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Camel Milk Incorporation Modifies Protein Network Development, Proteolysis, and Flavor Compound Formation in Low-Fat
Abdelmoneim H Ali1, Gafar Bamigbade1, Athira Subhash1
1Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551, UAE.
Journal of Dairy Science
|May 11, 2026
Summary
Adding camel milk (CM) to low-fat Feta-type cheese (LFFTC) alters its chemical composition, texture, and rheology. LFFTC with 30% camel milk showed enhanced properties and flavor compounds during ripening.
Area of Science:
- Dairy Science
- Food Chemistry
- Food Technology
Background:
- Low-fat Feta-type cheese (LFFTC) production often involves optimizing sensory and textural properties.
- Camel milk (CM) offers unique nutritional and functional attributes compared to bovine milk (BM).
- Investigating blends of BM and CM in LFFTC can lead to novel dairy products with improved characteristics.
Purpose of the Study:
- To evaluate the impact of incorporating camel milk (CM) at different percentages (15% and 30%) into bovine milk (BM) based LFFTC.
- To analyze the changes in chemical composition, physicochemical properties, texture, rheology, and volatile compounds of LFFTC during ripening.
Main Methods:
- LFFTC was prepared using BM blended with 15% CM (CM15) and 30% CM (CM30).
- Samples were ripened for up to 90 days, with analyses conducted at 14, 15, 30, 60, and 90 days.
- Evaluated parameters included chemical composition, moisture content, texture, rheology (storage modulus G', loss modulus G″, complex viscosity), and volatile compounds.
Main Results:
- LFFTC blends (CM15, CM30) showed significantly different chemical composition, texture, and rheology compared to LFFTC from BM alone.
- CM30 LFFTC had higher moisture content (61.50%) than CM15 (56.26%) and BM alone (54.86%).
- Initially, BM LFFTC had higher G', G″, and viscosity, but CM30 LFFTC exhibited superior rheological properties after 30 days of ripening. CM15 LFFTC showed increased 2-pentanone levels, a flavor compound, in later ripening stages.
Conclusions:
- Incorporating camel milk into low-fat Feta-type cheese significantly modifies its properties.
- Camel milk addition, particularly at 30%, enhances the rheological characteristics and potentially the flavor profile of LFFTC during extended ripening.
- These findings suggest potential for developing novel LFFTC with desirable sensory attributes using camel milk blends.
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