Milk clotting enzyme (MCE) of Moringa oleifera from prepared seed cake (PSC) dissolved in acetate buffer pH 5.0 recorded the highest activity compared to other samples, as well as 20–40% saturation of ammonium sulfate precipitated MCE with 28.20% yield and 1.01 purification fold. The proteolytic activity (PA) of crude MCE from Moringa oleifera PSC was higher than those of partial purified MCE with 180.81 and 155.47 as MCA/PA ratio, respectively. PSC moringa MCE exhibited their optimal activity at pH 5.0 and 60 °C; it could be capable to coagulate different milk types. Also, goat soft cheeses coagulated with moringa MCE exhibited significantly (p ≤ 0.05) higher levels of water soluble nitrogen content and total sensorial scores than control cheese. It could be concluded that partial purified MCE from Moringa oleifera PSC may prove to be a good candidate in goat cheese production without any appeared defects during their storage period.

Effect of Quinoa (Chenopodium quinoa) Flour on the Production and Quality of Low-Fat Camel Milk Processed Cheese Spread

This study aimed to produce fermented beverage from camels’ milk permeate mixed with different concentrations (control, 2.5, 5 and 10%) pomegranate syrup. Beverages were evaluated for their physical, chemical, rheological, microbiological and organoleptic properties. Physicochemical compositions of prepared beverages of fermented permeate of camels’ ‎milk mixed pomegranate syrup were not significant ‎‎(p≥0.05) for protein, fat and ach contents in all the examined treatments. But total ‎solid, total sugar and pH value changed significantly (p≤0.05). All functional beverages were found rich in many mineral elements. On the other hand, total anthocyanin, phenolic compounds, total antioxidant activity contents, colour and viscosity in all prepared beverages were significantly affected (p.≤0.05). This was due to effect of exopolysaccharide being produced by probiotic bacteria used in the permeate. Bif. animalis, which resulted in the highest levels of viscosity in all the examined beverages throughout storage. Lower lost in the viability of Str. thermophilus and Lb. acidophilus was detected during storage of the beverages. The coliform bacteria, yeasts and molds were not detected in the control and in all the other treatments ‎during all storage periods‎. Also, the added pomegranate syrup improved the sensory evaluation compared among all treatment.‎ Finally, fermented permeate camels’ milk mixed with different concentrations of ‎pomegranate syrup beverages can be‎ recommended as a functional food product with potential health benefits and it can be marketed and consumed as healthy beverages.

Camel ghee, a camel milk product, plays a pivotal role in the diets of rural populations in Middle Eastern, Asian, and African societies, characterized by high temperatures, scarce agricultural areas, and low rainfall. Indeed, camel milk offers a broad spectrum of therapeutic and nutritional features that benefit human health. As a result, camel ghee is becoming a more popular product worldwide because of its nutritional benefits and the variety of intriguing and tasty items it produces. However, its physicochemical properties limit and make its manufacture difficult, influencing its impact on health. Thus, further efforts are still required to build specific production chains, and many challenges have to be overcome, such as the technological protocols standardization and the completeness of the nutritional and chemical information on the final product. Indeed, comprehensive data on the physicochemical properties, processing, functional properties, sensory characteristics, and shelf life of camel ghee are not available yet. In this framework, the present chapter aims to fill this gap, summarizing the camel ghee composition, characterization, preparation methods, functional properties, and applications in various fields, mainly the food sector. Although data on camel ghee are limited, this chapter provides valuable information for new food developers, researchers, and development managers working in all sectors that use milk fats, especially camel milk fat. <!----> <!----> <!----> <!---->

The growing demand for sustainable and functional plant-based dairy alternatives has driven innovation in cheese analogue production. This study developed a processed goat cheese analogue fortified with a plant-based base derived from millet, zein protein, and tapioca starch, evaluating its nutritional, functional, and sensory properties. Millet was processed (soaking, germination, fermentation) to enhance its protein bioavailability and reduce antinutrients. Substitution levels of 25 %, 50%, 75 %, and 100 % of the millet cheese base were tested against a traditional goat processed cheese control (100% dairy). Results indicated that (50% substitution (T2) achieved optimal sensory acceptance, closely resembling, meltability, and flavor of conventional cheese. Higher substitutions (75–100 %) reduced fat content (≤3.72%) and improved antioxidant activity (e.g., 52.8 % DPPH retention in T4 after 3 months) but compromised texture and flavor complexity. Meltability increased during storage (69.5–76.7 mm in control), while millet cheese base (100%) formulations exhibited superior emulsion stability (21.7% oil separation in T4 vs. 33.8% in control). Microbiological analysis confirmed enhanced safety, with millet cheese-based showing lower microbial growth (3.7 log CFU/g vs. 5.3 log CFU/g in control) and no detectable pathogens. The study highlights the viability of 50–75% plant substitution for producing nutritionally enriched, sustainable cheese analogues, addressing health and environmental trends. Challenges remain in optimizing 100 % plant-based formulations for texture and flavor. This work contributes to food security in arid regions like the Halayeb-Shalateen-Abu Ramad triangle by leveraging locally available crops, offering a model for resource-efficient dairy alternatives.