Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties

Camel (CM) milk is used in variety of ways; however, it has inferior gelling properties compared with bovine milk (BM). In this study, we aimed to investigate the physicochemical, functional, microstructural, and rheo-logical properties of low-moisture part-skim (LMPS) mozzarella cheese, made from BM, or BM mixed with 15% CM (CM15%) or 30% CM (CM30%), at various time points (up to 60 d) of storage at 4 degrees C after manu-facture. Low-moisture part-skim mozzarella cheeses us-ing CM15% and CM30% had high moisture and total Ca contents, but lower soluble Ca content. Compared with BM cheese, CM15% and CM30% LMPS mozza-rella cheese exhibited higher proteolysis rates during storage. Adding CM affected the color properties of LMPS mozzarella cheese manufactured from mixed milk. Scanning electron microscopy images showed that the microstructure of CM15% and CM30% cheeses had smooth surfaces, whereas the BM cheese microstruc-tures were rough with granulated surfaces. Low -mois-ture part-skim mozzarella cheeses using CM15% and CM30% showed significantly lower hardness and chewi-ness, but higher stringiness than BM cheese. Compared with BM cheese, CM15% and CM30% cheeses showed lower tan delta levels during temperature surges, suggesting that the addition of CM increased the meltability of LMPS mozzarella cheese during temperature increases. Camel milk addition affected the physicochemical, microstructural, and rheological properties of LMPS mozzarella cheese.

Automated summary

This study investigated the physicochemical, functional, microstructural, and rheological properties of low-moisture part-skim mozzarella cheese made from bovine milk and bovine milk mixed with different ratios of camel milk. The addition of camel milk affected the color properties, proteolysis rates, microstructure, and texture of the cheese.