The combined effect of ultrasonic treatment and transglutaminase on the yield, textural, microbiological, physicochemical, and sensory characteristics of camel milk cheese

Abstract Despite the high health and nutritional properties of camel milk, there is difficulty in converting it into cheese, due to its low coagulation properties, fragility, weak structure, and diverse composition. This study aimed to investigate the effect of combined treatment with transglutaminase and ultrasonic on the yield, and characteristics of camel milk soft cheese. Camel milk was subjected to ultrasound treatment for 15 and 30 min at 35 kHz/50°C, and after 20 min of added camel chymosin, 80 units MTGase/L were added. The milk was left unstirred for 120 min to complete the coagulation process. The yield, texture, physicochemical, microstructure, sensory, and microbiological properties of camel milk soft cheese were estimated during storage for 14 days at 4 °C.The treatment with ultrasonic at 35 kHz for 15 and 30 min, and 80U/L transglutaminase (US15&US30 treatments) increased the yield, and improved the hardness, water holding capacity, and microbiological quality of cheese compared to the control, whereas US15 samples had the best sensory acceptability throughout all storage periods. Therefore, this study recommends the use of transglutaminase (80 U/L) and ultrasonic (35 kHz/15 min) in the production of soft cheese from camel milk.