Three sets of camel milk were standardised at different casein/fat ratios [0.73 (set A, control), 0.60 (set B) and 0.90 (set C)] using skim milk and cream separated from camel milk. The milk was coagulated using camel chymosin and cheese was prepared. The whey (AW, BW and CW) and cheese samples (AC, BC and CC) from respective milk samples A, B and C, were analysed for composition and colour. Cheese whey with higher losses in solids and minerals (AW and BW) had higher L∗ value, whiteness index and lower total colour difference (ΔE) compared with CW. Camel milk cheese CC had higher solid and mineral recovery resulting in higher cheese yield as compared with other experimental cheeses. The results indicated that standardising camel milk to 0.90C/F led to higher cheese yield and lower mineral and solids losses in whey.

使用从骆驼奶中分离的脱脂奶和奶油，将三组骆驼奶标准化为不同的酪蛋白/脂肪比例 [0.73（A 组，对照）、0.60（B 组）和 0.90（C 组）]。使用骆驼凝乳酶使牛奶凝固并制备奶酪。分别分析来自牛奶样品 A、B 和 C 的乳清（AW、BW 和 CW）和奶酪样品（AC、BC 和 CC）的成分和颜色。与 CW 相比，具有更高固体和矿物质（AW 和 BW）损失的奶酪乳清具有更高的 L* 值、白度指数和更低的总色差 (ΔE)。与其他实验奶酪相比，骆驼奶奶酪 CC 具有更高的固体和矿物质回收率，从而导致更高的奶酪产量。结果表明，将骆驼奶标准化到 0.90C/F 可提高奶酪产量，降低乳清中的矿物质和固体损失。