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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 GabrilyantsAUAidana UtebaevaРАР. С. Алибеков

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Overview

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/68c23b4ab210217d647841cdhttps://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. 1ASSESSMENT OF QUALITY AND SAFETY OF CAMEL MILK AND ITS PROCESSED PRODUCTS2025
  2. 2The effect of starter cultures on peptide profiles identified in camel milk cheese2025 · 20 citations
  3. 3Impact of Refrigeration on the Shelf Life, Biochemical and Hygienic Quality of Raw Dromedary Camel Milk Obtained in Extensive and Semi-Intensive Breeding Systems from Southeastern Algeria2025
  4. 4Effect of Isolated Camel Milk Proteins to Some Food Products Made from Camel Milk2025
  5. 5Unveiling the potential of lactic acid bacteria from Algerian dromedary camel milk: diversity, technological applications, and antimicrobial insights2025