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Ali AH, Abu-Jdayil B, Bamigbade G, Kamal-Eldin A, Hamed F, Huppertz T, Liu SQ, Ayyash M. Properties of low-fat Cheddar cheese prepared from bovine-camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds. J Dairy Sci 2024; 107:2706-2720. [PMID: 38056563 DOI: 10.3168/jds.2023-23795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Accepted: 11/01/2023] [Indexed: 12/08/2023]
Abstract
Making cheese from camel milk (CM) presents various challenges due to its different physicochemical properties compared with bovine milk (BM). In this study, we investigated the chemical composition, proteolysis, meltability, oiling off, texture profile, color, microstructure, and rheological properties of low-fat Cheddar cheese (LFCC) prepared from BM-CM blends. LFCC was produced from BM or BM supplemented with 15% CM (CM15) and 30% CM (CM30), and analyzed after 14, 60, 120, and 180 d of ripening at 8°C. Except for salt content, no significant differences were observed among LFCC from BM, CM15, and CM30. The addition of CM increased the meltability and oiling off in the resulting cheese throughout storage. With respect to color properties, after melting, LFCC CM30 showed lower L* values than LFCC made from BM and CM15, and a* and b* values were higher than those of BM and CM15 samples. LFCC from CM30 also exhibited lower hardness compared with the other cheeses. Moreover, LFCC made from BM showed a rough granular surface, but cheese samples made from BM-CM blends exhibited a smooth surface. The rheological parameters, including storage modulus, loss modulus, and loss tangent, varied among cheese treatments. The determined acetoin and short-chain volatile acids (C2-C6) in LFCC were affected by the use of CM, because CM15 showed significantly higher amounts than BM and CM30, respectively. The detailed interactions between BM and CM in the cheese matrix should be further investigated.
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Affiliation(s)
- Abdelmoneim H Ali
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Basim Abu-Jdayil
- Chemical and Petroleum Engineering Department, College of Engineering, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Gafar Bamigbade
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Fathalla Hamed
- Department of Physics, College of Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Thom Huppertz
- FrieslandCampina, Amersfoort, 3818LE, the Netherlands; Wageningen University & Research, Wageningen 6708PB, the Netherlands
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
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Hamed NS, Mbye M, Ayyash M, Ulusoy BH, Kamal-Eldin A. Camel Milk: Antimicrobial Agents, Fermented Products, and Shelf Life. Foods 2024; 13:381. [PMID: 38338516 PMCID: PMC10855775 DOI: 10.3390/foods13030381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 01/08/2024] [Accepted: 01/16/2024] [Indexed: 02/12/2024] Open
Abstract
The camel milk (CM) industry has witnessed a notable expansion in recent years. This expansion is primarily driven by the rising demand for CM and its fermented products. The perceived health and nutritional benefits of these products are mainly responsible for their increasing popularity. The composition of CM can vary significantly due to various factors, including the breed of the camel, its age, the stage of lactation, region, and season. CM contains several beneficial substances, including antimicrobial agents, such as lactoferrin, lysozyme, immunoglobulin G, lactoperoxidase, and N-acetyl-D-glucosaminidase, which protect it from contamination by spoilage and pathogenic bacteria, and contribute to its longer shelf life compared to bovine milk (BM). Nevertheless, certain harmful bacteria, such as Listeria monocytogenes, Yersinia enterocolitica, and Escherichia coli, have been detected in CM, which is a significant public health concern. Therefore, it is crucial to understand and monitor the microbial profile of CM and follow good manufacturing practices to guarantee its safety and quality. This review article explores various aspects of CM, including the types of beneficial and harmful bacteria present in it, the composition of the milk, its antimicrobial properties, its shelf life, and the production of fermented CM products.
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Affiliation(s)
- Nejat Shifamussa Hamed
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates; (N.S.H.); (M.M.); (M.A.)
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Near East University, Nicosia 99138, Cyprus;
| | - Mustapha Mbye
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates; (N.S.H.); (M.M.); (M.A.)
| | - Mutamed Ayyash
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates; (N.S.H.); (M.M.); (M.A.)
| | - Beyza Hatice Ulusoy
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Near East University, Nicosia 99138, Cyprus;
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates; (N.S.H.); (M.M.); (M.A.)
- National Water and Energy Center, United Arab Emirates University, Al-Ain P.O. Box 15551, United Arab Emirates
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Ali AH, Alsalmi M, Alshamsi R, Tarique M, Bamigbade G, Zahid I, Nazir MH, Waseem M, Abu-Jdayil B, Kamal-Eldin A, Huppertz T, Ayyash M. Effect of whey protein isolate addition on set-type camel milk yogurt: Rheological properties and biological activities of the bioaccessible fraction. J Dairy Sci 2023; 106:8221-8238. [PMID: 37641311 DOI: 10.3168/jds.2023-23421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Accepted: 05/18/2023] [Indexed: 08/31/2023]
Abstract
The manufacture of camel milk (CM) yogurt has been associated with several challenges, such as the weak structure and watery texture, thereby decreasing its acceptability. Therefore, this study aimed to investigate the effect of whey protein isolate (WPI) addition on the health-promoting benefits, texture profile, and rheological properties of CM yogurt after 1 and 15 d of storage. Yogurt was prepared from CM supplemented with 0, 3, and 5% of WPI and compared with bovine milk yogurt. The results show that the water holding capacity was affected by WPI addition representing 31.3%, 56.8%, 64.7%, and 45.1% for yogurt from CM containing 0, 3 or 5% WPI, and bovine milk yogurt, respectively, after 15 d. The addition of WPI increased yogurt hardness, adhesiveness, and decreased the resilience. CM yogurt without WPI showed lower apparent viscosity, storage modulus, and loss modulus values compared with other samples. The supplementation of CM with WPI improved the rheological properties of the obtained yogurt. Furthermore, the antioxidant activities of yogurt before and after in vitro digestion varied among yogurt treatments, which significantly increased after digestion except the superoxide anion scavenging and lipid oxidation inhibition. After in vitro digestion at d 1, the superoxide anion scavenging of the 4 yogurt treatments respectively decreased from 83.7%, 83.0%, 79.1%, and 87.4% to 36.7%, 38.3%, 44.6%, and 41.3%. The inhibition of α-amylase and α-glucosidase, angiotensin-converting enzyme inhibition, cholesterol removal, and degree of hydrolysis exhibited different values before and after in vitro digestion.
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Affiliation(s)
- Abdelmoneim H Ali
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Maitha Alsalmi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551, UAE
| | - Rodah Alshamsi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551, UAE
| | - Mohammed Tarique
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551, UAE
| | - Gafar Bamigbade
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551, UAE
| | - Imtisal Zahid
- Department of Chemical and Petroleum Engineering, College of Engineering, United Arab Emirates University (UAEU), Al Ain 15551, UAE
| | - Muhammad Hamza Nazir
- Department of Chemical and Petroleum Engineering, College of Engineering, United Arab Emirates University (UAEU), Al Ain 15551, UAE
| | - Muhammad Waseem
- Department of Chemical and Petroleum Engineering, College of Engineering, United Arab Emirates University (UAEU), Al Ain 15551, UAE
| | - Basim Abu-Jdayil
- Department of Chemical and Petroleum Engineering, College of Engineering, United Arab Emirates University (UAEU), Al Ain 15551, UAE
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551, UAE
| | - Thom Huppertz
- FrieslandCampina, Amersfoort 1551 3800 BN, the Netherlands; Wageningen University & Research, Wageningen 6708 PB, the Netherlands
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551, UAE.
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Runthala A, Mbye M, Ayyash M, Xu Y, Kamal-Eldin A. Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk. Molecules 2023; 28:molecules28052023. [PMID: 36903269 PMCID: PMC10004547 DOI: 10.3390/molecules28052023] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/10/2023] [Accepted: 02/11/2023] [Indexed: 02/24/2023] Open
Abstract
The milk of mammals is a complex fluid mixture of various proteins, minerals, lipids, and other micronutrients that play a critical role in providing nutrition and immunity to newborns. Casein proteins together with calcium phosphate form large colloidal particles, called casein micelles. Caseins and their micelles have received great scientific interest, but their versatility and role in the functional and nutritional properties of milk from different animal species are not fully understood. Caseins belong to a class of proteins that exhibit open and flexible conformations. Here, we discuss the key features that maintain the structures of the protein sequences in four selected animal species: cow, camel, human, and African elephant. The primary sequences of these proteins and their posttranslational modifications (phosphorylation and glycosylation) that determine their secondary structures have distinctively evolved in these different animal species, leading to differences in their structural, functional, and nutritional properties. The variability in the structures of milk caseins influence the properties of their dairy products, such as cheese and yogurt, as well as their digestibility and allergic properties. Such differences are beneficial to the development of different functionally improved casein molecules with variable biological and industrial utilities.
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Affiliation(s)
- Ashish Runthala
- Department of Biotechnology, Koneru Lakshmaiah Education Foundation, Vijayawada 522302, India
- Correspondence: (A.R.); (A.K.-E.); Tel.: +971-5-0138-9248 (A.K.-E.)
| | - Mustapha Mbye
- Department of Food Science, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Yajun Xu
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100871, China
| | - Afaf Kamal-Eldin
- Department of Food Science, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
- Zayed Bin Sultan Center for Health Sciences, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
- Correspondence: (A.R.); (A.K.-E.); Tel.: +971-5-0138-9248 (A.K.-E.)
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