Manufacture of dry- and brine-salted soft camel cheeses for the camel dairy industry

Two experiments were conducted in a camel cheese study to (i) compare camel cheese to bovinecheese made from bovine milk standardised to simulate camel milk, and (ii) describe the technologyfor manufacture of dry (SCC-D) and brine-salted soft camel cheese (SCC-B). Comparable cheeseyield (camel: 7.4 0.15, cow: 7.3 0.55 kg/100 kg of milk) and levels of dry matter loss in wheywere observed. Clotting time was 234 s for both cheeses which were made using thermophillic starters.Cheese yield was 9.31 0.64 kg/100 kg with 425.6 38.2 g/kg cheese dry matter for SCCDand 8.22 0.90 kg/100 kg with 469 73.8 g/kg dry matter for SCC-B