K. V. KORSAKOV*, A. A. VASILIEV, S. P. MOSKALENKO, L. A. SIVOKHINA, M. Y. KUZNETSOV, E. S. PETRAKOV1, A. N. OVCHAROVA AND I. N. ANDREEVA
Department of Animal Production, Technical Agricultural College, Northern Technical University, Mosul, Iraq
*(e-mail : Ali_alubaedy@yahoo.com; Mobile : 009647719623303)
(Received : March 10, 2019; Accepted : May 21, 2019)
The production of camel cheese is relatively difficult. Thus, the aim of this study was to investigate different techniques to produce camel cheese and study the composition of this cheese and the whey byproduct. The results showed that the percentage of solid materials, fat and protein containing a portion of camel’s milk was high. This was due to higher proportions in camel milk compared with sheep’s milk. Similarly, the ratio of solids, protein, fat and ash in the resulting cheese and for all transactions decreased with progress in the duration of the storage period, while the acidity ratio increased continuously until the 30th day of storage.
Key words : Soft cheese, camel milk, sheep milk, Trypsin enzyme