International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Call for Papers | Fully Refereed | Open Access | Double Blind Peer Reviewed

ISSN: 2319-7064


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Research Paper | Food Science | Sudan | Volume 7 Issue 12, December 2018


Physiochemical Properties of Camel Milk Cheese with Added Gum Arabic

Ayat Omer Hassab Elnabi | Ahmed Elawad Elfaki


Abstract: This study was designed to investigate the effect of added gum Arabic on physicochemical properties of camel milk cheese compared with cow milk cheese. Camel milk cheese was made using calcium phosphate at a level of 0.3 %, and gum Arabic was added at level of 0.5 %, 1 %, 1.5 % and 2 % Cow milk cheese was manufactured by traditional method. Physiochemical properties and synersis of cheese were determined. Results showed an increase in the moisture content by increasing storage time and decrease in moisture content by increasing the percentage of gum Arabic, the highest moisture content was 43.42 % which was recorded for control sample in the third month, the lowest one was 28.99 % which was reported for camel milk cheese with 2 % gum Arabic added in zero time. The lowest protein content was in the sample of camel milk cheese without gum Arabic in the third month which was 18.96 %. The highest protein content (25.25 %) was in the sample of camel milk cheese with 2 % gum Arabic at the first month. The highest percentage of fat content (35.40 %) was in the sample of camel milk cheese with 2 % gum Arabic at zero time, and the lowest one (29.52 %) was in the control sample in the third month. The highest percentage of ash content (10.79 %) was in camel milk cheese with 2 % gum Arabic at zero time and the lowest percentage (7.99 %) was in the control sample in the third month. Addition of gum Arabic in the manufacture of camel milk cheese improved some of the physicochemical properties of camel milk cheese.


Keywords: Camel milk, cow milk, cheese, physicochemical, gum Arabic, synersis


Edition: Volume 7 Issue 12, December 2018,


Pages: 1009 - 1015


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How to Cite this Article?

Ayat Omer Hassab Elnabi, Ahmed Elawad Elfaki, "Physiochemical Properties of Camel Milk Cheese with Added Gum Arabic", International Journal of Science and Research (IJSR), Volume 7 Issue 12, December 2018, pp. 1009-1015, https://www.ijsr.net/get_abstract.php?paper_id=16121801

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