The effect of varying heat treatments (65 °C/30 min, 72 °C/30 s, 75 °C/5 min, 85 °C/5 min, 90 °C/5 min) on the degree of whey protein denaturation and rennetability of camel milk was investigated. Bovine milk was used for comparison. In camel milk α-lactalbumin exhibited less denaturation than in bovine milk following heat treatment for 90 °C/5 min and 67% α-lactalbumin was un-denatured as compared to the initial raw milk content, whereas this was only 5% in bovine milk. Camel serum albumin, however, showed substantial denaturation with increase in heat treatment. The gelation time as well as the time to reach maximal gel strength was significantly increased with heat treatment. Camel milk preconditioned to 40 °C exhibited a short gelation time (6 min) which increased to 14 min for milk treated at 65 °C/30 min. Heat treatments at 72 °C/30 s for camel milk resulted in loss of coagulation properties, i.e. very low gel strength or no coagulation within 60 min. A heat treatment process of 65 °C/30 min or 72 °C/30sec is thus recommended, when making cheese from camel milk.

各种热处理（65°C / 30分钟，72°C / 30 s，75°C / 5分钟，85°C / 5分钟，90°C / 5分钟）对乳清蛋白变性程度和研究了骆驼奶的渗透性。牛乳用于比较。骆驼奶中90°C / 5 min热处理后，α-乳白蛋白的变性程度低于牛乳，与原始生乳相比，α-乳白蛋白未变性的变性率为67％，而牛乳中α-乳白蛋白的变性程度仅为牛乳的5％。牛奶。然而，骆驼血清白蛋白随着热处理的增加而表现出明显的变性。随着热处理，凝胶化时间以及达到最大凝胶强度的时间显着增加。预先调节至40°C的骆驼奶表现出较短的胶凝时间（6分钟），对于以65°C / 30分钟处理的牛奶，凝胶时间增加至14分钟。骆驼奶在72°C / 30 s的热处理导致凝结特性的丧失，即极低的凝胶强度或60分钟内未凝结。因此，当用骆驼奶制作奶酪时，建议进行65°C / 30分钟或72°C / 30秒的热处理。