Manufacture and physico-chemical characterization of " white cheese" maufactured from camel milk- A comparison with cow milk.

Usually, camel milk is consumed as raw milk, after pasteurization or like fermented beverages (Shubat in Kazakhstan or Chal in Turkmenistan for exemple). An other possible valorisation of camel milk is to transform it in cheese, but the cheese yield was low due to a bad coagulation with traditional bovine coagulant. Recently, it was showed that it was possible to make cheese with camel chymosin (ChyMaxM from Hansen, Denmark). In this work, white cheeses were made with camel and cow milks with the same procedure. Milks and cheeses were characterized with special attentions paid on the compositions and rates of acidification of milks, and on the compositions and buffering capacities of cheeses. Recoveries of protein, fat, calcium and dry matter in cheeses were also calculated