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However, higher temperatures may lead to adverse effects on curd formation due to longer coagulation times and weaker gels ( 9, 10) and are less suitable for cheese production ( 7). Milk pasteurization is an important step in cheese making to ensure the safety of the cheese ( 8). The coagulation rate and the outcome of the cheese are significantly influenced by different factors, including the animal species and breed, the composition of the milk, and pretreatment of the milk such as pasteurization, homogenization, and pressure treatment ( 7). The most crucial step in cheese making is the chymosin-induced coagulation of milk ( 6). Still, up to now, their application to camel milk is limited due to the extreme softness of the produced coagulum ( 3– 5). Bacterial fermentation and cheese manufacture are typical of perverse dairy products ( 2). Nowadays, great attention is given to camel milk production and consumption because of its high nutritional value and digestibility ( 1). SDS-PAGE electrophoresis revealed that extensive proteolysis might have contributed to the softness of camel cheeses compared to bovine and suggested the involvement of some residual enzyme activities.
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The hardness of the cheeses was associated with low yield and moisture content. The effects of the treatments on cheese's hardness were different between the camel and bovine cheeses while heat treatment at 65☌ for 30 min gave the hardest bovine milk cheese (1,253 ± 20), HPP treatment at 350 MPa for 5 min gave the highest value for camel milk cheese (519 ± 5) ( p < 0.05). The cheeses were evaluated for pH, yield, proximate composition, textural and rheological properties, microstructure, and protein profile by SDS-PAGE electrophoresis. The effect of three HPP treatments (350, 450, and 550 MPa for 5 min at 4☌) and two pasteurization treatments (65☌ for 30 min and 75☌ for 30 s) on the quality of soft unripened camel and bovine milk cheeses were accessed. The study showed that camel milk has a lower microbial load compared to bovine milk, which is maintained during 7 days' storage of the processed milk. The effects of high-pressure processing (HPP) compared to thermal treatments on the quality of camel vs. 3Agthia Public Joint Stock Company (PJSC) Group of Companies, Al Ain, United Arab Emirates.2Department of Physics, United Arab Emirates University, Al-Ain, United Arab Emirates.1Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates.Mustapha Mbye 1, Huda Mohamed 1, Tholkappiyan Ramachandran 2, Fathalla Hamed 2, Ahlam AlHammadi 3, Rabih Kamleh 3 and Afaf Kamal-Eldin 1 *