**4. Effect of camel milk fortification on cheese making**

Camel milk presents a high nutritional value and plays a key role in providing milk of superior quality (e.g., more vitamin C and minerals (e.g., K+ , Cu2+, and Mn2+)) and essential and polyunsaturated FAs than CM [43]. It is also believed to possess abilities to treat chronic illnesses [44]. The demand for dairy products made with camel milk has grown over the past ten years, and large-scale commercial production of camel milk from contemporary camel farms is expanding. Many milk and dairy products are now produced and sold in Mauritania and the United Arab Emirates, including pasteurized milk, milk powder, fermented liquid milk, and cheese. Due to its coagulation qualities, camel milk is only occasionally used in processed food items and does

so with certain challenges [44–46]. As discussed above, under natural circumstances, making cheese from camel milk is a challenging process because of two primary aspects: the low concentration of κ-casein and the larger micelle sizes compared to cow milk cheese. Cheeses made from camel milk typically have a weak curd and a fragile diverse structure following coagulation [5, 9, 13]. As a result, various methods for strengthening the cheese structure were investigated by combining camel milk with bovine milk.

Shahein et al. [47] were likely the first group to investigate the feasibility of producing soft pickled cheese by combining camel milk with bovine milk in various ratios. According to the scientists, increasing the amount of bovine milk added to camel milk led to higher total solids, fat, and protein levels, whereas moisture and ash content decreased. When camel and cow milk were combined to make a white Sudanese cheese called Jibna-beida (1 camel milk: 1 cow milk, v/v), Siddig et al. [48] discovered identical results. They also identified variations in the Ca2+, Na+ , and K+ mineral contents of cheeses. Furthermore, the examination of the ash content in mixtures demonstrated an increase when compared to pure camel milk cheese. However, protein and lactose levels decreased in cheese containing cow milk compared to cheese produced with pure camel milk.

According to the research by Siddig et al. [48], the method used to coagulate milk (either 10% citric acid or 5% starter culture) had an impact on the finished cheese's composition. When faced with pure camel milk cheese, starter cultures coagulation resulted in an increase in fat and total solid contents, whereas citric acid caused a decrease. The mixture (1 camel milk: 1 cow milk cheese) formed following starter cultures coagulation had a relatively higher Ca2+ concentration than pure camel milk and the milk mixture (1 camel milk: 1 cow milk cheese) coagulated with citric acid, according to the data regarding mineral content. In contrast, a relative decrease in K+ in pure camel milk was noted when it was compared with cheeses containing both camel milk and cow milk.

Derar and El-Zubeir [45] investigated how soft cheeses would react if camel milk and EM were combined. Prior to manufacturing cheese, they observed that camel milk had a lower compositional level than milk that had been fortified with ewe milk. Additionally, they noticed variations in the whey made from camel milk, ewe milk, and their milk blends, as well as between various milk kinds. They discovered variations in the total solid contents of the cheeses between the samples of 1 camel milk and 3 ewe milk (v/v). However, when compared to normal cheeses, the protein level was the same. Additionally, during storage, variations in the fat content of cheeses manufactured from camel milk, ewe milk, and their mixes were discovered.

When camel milk and cow milk were combined to make cheese, there were discrepancies in the final cheese composition that can be attributed to variations in the initial combination, composition, and coagulation characteristics of camel and cow milk. According to report, casein in particular has a lower total solid content in camel milk coagulum than CM. Additionally, casein micelles from camel milk had greater average sizes (200–500 nm) than those from cow milk (220–300 nm), although fat globule sizes were the opposite. It is known that cheese yield is influenced by the size of the fat globules and the network created within the milk fat globule membrane. The finding of the aforementioned experiments demonstrated that (i) the species origin of the milk and (ii) the manufacturing procedure of the cheese both affect the proximate composition of the finished cheese [43]. Recently, other scholars notified cheese making from cows, buffaloes, goats, sheep, dromedary camels, and donkey's milk. They found that camel milk, when compared to the milk from the other species,

#### *Innovative Approach of Cheese Making from Camel Milk: A Review DOI: http://dx.doi.org/10.5772/intechopen.108700*

has a similar coagulation time but a less favorable curd-firming process, with lower nutrient recovery and cheese yield. They also explained camel milk requires specific cheese-making conditions and the use of camel chymosin [49].

Technically, making cheese from camel milk is more challenging than making cheese from milk from other domestic dairy animals under the same circumstances. However, success can be obtained by lowering the pH of the milk, adding calcium chloride, and increasing the renneting temperature. In order to standardize camel milk before making cheese, it has been suggested in several studies to use milk that has been ultrafiltrated (UF) retentate. This supplementation has a number of potential advantages, such as increasing the total solids, thereby increasing the yield, facilitating the coagulation process, and improving the organoleptic and rheological properties as well as the nutritional value of the finished cheese. Mehaia [50] has reported on the use of ultrafiltration technology to standardize the total solids of camel milk used to make soft white cheese. It has been demonstrated that milk concentrated by UF produces cheese of high quality (smooth and creamy body), enhances curd stiffness, and has a higher nutritional value due to the end product's higher protein, fat, calcium, and phosphorus contents.

Desouky et al. [51] have done a research on the impact of fortifying processed cheese sauce with camel milk powder (CMP) on its stability and quality attributes. In this study, the effects of replacing the cheese foundation in the production of processed cheese sauces with highly acceptable quality and sensory qualities with camel milk powder at various percentages ranging from 5 to 15% were examined. Depending on the amount of CMP applied and the storage period at 6 0.5°C for 30 days, all treatments had statistically different characteristics. When compared to the other treatments, whether they were used fresh or during storage, the cheese sauce containing 15% CMP was distinguished by greater viscosity values during the studied time of shearing and displayed larger upward shifting of the flow curve. All cheese treatments had higher ratings and were considered above average by the participants, especially after a 10% increase in the percentage of CMP added. It was recommended that the addition of CMP enhanced the quality characteristics of cheese sauces and might be taken into consideration as a new source to replace cheeses used in processed cheese base blends [51].

To solve the issue that arose when preparing soft white cheese, research was done on the effects of substituting 20 or 30 percent of the camel milk with a milky component, having (BMR) secret code, and supplementing with 1, 2, and 3 percent sweet potato powder (SPP) [7]. According to this study, camel milk fortification with BMR and SPP enhanced the physic-chemical qualities of cheese by lowering the pH value, whey syneresis, and pepsin coagulation time when compared to control cheese. With higher levels of additive usage, yield, titratable acidity, and curd tension all rose. After 30 days of storage, these additions additionally enhanced the total solids, fat, protein, ash, and salt contents as well as the cheese ripening indices and total volatile fatty acid values in treated cheeses. Pure camel milk cheese (the control) and the ones that had been processed had quite different microstructures in terms of the form, homogeneity, compact or open body, and texture of the casein micelles network. Due to variations in the chemical composition, manufacturing processes, and added agents utilized, variations in the size and number of voids or vacuoles and fat globules were also documented. This finding was back in the control cheese's body and texture, which weakened, loosened, and opened. Moreover, it was suggested addition of BMR and SPP improved greatly the texture profile of cheeses and their technological aspects [7].
