Sign in to use this feature.

Years

Between: -

Subjects

remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline

Journals

Article Types

Countries / Regions

Search Results (1)

Search Parameters:
Keywords = chicken gizzard inner lining

Order results
Result details
Results per page
Select all
Export citation of selected articles as:
12 pages, 1174 KiB  
Article
Production and Characterization of Camel Milk Cheese Made Using Chicken Gizzard Inner Lining Extract as Coagulant
by Amel Sboui, Imen Fguiri, Abir Omrani, Abir Rahali, Mohamed Dbara and Touhami Khorchani
Processes 2025, 13(2), 519; https://doi.org/10.3390/pr13020519 - 13 Feb 2025
Cited by 1 | Viewed by 906
Abstract
The process of camel milk’s transformation into cheese is a delicate operation due to various difficulties in achieving coagulation. This study investigates the processing challenges of camel milk in the production of camel milk cheese using chicken gizzard inner lining extract (CGLE) as [...] Read more.
The process of camel milk’s transformation into cheese is a delicate operation due to various difficulties in achieving coagulation. This study investigates the processing challenges of camel milk in the production of camel milk cheese using chicken gizzard inner lining extract (CGLE) as a coagulant. The crude extract presents an extraction yield of 55.05 ± 1.8% and a pH = 4.40 ± 0.05. The optimal coagulation conditions were pH 5 and temperature 45 °C. A fresh camel milk cheese was produced using CGLE and characterized as CME. The cheese yield of the CME was 26.88 ± 0.42%, which was higher than that obtained with chymosin (CC) at 12.66 ± 0.12%. The pH and acidity were 5.29 ± 0.09 and 56.25 ± 1.25°D. The gross composition of camel cheese (CME) was determined in comparison to (CC) fat (13.50 ± 2.82%), proteins (11.61 ± 0.19%), and dry matter (38.85 ± 1.22%). The sensory analysis demonstrated significant differences (p < 0.05) between the CME and CC in terms of white color, acidic taste, and consistency. Therefore, CME presents an overall acceptability in comparison to the control. The chicken gizzard inner lining extract could be used as an efficient coagulant for the production of fresh camel cheese. Full article
Show Figures

Figure 1

Back to TopTop