Improving the Quality of Camel Milk Soft Cheese Using Milky Component (BMR) and Sweet Potato Powder

The present study was designed to evaluate the effect of replacing 20 or 30% of camel milk with a milky component , had ( BMR ) secret code , in a trial to overcome the problem arising when soft white cheese was making . Supplementation with 1, 2 and 3% sweet potato powder SPP was , also , done to improve the quality and the nutritive value of the resultant cheese . Results indicated that fortifying camel milk with BMR and SPP improved the physic- chemical properties of cheese by reducing the pepsin coagulation time , whey syneresis and pH value compared with control cheese . Yield , titratable acidity and curd tension w ere increased and consequently and the technological aspects during cheese making ..apparently noticed with increasing the levels of additives used . These additives , also , increased the total solids , fat, protein, ash, salt contents , the values of cheese ripening indices and total volatile fatty acids in treated cheeses , after 30 days of storage period . There were clear differences in the microstructure among control cheese and the treated ones , in the shape , homogenization , compact or open body & texture of the casein micelles network . Variations were , also ,noticed in the size and numbers of voids or vacuoles and fat globules , owing to the variations in the chemical composition , manufacturing conditions and to the supplemented agents used . These observations reflect the weak , loose and open body and texture of control cheese . Moreover, addition of BMR and SPP improved greatly the texture profile values of cheese and the technological aspects.