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Effect of casein to fat ratio of camel milk on solids losses in cheese whey and their recovery in camel milk cheese

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Title Effect of casein to fat ratio of camel milk on solids losses in cheese whey and their recovery in camel milk cheese
 
Creator Davuddin Baig
Latha Sabikhi
Yogesh Khetra
Devendra Kumar
 
Subject Camel milk,Casein to Fat ratio,Cheese whey,Solids recovery
 
Description Not Available
Three sets of camel milk were standardized at different casein / fat ratios [0.73 (control - A), 0.60 (set B) and 0.90 (set C)] using skim milk and cream separated from camel milk. The milk was coagulated using camel chymosin and cheese was prepared. The whey (AW, BW and CW) and cheese samples (AC, BC and CC) from respective milk samples A, B and C were analysed for composition and colour. Cheese whey with higher losses in solids and minerals (AW and BW) had higher L* value, whiteness index and lower total colour difference (E) compared to CW. Camel milk cheese CC had higher solid and mineral recovery resulting in higher cheese yield as compared to other experimental cheeses. The results indicated that standardizing camel milk to 0.90 C / F led to higher cheese yield and lower mineral and solids losses in whey.
 
Date 2021-08-26T09:05:37Z
2021-08-26T09:05:37Z
2021-8-26
 
Type Research Paper
 
Identifier Baig, D., Sabikhi, L., Khetra, Y. and Kumar, D. 2021. Effect of casein to fat ratio of camel milk on solids losses in cheese whey and their recovery in camel milk cheese. International Dairy Journal. https://doi.org/10.1016/j.idairyj.2021.105185.
Not Available
0958-6946
http://krishi.icar.gov.in/jspui/handle/123456789/60795
 
Language English
 
Publisher Not Available