Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

Yonas Hailu*, Egon Bech Hansen, Eyassu Seifu, Mitiku Eshetu, Mikael Agerlin Petersen, Rene Lametsch, Fergal Rattray, Richard Ipsen

*Corresponding author for this work

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Protein degradation, rheological properties, sensory properties and the aroma profile of soft brined cheese made from camel milk using two levels of coagulant (camel chymosin) [55 and 85 International Milk Clotting Units (IMCU) L−1] and two levels of brine (2% or 5% NaCl, w/w) were investigated over a ripening period of 60 d. Casein degradation in soft brined camel milk cheese significantly (p <0.05) increased during ripening and with increase of coagulant level. Young's modulus and stress at fracture significantly (p <0.05) increased with increasing level of salt in moisture in the cheese during ripening. However, cheese made with 85 IMCU L−1 coagulant resulted in softening of cheese texture and higher salt uptake. Using descriptive sensory analysis, the experimental cheeses were described as salty, sour and firm. The volatile aroma compounds formed in soft ripened camel milk cheese are affected by ripening time, and coagulant and NaCl levels.
Original languageEnglish
JournalInternational Dairy Journal
Pages (from-to)122-130
Publication statusPublished - 2018


  • Chemical Operations
  • Materials Science
  • Chlorine compounds
  • Coagulation
  • Elastic moduli
  • Odors
  • Sodium chloride
  • Aroma compounds
  • Camel chymosin
  • Descriptive sensory analysis
  • Protein degradation
  • Rheological property
  • Ripening periods
  • Sensory properties
  • Volatile aroma compounds
  • Sensory analysis

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