The transformation of camel milk into cheese is an operation considered very delicate because of several difficulties encountered in achieving coagulation. The present study aims to improve coagulation abilities of camel milk using enzyme extracts from pineapple, kiwi, and ginger. Our results concerning the characterization of the enzymatic extract showed an extraction yield that varies according to the type of extract (pineapple: 75.28% ± 4.59, kiwi: 63.97% ± 5.22, and ginger: 28.64% ± 1.47). The optimum coagulation conditions of the 3 types of extract were as follows: for pineapple: pH = 5 and temperature = 45°C; for kiwifruit: pH = 6.6 and temperature = 40°C; and for ginger: pH = 6.6 and temperature = 45°C. A fresh cheese was made from camel milk with a particular nutritional quality and consistency. The kiwi proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.

The aim of the present study was the isolation of high exopolysaccharide (EPS) producers, Lactic Acid Bacteria (LAB) strains, from three types of milk: goat, sheep, and camel milk. Among 112 LAB isolates tested for their ability to produce EPS on MRS-sucrose agar, only 11 strains were able to produce EPS and only three higher producers’ strains were identified by 16S rRNA gene sequencing as two strains of Lactococcus lactis subsp. lactis (SP255, SP257) isolated from camel milk and one strain of Weissella cibaria (SP213) isolated from goat milk. The physicochemical characterization of the purified EPSs revealed a significant sugar yield, with concentrations ranging from 2.17 to 2.77 g/L, while the protein content remained relatively low (0.03 g/L). The UV-visible spectrum showed high Ultra Violet (UV) absorption at 240–280 nm and the Fourier-Transform Infrared (FTIR) spectra showed the presence of a large number of functional groups, including hydroxyl (-OH), carbonyl (-C=O), and methyl groups (-CH3). The EPS solubility indicated their hydrophilic properties and the investigation of interfacial properties indicated that these EPSs could be used as natural emulsifiers and stabilizers in both acidic and neutral emulsions. Moreover, a new type of emulsion system was developed by the utilization of EPSs in the formation of multilayer interfaces in oil-in-water (O/W) emulsions stabilized by sodium caseinate (CAS). Thus, the impact of an EPS addition on the particle size distribution and electrical charge has been studied. At pH 3, the studied EPSs adhered to the surfaces of caseinate-coated droplets and the stability of O/W emulsions was improved by adding certain concentrations of EPSs. The minimum concentration required to stabilize multilayer emulsions for EPSs SP255, EPS SP257, and EPS SP213 was 1.5, 1.5, and 1.7 g/L, respectively. These findings reveal a new EPS with significant potential for industrial use, particularly as an emulsion stabilizer.

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This study aimed to manufacture kefir from camel milk using an extensive production system with different amounts of kefir grains, as well as to highlight their nutritional, sensorial, and technological characteristics. During processing, the pasteurization of camel milk, the addition of three doses of kefir grains (2%, 5%, and 10%), and incubation for 18 h were carried out. The microbiological and nutritional properties of the camel milk, kefir grains, and resulting kefirs were assessed. The sensory evaluation and technological processes involved in the production of the selected kefir were then carried out. The results showed that the chemical composition of the camel milk was as follows: fat: 41.7 ± 3.18 g/L; protein content: 37.82 ± 0.66 g/L; ash: 8.92 ± 0.61 g/L; dry matter: 114.21 ± 0.11 g/L; and lactose: 41.3 ± 0.21 g/L. Kefir grains were acidic and moist and contained low fat content (0.02 ± 0.01). The total aerobic flora in camel milk was FAMT 4.77 × 10⁴ CFU/mL. The bacterial load of lactic acid bacteria in the camel kefir prepared with 10% kefir grains was 5.1 ± 0.6 log₁₀ CFU/mL, while the yeast and mold load was 4.24 ± 0.83 log₁₀ CFU/mL. The amount of kefir grains present had a significant effect (p < 0.05) on pH, acidity, and viscosity and improved the protein content, resulting in higher nutritional quality. According to a sensory evaluation, the ranking test showed that the best camel kefir can be produced by the addition of 2% kefir grains. It was the most appreciated by 73% of the tasters based on its physicochemical, microbiological, and sensory characteristics. All obtained camel kefirs were able to fulfill the Codex Alimentarius requirements, ensuring their safety and quality, with overall improvements in taste, texture, and acceptability. A phenotypic and morphological study of lactic acid bacteria isolated from the selected kefir (CK 2%, 18H) showed that these bacteria are Gram+, citrate+, catalase−, shell−, and rod-shaped. All the strains isolated showed good lipolytic and proteolytic activity, with areas of proteolysis between 8 and 15 mm. These strains were also revealed to have antibacterial activity and good acidifying and texturizing effects.

Background: The transformation of camel milk into cheese is an operation considered very delicate because of several difficulties encountered in achieving coagulation. The present study aims to improve coagulation abilities of camel milk using enzyme extracts from kiwi juice. Methods: The optimum characteristics of extract were determined (pH, temperature and CaCl2 concentration), a fresh cheese was manufactured and the physicochemical and organoleptic qualities were determined. Result: Our results concerning the characterization of the enzymatic extract showed an extraction yield as 63.97%±5.22. The optimum coagulation conditions were: pH=6.6, temperature= 40°C and a volume of used enzymatic extract as 1.5 ml. A fresh cheese was made from camel milk with a particular nutritional quality and consistency. The kiwi proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production.