Veterinary session

Camel milk has become more and more popular in recent years, and it is considered to be a superfood worldwide. Due to its bioactive proteins and antimicrobial enzymes, several health benefits are attributed to it, among others, it is applied effectively in cases of type I. diabetes and infectious diseases (rotavirus, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli). It may also serve as an alternative to cow milk for children suffering from beta-lactoglobulin allergy. The greatest milk production is in the Middle East and North Africa, however from processed products, cheese is only available for local customers. The goal of my research is to produce semi-hard cheese both from pasteurised and powdered camel milk and, to determine the optimal concentration from calf rennet (2.94 IMCU/L; 14.7 IMCU/L; 22.9 IMCU/L) and microbial transglutaminase (MTG) enzyme preparation (Activa YG, Probind CH – 0.6U/g protein). For this purpose, I have examined the cheeses after 4-weeks-ripening to specify the effect of applied enzymes on color, pH, cheese yield, dry matter and texture, in order to define which is optimal for cheese made of pasteurized and powdered camel milk. My results showed that pasteurised camel milk cheeses’ yellow color was affected by MTG in case of Activa YG and Probind CH also both decreased the final pH level. Even though the cheese yield was lowered by 10-20%, the dry matter was approximately 10% higher, which resulted in at least 20% harder texture when the optimal calf rennin concentration was used in both pasteurised and powdered camel milk cheeses. Bovine rennin enzyme concentrations affected the texture, application of both MTG product the higher rennin concentration (14.7 IMCU/L for pasteurised; 22.9 IMCU/L for powdered camel milk) was better. I concluded that the optimal rennin concentration is 14.7 IMCU/L in case of pasteurised camel milk and 22.9 IMCU/L, when using camel milk powder.