understand their audience and optimize their content. Science Alert works with a wide variety of publishers, including academic societies, universities, and commercial publishers.

Follow Us
© Copyright Science Alert. All Rights Reserved