Efficiency of Cheese Making from Camel Milk by Blending with Cow Milk at Different Proportion

Abstract

With the aim of assessing the effect of milk blend on physical-chemical composition of milk and cheese, sensory qualities, time of coagulation, and cheese yield, the current inquiry was carried out to ascertain the effectiveness of cheese producing from camel milk by blending with cow milk. To reduce the effect of lactation stage on milk composition, a sample of milk was obtained from pastoral communities in the Borena zone using stratified sampling procedures. The cheese was made using a starter culture (Thermophilic culture STI-12) and camel chymosin in various ratios with a blend of camel and cow milk. Prior to the creation of the cheese, the chemical makeup of the milk used was examined. Cheese's physicochemical characteristics were also assessed.  When compared to the other milk a sample, the yield of cheese made from 100% camel milk (T1) was considerably lower (P 0.05). Higher values were seen in treatments that combined 25% camel milk with 75% cow milk and 100% cow milk, significantly (P0.05). When compared to the other milk samples under treatments T2, T3, T4, and T5, pure camel milk (T1) coagulated in significantly longer (P0.05) time (210 minutes), but pure cow milk (T5) coagulated in significantly shorter (P0.05) time (95.67 minutes). In all of the study's treatments, there were significant variations in the physico-chemical composition of raw milk (p 0.05), in TS, TA, Fat and Ash. Cheese may demonstrate the effects of the camel blend if protein, fat, totals solids, and ash content improved significantly (p0.05). The significance (p0.05) boost in cheese's protein, fat, total solids, and ash content could indicate how camel milk has influenced cheese production.