ArticleJournal of advanced veterinary and animal research2019
Improvement of the quality of buffalo's milk soft cheese by camel's whey protein concentrate.
Article in Journal of advanced veterinary and animal research, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed, 12 citations in OpenAlex.
- Detection of camel milk adulteration with buffalo milk during semi hard cheese production.Veterinary and animal science · 2025Article
- Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste.Journal of food science and technology · 2023Article
- The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions.Frontiers in nutrition · 2022Review
Corrections and comments
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Authors and funding
2 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveThe objective of this study was to investigate the impact of whey protein concentrate (WPC) derived from camel's milk on cheese yield, some chemical, microbial, and organoleptic properties of low salt soft cheese during refrigerated storage. MATERIALS AND
methodsCheeses made from buffalo's milk without and with adding 4,000 and 8,000 μg/ml WPC.
resultsAddition of WPC significantly increased the yield, titratable acidity, and decreased pH of the resultant cheese samples. Cheese treated with 8,000 μg/ml WPC had the highest effect on the reduction of the total bacterial count, coliform, molds, and yeast up to 29th day of storage in comparison to the 25th day and 17th day in cheese with 4,000 μg/ml and control samples, respectively. The organoleptic evaluation indicated that adding of WPC improved flavor, body, and texture and appearance of the cheese.
conclusionThe present study demonstrated that the application of camel's WPC at 8,000 μg/ml in cheese can improve organoleptic and microbiological proprieties of low salt soft cheese and prolong its shelf-life at refrigerated storage up to 29 days in comparison to 25 days and 17 days in cheese treated with 4,000 μg/ml WPC and control cheeses, respectively. So, the present WPC has a potential for preservation as a food ingredient and natural food preservative.
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