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September 10, 2025Eastern-European Journal of Enterprise TechnologiesOpen Access

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

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Authors

EGEleonora GabrilyantsM.Auezov South Kazakhstan State UniversityAUAidana UtebaevaM.Auezov South Kazakhstan State UniversityРАР. С. АлибековM.Auezov South Kazakhstan State University

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Implication

Experimental study identified optimal coagulant doses and temperatures for improved soft cheese yield using camel milk, suggesting a new production approach.

Key Points

  • Enhancing cheese yield from camel milk can achieve up to 184.5 g/l under optimal conditions.
  • Optimal coagulant doses of 0.10-0.15 ml/l and temperatures of 36-38°C led to better moisture content and texture.
  • The study emphasizes the importance of balancing coagulant dosage and temperature for stable curd formation.
  • A new technological scheme for producing soft cheese from camel milk offers potential for wider industry applications.

Cite This Study

Gabrilyants et al. (2025) studied this question.

synapsesocial.com/papers/68c187339b7b07f3a06118c5https://doi.org/10.15587/1729-4061.2025.335523
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Improving the quality properties of Camembert-type soft cheese produced from camel–goat milk blends using camel rennet2025
  2. 2Influence of thermophilic and mesophilic cultures blended with buffalo milk on camel milk cheese quality and proteolysis2024 · 5 citations
  3. 3Comparison of quality properties of powder milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase2024 · 1 citations
  4. 4Feta-type cheese developed from camel (Camelus dromedarius) milk: physicochemical properties and sensory acceptability2026
  5. 5Comparison of quality properties of pasteurized milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase2024 · 5 citations