Investigation on Camel, Donkey and Horse Cheese Making with a High Transformation Yield by Natural Thickeners and Lactic Coagulation
Due to coagulation and curd formation challenges, making cheese from donkey and mare’s milk is deemed impossible. Traditional methods of making cheese from donkey and mare’s milk were never used. According to the 2nd edition of the Encyclopedia of Dairy Sciences (2011), no cheese is manufactured from equid milk. However, in 2015, Iannella published the first protocols for creating fresh donkey and mares cheese using pure camel chymosin in a dedicated method; the result of his not-so-common protocol was an elastic curd with severe syneresis. Other researchers have only developed a handful techniques since then. In any case, the low cheese output of these methods, combined with the increased cost of raw material production, now limits their practical applicability. Camel milk is also more difficult to convert into cheese than milk from other domestic dairy animals, which could be due to camel milk’s poor rennetability. As a result, Iannella devised a research project to develop a technological procedure for producing cheese from camel, donkey, and mares milk with a high transformation yield using locust bean gum, k-carrageenan, and lactic coagulation in a dedicated process, with minimal changes in manufacturing technology and equipment. With this procedure, the whey proteins in milk are removed, which improves the efficiency of creating cheese and increases the yield of cheese while maintaining the same body and texture as cheese made using traditional methods. This protocol, or one similar to it, could represent a source of innovative cheese and the definitive development of a new commercial scale of cheese from donkey, mares, or camel milk, or from other minor milks, in the near future, while also improving food and animal biodiversity, and thus all the benefits that come with it.
Food Science and Technology Research, 82030 – Benevento, Italy.
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