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Camel Milk Cheese: Casein-Fat Ratio Impact by Edith Espinoza is a document available to read on EtoBox.
The study investigates the effect of varying casein to fat ratios in camel milk on cheese yield and solids recovery in cheese whey. Three sets of camel milk were standardized at different ratios (0.73, 0.60, and 0.90) and analyzed, revealing that a higher casein to fat ratio (0.90) resulted in increased cheese yield and reduced solids losses in whey. The findings suggest that optimizing the casein to fat ratio in camel milk can enhance cheese production efficiency.
- Author
- Edith Espinoza
- Language
- EN