ArticleFrontiers in nutrition2021
Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness.
Article in Frontiers in nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Emerging non-thermal processing technologies and their impact on the quality, safety, and bioactive integrity of camel milk: A review article.Food chemistry: X · 2026Review
- Integrated microbial and proteomic analysis elucidates quality degradation mechanisms of fresh milk through the industrial processing stage.Food chemistry: X · 2025Article
- Exploring the Effects of Novel Food Processing Methods on Food Proteins: A Review.Food science & nutrition · 2025Review
- Molecular Characteristics and Processing Technologies of Dairy Products from Non-Traditional Species.Molecules (Basel, Switzerland) · 2024Review
- Camel Milk: Antimicrobial Agents, Fermented Products, and Shelf Life.Foods (Basel, Switzerland) · 2024Review
- 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
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of high-pressure processing (HPP) compared to thermal treatments on the quality of camel vs. bovine cheeses were studied. The study showed that camel milk has a lower microbial load compared to bovine milk, which is maintained during 7 days' storage of the processed milk. The effect of three HPP treatments (350, 450, and 550 MPa for 5 min at 4°C) and two pasteurization treatments (65°C for 30 min and 75°C for 30 s) on the quality of soft unripened camel and bovine milk cheeses were accessed. The cheeses were evaluated for pH, yield, proximate composition, textural and rheological properties, microstructure, and protein profile by SDS-PAGE electrophoresis. The effects of the treatments on cheese's hardness were different between the camel and bovine cheeses; while heat treatment at 65°C for 30 min gave the hardest bovine milk cheese (1,253 ± 20), HPP treatment at 350 MPa for 5 min gave the highest value for camel milk cheese (519 ± 5) (
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