Camel milk incorporation modifies protein network development, proteolysis, and flavor compound formation in low-fat...

Low-fat feta-type cheese (LFFTC) made from bovine milk (BM) blended with 15% camel milk (CM15) and 30% camel milk (CM30) was investigated for its properties. The chemical composition of LFFTC made from BM blended with 15% and 30% of CM was determined after 14 d of ripening. In addition, the physicochemical properties, texture, rheology, and volatile compounds were also evaluated after 15, 30, 60, and 90 d of ripening. The results showed that LFFTC made from BM blended with CM15 and CM30 had significantly different chemical composition, texture, and rheology compared with the LFFTC made from BM alone. The LFFTC made from CM30 had a higher moisture content (61.50%) as compared with the LFFTC made from CM15 (56.26%) and BM alone (54.86%). At 15 d of ripening, LFFTC made from BM alone showed higher storage modulus (G'), loss modulus (G″), and complex viscosity than the BM-CM blends. However, after 30, 60, and 90 d of ripening, CM30 exhibited the highest G', G″, and complex viscosity among the treatments; however, after 30, 60, and 90 d of ripening, LFFTC made from CM30 displayed higher G', G″, and complex viscosity than LFFTC made from BM alone. Furthermore, LFFTC produced with CM15 exhibited higher levels of 2-pentanone than BM cheese during the later stages of ripening (60 and 90 d), a compound known to contribute to flavor development of ripened cheeses.