Production and Characterization of Camel Milk Cheese Made Using Chicken Gizzard Inner Lining Extract as Coagulant

The process of camel milk’s transformation into cheese is a delicate operation due to various difficulties in achieving coagulation. This study investigates the processing challenges of camel milk in the production of camel milk cheese using chicken gizzard inner lining extract (CGLE) as a coagulant. The crude extract presents an extraction yield of 55.05 ± 1.8% and a pH = 4.40 ± 0.05. The optimal coagulation conditions were pH 5 and temperature 45 °C. A fresh camel milk cheese was produced using CGLE and characterized as CME. The cheese yield of the CME was 26.88 ± 0.42%, which was higher than that obtained with chymosin (CC) at 12.66 ± 0.12%. The pH and acidity were 5.29 ± 0.09 and 56.25 ± 1.25°D. The gross composition of camel cheese (CME) was determined in comparison to (CC) fat (13.50 ± 2.82%), proteins (11.61 ± 0.19%), and dry matter (38.85 ± 1.22%). The sensory analysis demonstrated significant differences (p < 0.05) between the CME and CC in terms of white color, acidic taste, and consistency. Therefore, CME presents an overall acceptability in comparison to the control. The chicken gizzard inner lining extract could be used as an efficient coagulant for the production of fresh camel cheese.