Properties of low-fat Cheddar cheese prepared from bovine–camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds

ABSTRACT: Making cheese from camel milk (CM) presents various challenges due to its different physicochemical properties compared with bovine milk (BM). In this study, we investigated the chemical composition, proteolysis, meltability, oiling off, texture profile, color, microstructure, and rheologi...

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Главные авторы:	Abdelmoneim H. Ali, Basim Abu-Jdayil, Gafar Bamigbade, Afaf Kamal-Eldin, Fathalla Hamed, Thom Huppertz, Shao-Quan Liu, Mutamed Ayyash
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Elsevier 2024-05-01
Серии:	Journal of Dairy Science
Предметы:	camel milk low-fat Cheddar cheese rheological properties texture volatile compounds
Online-ссылка:	http://www.sciencedirect.com/science/article/pii/S002203022300824X
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