Effect of starter cultures on properties of soft white cheese made from camel (Camelus dromedarius) milk

摘要

This experiment was conducted to investigate theeffect of starter cultures on the physicochemical properties,texture, and consumer preferences of soft whitecheese (SWC) made from camel (Camelus dromedarius)milk. The experiment was laid out in a completely randomizeddesign with 5 treatments [starter cultures; i.e.,1 thermophilic (STI-12), 2 blended (RST-743 and XPL-2), and 2 mesophilic (R-707 and CHN-22) cultures].Starter cultures STI-12 and RST-743 were inoculatedat 37°C, whereas XPL-2, R-707, and CHN-22 were inoculatedat 30°C. Camel milk inoculated using STI-12and RST-743 cultures resulted in faster acidificationthan XPL-2, R-707, and CHN-22 cultures. Camel milkSWC made using STI-12 and CHN-22 cultures gavelower pH (4.54) and titratable acidity (0.59), respectively,whereas R-707 culture resulted in high cheeseyield (13.44 g/100 g). In addition, high fat (20.91 g/100g), protein (17.49 g/100 g), total solids (43.44 g/100g), and ash (2.40 g/100 g) contents were recorded forSWC made from camel milk made using RST-743 culture.Instrumental analysis of cheese texture revealeddifferences in resistance to deformation in which camelmilk SWC made using RST-743 culture gave higherfirmness (3.20 N) and brittleness (3.12 N). However,no significant difference was observed among camelmilk SWC adhesiveness made using different startercultures. Consumer preference for appearance, aroma,taste, and overall acceptances of SWC were affected byinoculation of starter cultures. Considering curd firmness,cheese yield, compositional quality, and texturesusing STI-12, RST-743, and R-707, these cultures werefound to be better for the manufacture of camel milkSWC.