Camel milk coagulation for the production of cheese with higher yield and good texture is a complex process as compared to
cow and buffalo’s milk. Objective of current investigation was to study the combined impact of pH (5.3, 5.5 and 5.7), CaCl2
(0.04, 0.06 and 0.08%), pasteurization temperatures (60, 65 and 70°C) and addition of buffalo milk (0, 10 and 20%) on the
rennet coagulation time (RCT), yield and texture of camel milk cheese. The effects of all these parameters were interpreted by
response surface methodology (RSM system). The temperature and pH have pronounced effect on coagulation time as
compared to CaCl2, while the interaction of temperature with pH and CaCl2 showed the significant effect on yield. The firm
texture was obtained as the concentration of the buffalo milk increased at pH 5.5 and 65°C temperature.
Zahida Qadeer, Nuzhat Huma, Aysha Sameen, Tahira Iqbal. (2019) INFLUNCE OF PASTEURIZATION TEMPERATURE, pH, CaCl2 AND BLENDING OF BUFFALO MILK ON THE RENNET COAGULATION TIME (RCT), YIELD AND TEXTURE OF CAMEL MILK CHEESE, , Volume 56, Issue 1.
