Development and optimization of technology of soft cheese production from camel milk

Authors

DOI:

https://doi.org/10.15587/1729-4061.2025.335523

Keywords:

camel milk, soft cheese, coagulation temperature, coagulant dose, cheese yield

Abstract

The object of this study is the soft cheese production from camel milk (Camelus dromedarius), with a specific focus on curd formation and the structural and quality characteristics of the final product.

The study addresses a key problem, namely it’s the weak gelation and unstable curd structure of camel milk, resulting from its atypical protein composition, which complicates its use in cheese making. The main task was to identify optimal values of coagulant dose and coagulation temperature to enhance both cheese yield and quality.

Experimental studies evaluated the effects of ChyMax® M 1000 at doses of 0.05–0.20 ml/l and coagulation temperatures of 34–40°C on key technological indicators such as yield, syneresis, moisture retention, and textural attributes. Both factors significantly influenced the development of curd and final product quality. The most favorable results were obtained at a coagulant dose of 0.10–0.15 ml/l and a coagulation temperature of 36–38°C. Under these conditions, cheese yield reached up to 184.5 g/l, with improved moisture content (up to 60.5%), moderate syneresis, and enhanced textural characteristics. These outcomes are attributed to increased proteolytic activity and improved gel matrix formation at the optimal conditions. The key distinguishing feature of the results is the identified balance of coagulant dose and temperature, which led to stable curd structure and higher cheese yield.

A technological scheme for the soft cheese production from camel milk was developed, offering potential for industrial-scale application. The proposed process is suitable for dairy enterprises seeking to diversify their product range with functional and regionally adapted soft cheeses based on camel milk

Author Biographies

Eleonora Gabrilyants, Mukhtar Auezov South Kazakhstan University

PhD Student

Department of Biotechnology

Aidana Utebaeva, Mukhtar Auezov South Kazakhstan University

PhD, Senior Lecturer

Department of Technology and Food Safety

Ravshanbek Alibekov, Mukhtar Auezov South Kazakhstan University

Professor

“Food Biotechnology” Scientific-Research Laboratory

References

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Development and optimization of technology of soft cheese production from camel milk

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Published

2025-08-26

How to Cite

Gabrilyants, E., Utebaeva, A., & Alibekov, R. (2025). Development and optimization of technology of soft cheese production from camel milk. Eastern-European Journal of Enterprise Technologies, 4(11 (136), 41–48. https://doi.org/10.15587/1729-4061.2025.335523

Issue

Vol. 4 No. 11 (136) (2025): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2025 Eleonora Gabrilyants, Aidana Utebaeva, Ravshanbek Alibekov

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