The influence of lactic acid bacteria on a number of aspects of the process of producing cheese from camel milk

Abstract

The study of cheese production technology from camel milk remains a relevant task in global science and can significantly contribute to food security and the economic development of Kazakhstan. The processing of camel milk into cheese using modern technological innovations has become possible due to applied research. The use of starter cultures, camel rennet, and milk enrichment with various ingredients has significantly improved the quality parameters of cheese. Starter cultures, consisting of lactic acid bacteria, play a key role in cheese production. They facilitate curd formation by converting lactose into lactic acid, ensuring an optimal pH level for milk coagulation. This, in turn, affects the technological process, as well as the composition and quality of the final product. This study utilized various commercial starter cultures belonging to mesophilic, thermophilic, and combined lactic acid bacteria for the production of cheese from camel milk. The results of the physicochemical analysis of cheese showed significant differences: protein content ranged from 11.18±1.43% to 17.85±1.78%, fat content from 34.72±0.68% to 37.12±0.86%, moisture content from 49.45±1.71% to 66.76±1.49%, and active acidity from 4.79±0.09 to 5.67±0.09 units. The cheese yield from camel milk ranged from 17.97±1.35 to 27.80±1.98 g/100 g. The analysis of viable microflora revealed that cheese prepared with CHN-19 and "Lactoferm eco" (Biochem.srl) starter cultures contained the highest number of viable microorganisms.