Effect of starter cultures on properties of soft white cheese made from camel (Camelus dromedarius) milk

Birhanu Bekele*, Egon Bech Hansen, Mitiku Eshetu, Richard Ipsen, Yonas Hailu

*Corresponding author for this work

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This experiment was conducted to investigate the effect of starter cultures on the physicochemical properties, texture, and consumer preferences of soft white cheese (SWC) made from camel (Camelus dromedarius) milk. The experiment was laid out in a completely randomized design with 5 treatments [starter cultures; i.e., 1 thermophilic (STI-12), 2 blended (RST-743 and XPL-2), and 2 mesophilic (R-707 and CHN-22) cultures]. Starter cultures STI-12 and RST-743 were inoculated at 37°C, whereas XPL-2, R-707, and CHN-22 were inoculated at 30°C. Camel milk inoculated using STI-12 and RST-743 cultures resulted in faster acidification than XPL-2, R-707, and CHN-22 cultures. Camel milk SWC made using STI-12 and CHN-22 cultures gave lower pH (4.54) and titratable acidity (0.59), respectively, whereas R-707 culture resulted in high cheese yield (13.44 g/100 g). In addition, high fat (20.91 g/100 g), protein (17.49 g/100 g), total solids (43.44 g/100 g), and ash (2.40 g/100 g) contents were recorded for SWC made from camel milk made using RST-743 culture. Instrumental analysis of cheese texture revealed differences in resistance to deformation in which camel milk SWC made using RST-743 culture gave higher firmness (3.20 N) and brittleness (3.12 N). However, no significant difference was observed among camel milk SWC adhesiveness made using different starter cultures. Consumer preference for appearance, aroma, taste, and overall acceptances of SWC were affected by inoculation of starter cultures. Considering curd firmness, cheese yield, compositional quality, and textures using STI-12, RST-743, and R-707, these cultures were found to be better for the manufacture of camel milk SWC.
Original languageEnglish
JournalJournal Of Dairy Science
Issue number2
Pages (from-to)1108-1115
Publication statusPublished - 2019

Bibliographical note

Open Archive article. Elsevier enables subscribers and the general public to have free access to archived material in 140 Elsevier journals. Articles featured in the archives are free for everyone to read and download. Newly published articles are made available after an embargo period. https://www.elsevier.com/about/open-science/open-access/open-archive


  • Camel milk cheese
  • Physicochemical
  • Starter culture
  • Taste preference
  • Texture


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