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Manufacture and Challenges of Camel Milk Cheese
Abstract
The difficulties in camel milk coagulation due to low concentration in κ-casein was the main obstacle for its processing into cheese. Thus, for 80 years, camel scientists concentrated their efforts on improving coagulation by different methods including use of plant or camel calf abomasum extracts. However, in all cases, poor cheese yield and organoleptic properties were obtained. The recent introduction of the CHY-Max – M1000®, on market solved the problem of clotting. Obtained by genetic engineering, this camel rennet allows high cheese yield. However, other challenges must be met: (1) investigation by fundamental studies of the “behavior” of camel milk during the different steps of cheese processing, (2) to set up final products corresponding to food preferences of local consumers, (3) to ensure transfer of camel cheese technology to camel dairy industry. Based on experiences in different camel countries, the chapter is taking stock of the challenges regarding technological development, cultural satisfaction, and commercialization of camel cheese.
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