African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant

Yonas Hailu
  • Yonas Hailu
  • School of Animal and Range Sciences, Haramaya University, P.O. Box: 138, Haramaya, Ethiopia.
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Eyassu Seifu*
  • Eyassu Seifu*
  • Department of Food Science and Technology, Botswana College of Agriculture, Private Bag 0027, Gaborone, Botswana.
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Zelalem Yilma
  • Zelalem Yilma
  • Netherlands Development Organization (SNV), EDGET/EADD-ET Project, Country Project Mobilization Coordinator, Churchill Road, Tracon Building, 6th Floor, P.O. Box P.O. Box 40675, Addis Ababa, Ethiopia.
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  •  Received: 21 October 2013
  •  Accepted: 30 January 2014
  •  Published: 28 February 2014

Abstract

This study was conducted to analyze the quality attributes of soft unripened cheese (SUC) made using ginger (Zingiber officinale) crude extract (GCE) by comparing it with cheese made using camel chymosin (CC). SUC made using GCE had higher acidity and ash but lower fat, total solids and protein as compared to cheese made using CC. The camel chymosin resulted in higher cheese yield as compared to cheese made using GCE. Although, lower than the values for cheese made using CC, sensory scores of cheese made using GCE is in line with literature values for camel milk cheese. The results indicated that GCE can be used to coagulate camel milk and thus help make cheese from camel milk.

Key words:  Camel milk, cheese, ginger crude extract, physicochemical properties, sensory properties.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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