International Journal of Dairy Science and Technology Vol. 1 (1), pp. 001-005, September, 2014.© Advanced Scholars Journals

Full Length Research Paper

The Physicochemical characteristics and consumer acceptability of soft unripened cheese produced from camel milk  and utilizing the rough concentrate of ginger (Zingiber Officinale) as coagulant

Monroe Bekele

Department of Animal Sciences, Faculty of Agricultural Science, Addis Ababa, Ethiopia.

E-mail:[email protected]

Accepted 03 August, 2014

Abstract 

This study was conducted to analyze the quality attributes of soft unripened cheese (SUC) made using ginger (Zingiber officinale) crude extract (GCE) by comparing it with cheese made using camel chymosin (CC). SUC made using GCE had higher acidity and ash but lower fat, total solids and protein as compared to cheese made using CC. The camel chymosin resulted in higher cheese yield as compared to cheese made using GCE. Although, lower than the values for cheese made using CC, sensory scores of cheese made using GCE is in line with literature values for camel milk cheese. The results indicated that GCE can be used to coagulate camel milk and thus help make cheese from camel milk.

Key Words: Camel milk, cheese, ginger crude extract, physicochemical properties, sensory properties.