Effects of ultrafiltration followed by heat or high-pressure treatment on camel and bovine milk cheeses

The aim of this study was to assess the effects ultrafiltration (UF) combined with high-pressure processing (HPP) or heat treatment on quality soft cheese produced from camel milk (CM) bovine (BM). Milk concentrated by UF (0, 1, and 2-fold) before HPP at 350 MPa 550 for 5 min 4 °C pasteurization 65 30 75 s. Cheeses were using starter cultures chymosin pH, yield, proximate composition, texture profile, rheological properties, protein profiles determined. highest yield BM (26%) observed under 2-fold MPa. CM had storage loss moduli as well total solid content treatment. According SDS-PAGE electrophoresis, cheeses more susceptible proteolysis a higher number low-molecular-weight bands, indicating involvement some active enzymes compared cheeses. In conclusion, can enhance gel structure in products