期刊
INTERNATIONAL DAIRY JOURNAL
卷 124, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2021.105185
关键词
-
资金
- ICAR-National Dairy Research Institute, Karnal (India)
In this study, camel milk was standardized at different ratios to produce cheese, which was then analyzed for composition and color. The results showed that standardizing camel milk to 0.90C/F led to higher cheese yield and lower mineral and solids losses in whey.
Three sets of camel milk were standardised at different casein/fat ratios [0.73 (set A, control), 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 (DE) compared with CW. Camel milk cheese CC had higher solid and mineral recovery resulting in higher cheese yield as compared with other experimental cheeses. The results indicated that standardising camel milk to 0.90C/F led to higher cheese yield and lower mineral and solids losses in whey. (c) 2021 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据