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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Detalles Bibliográficos

Principais autores:	Abdelmoneim H. Ali, Basim Abu-Jdayil, Gafar Bamigbade, Afaf Kamal-Eldin, Fathalla Hamed, Thom Huppertz, Shao-Quan Liu, Mutamed Ayyash
Formato:	Artigo
Idioma:	Inglês
Publicado:	Elsevier 2024-05-01
Series:	Journal of Dairy Science
Assuntos:	camel milk low-fat Cheddar cheese rheological properties texture volatile compounds
Acceso en liña:	http://www.sciencedirect.com/science/article/pii/S002203022300824X
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