Abstract:
This investigation was carried out to determine the
physicochemical properties and sensory evaluation cheese
made from camel milk. Two cheese samples were made from
camel milk using the traditional method, the first sample was
made with 1% gum Arabic and the second sample was made
without using gum Arabic, 10% salted whey was used in
storage of the cheese.
200 gm of cheese sample were
packaged in each of 6 plastic containers, all packages were
stored at refrigerator temperature (5±1oC).Fresh cheese
samples were analyzed at zero time, cheese samples were
analyzed for moisture, ash, protein, pH and fat content.
Sensory evaluation (color, taste, flavor, texture and overall
acceptability)
of cheeses was determined after two months
.of ripening
The addition of gum Arabic was significantly
(P≤0.05) affected moisture, ash, protein, pH and fat content.
Cheese with gum Arabic has higher moisture and fat content
compared with cheese without added gum Arabic. The mean
scores of color, taste, flavor and overall acceptability were
not significantly (P≤0.05) affected by the addition of gum
Arabic. Texture of cheese samples was significantly (P≤0.05)
affected by the addition of gum Arabic, Texture scores were
.higher in cheese samples made with gum Arabic
