Comparison of quality properties of powder milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase

Abstract

Research was conducted to investigate if ripened cheese can be manufactured from easily accessible powder camel milk with calf rennet. A further aim was to examine the texture‐modifying effect of commercially available microbial transglutaminase preparations (Activa YG, Probind CH) at different rennet concentrations. Ripened cheese samples were analysed for physical–chemical characteristics including colour, texture and essential amino acids. Our study revealed that it is possible to make semi‐hard camel cheese from reconstituted camel milk. Application of high rennet dosage (14.7 International Milk Clotting Unit/L) with Activa YG (0.6 Unit/g protein) was favourable for both cheese yield, hardness and essential amino acid content.