TY - JOUR
T1 - Low-fat akawi cheese made from bovine-camel milk blends
T2 - Rheological properties and microstructural characteristics
AU - Abdalla, Abdelmoneim
AU - Abu-Jdayil, Basim
AU - AlMadhani, Saffana
AU - Hamed, Fathalla
AU - Kamal-Eldin, Afaf
AU - Huppertz, Thom
AU - Ayyash, Mutamed
N1 - Publisher Copyright:
© 2022 American Dairy Science Association
PY - 2022/6
Y1 - 2022/6
N2 - Camel milk (CM) can be used as an ingredient to produce various dairy products but it forms weak rennet-induced and acid-induced gels compared with bovine milk (BM). Therefore, in this study, we aimed to investigate the effect of blending bovine milk with camel milk on the physicochemical, rheological (amplitude sweep and frequency sweep), and microstructural properties of low-fat akawi (LFA) cheese. The cheeses were made of BM only or BM blended with 15% (CM15%) or 30% (CM30%) camel milk and stored at 4°C for 28 d. The viscoelastic properties as a function of temperature were assessed. The LFA cheeses made from blended milks had higher moisture, total Ca, and soluble Ca contents, and had higher pH 4.6–water-soluble nitrogen compared with those made from BM. Analysis by scanning electron microscopy demonstrated that the microstructures formed in BM cheese were rough with granular surfaces, whereas those in blended milk cheeses had smooth surfaces. Hardness was lower for LFA cheeses made from blended milk than for those made from BM only. The LFA cheeses demonstrated viscoelastic behavior in a linear viscoelastic range from 0.1 to 1.0% strain. The storage modulus (G′) was lower in LFA cheese made from BM over a range of frequencies. Adding CM reduced the resistance of LFA cheeses to flow as temperature increased. Blended cheeses exhibited lower complex viscosity values than BM cheeses during temperature increases. Thus, the addition of camel milk improved the rheological properties of LFA cheese.
AB - Camel milk (CM) can be used as an ingredient to produce various dairy products but it forms weak rennet-induced and acid-induced gels compared with bovine milk (BM). Therefore, in this study, we aimed to investigate the effect of blending bovine milk with camel milk on the physicochemical, rheological (amplitude sweep and frequency sweep), and microstructural properties of low-fat akawi (LFA) cheese. The cheeses were made of BM only or BM blended with 15% (CM15%) or 30% (CM30%) camel milk and stored at 4°C for 28 d. The viscoelastic properties as a function of temperature were assessed. The LFA cheeses made from blended milks had higher moisture, total Ca, and soluble Ca contents, and had higher pH 4.6–water-soluble nitrogen compared with those made from BM. Analysis by scanning electron microscopy demonstrated that the microstructures formed in BM cheese were rough with granular surfaces, whereas those in blended milk cheeses had smooth surfaces. Hardness was lower for LFA cheeses made from blended milk than for those made from BM only. The LFA cheeses demonstrated viscoelastic behavior in a linear viscoelastic range from 0.1 to 1.0% strain. The storage modulus (G′) was lower in LFA cheese made from BM over a range of frequencies. Adding CM reduced the resistance of LFA cheeses to flow as temperature increased. Blended cheeses exhibited lower complex viscosity values than BM cheeses during temperature increases. Thus, the addition of camel milk improved the rheological properties of LFA cheese.
KW - camel milk
KW - gel-sol transition
KW - low-fat akawi cheese
KW - proteolysis
KW - rheological properties
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U2 - 10.3168/jds.2021-21367
DO - 10.3168/jds.2021-21367
M3 - Article
C2 - 35379457
AN - SCOPUS:85127485845
SN - 0022-0302
VL - 105
SP - 4843
EP - 4856
JO - Journal of Dairy Science
JF - Journal of Dairy Science
IS - 6
ER -