Optimisation of soft camel cheese production coagulated with green carob extract using response surface methodology: Yield, physicochemical, microbial, sensorial, and rheological properties

Abstract

This study addresses the processing limitations of camel milk for production of textured camel milk cheese by utilising the green carob extract (GCE) as a novel coagulant. The response surface methodology was employed to assess the impact of GCE on the cheese quality parameters. Maximal soft camel cheese yield (24.1%) was achieved using 12% (v/v) of GCE, coagulation at 53.6°C, and incubation time of 9 h 52 min. Compositional analysis revealed the richness of soft camel cheese in dry matter (33.8 ± 81.61%), carbohydrates (3.66 ± 0.45%), and calcium (632.83 ± 68.43 mg/100 g). The addition of GCE enhanced the cheese's flavour and texture.