| Comparing the effect of milk composition (CM vs other milks) on cheese production and quality attributes. |
| 1 | Soft cheese | To study the chemical properties of cheese made from CM or a mixture of CM and sheep milk. | T1: 100% CM.T2: 75% CM and 25% sheep milk.T3: 75% sheep milk and 25% CM.T4: 50% CM and 50% sheep milk.T5: 100% sheep milk. | Pasteurization at 71°C, for 30 s.Trypsin enzyme (0.5 g), in 5 kg milk.CaCl2 (0.5 g), in 5 kg milk. | Total solid, protein and fat percentage was improved by increasing the amount of sheep milk.Quality attributes of cheese were also improved by mixing the sheep milk into CM. | (Saadi et al., 2019) |
| 2 | Low fat Akawi cheese | To assess the in vitro biological activities and protein degradation of low fat Akawi cheese produced from camel and bovine milk. | Bovine milk 100%.CM 15% and bovine milk 85%.CM 30% and bovine milk 70%. | Pasteurized CM and BM obtained from market.Use camel derived chymosin.Add starter culture 0.5 g/vat.Incubation at 42°C for 60 min. | Cheese produced from camel and bovine milk blends have superior functional properties in comparison to the bovine milk cheese. | (Ayyash et al., 2021) |
| 3 | White brined cheese | To determine the clotting behavior of CM with that of cow milk. | Natural composition after skimming. | Addition of sodium azide (0.02%), starter culture (3%).Chymosin (55 IMCU/L) and allowed for coagulation up to 2 h. | The sensory attributes (color and texture) was higher in cow cheese, however, panelist preferred CM cheese. | (Bouazizi et al., 2021) |
| 4 | Cheddar cheese sauce | Evaluate the effect of CM powder supplementation (5%–15%) on the quality of bovine milk cheddar cheese sauce. | Adding CM power (5%–15%) to the bovine milk. | Cheddar cheese sauce was prepared by mixing hot water with disodium phosphate, sodium citrate, chopped cheese with or without CM powder replacement (5%, 10%, and 15%). | The textural properties of final product were improved by increasing the ratio of CM powder in the blend used for cheese preparation. | (Desouky et al., 2019) |
| 5 | Soft cheese | To assess the impact of adding milky component (BMR) and sweet potato powder (SPP) on quality characteristics of cheese. | Mixing BMR (20% or 30%).Mixing SPP (1%, 2%, or 3%). | CM supplementation with BMR (20% or 30%) and SPP (1%, 2%, or 3%).Heating (65°C, 30 min) and cooling to (42°C).Addition of calcium chloride (0.04%) and sodium chloride (3%).Add yogurt culture (1%) and incubated at (42°C for 30 min).Addition of bovine pepsin (4 mg/100 g).Packing in brine solution and stored at 5°C. | Clotting time was reduced in response to BMR and SPP addition.Improved physicochemical properties of final product.pH and syneresis were decrease significantly. | (Elnemr et al., 2020) |
| Optimization of processing conditions |
| 6 | Soft cheese | To examined the effect of ultrafiltration and supplementation of allium roseum on CM cheese. | CM fortified with allium roseum powder and using two fat combination (full fat and skim milk) along with ultrafiltration processing. | Ultrafiltration and pasteurization at (90°C for 10 min) than cooling at (45°C).Adding CaCl2 (0.2 g/L), starter culture (1%) and camel derived chymosin.Allowed for coagulation and addition of allium. Roseum. | Ultrafiltration improved the texture attributes, enhanced fat and protein availability in cheese.The cheese obtained from allium roseum blend have higher antioxidant activities. | (El Hatmi et al., 2020) |
| 7 | Soft un-ripened cheese | To analyze the clotting behavior of CM and BM in response to acetic acid, citric acid and chymosin enzyme. | CM was supplemented with organic acid (citric acid or acetic acid). Also add CaCl2 (3%) for curd production. | Pasteurization at (63°C, 30 min), cooling (40°C).Mixing CaCl2 (3%), starter culture (3%).Addition of chymosin (50 IU/L), coagulation time (8 h). | The camel chymosin and acid coagulation induce positive impact on quality attributes of CM cheese in comparison to the cheese obtained from BM. | (Mbye et al., 2020) |
| 8 | Soft-brined cheese | To assess the impact of storage temperature on physicochemical, structural and sensory characteristics of camel and bovine cheese. | The natural composition of cow and CM. | Pasteurization (63°C for 30 min) and cooling at (35°C).Addition of CaCl2 (0.02%), starter culture (75 U/L) and camel chymosin (55 IMCU/L).Allowed for coagulation up to (2 h).Addition of NaCl (2%) and store at 10°C–15°C. | The hardness value of camel and cow cheeses were improved at 15°C ripening condition.The panelist suggested that the appropriate ripening condition for camel cheese is 10°C. | (Felfoul et al., 2021) |
| 9 | Not specified | To determine the impact of pre-heating conditions and salt addition on rheological properties of camel and bovine milk cheeses. | The natural composition of cow and CM. | Pre-heating at (50°C or 70°C for 10 min), cooling at (36°C for 5 min).Adding 10 or 20 mM CaCl2 or Na2HPO4 · 2H2O (hydrogen phosphate dehydrate).Addition of rennet (6.25 μL) in 25 mL of milk. | Pre-heating of CM at 50°C or 70°C negatively affect the gel formation, in comparison to the BM.However, addition of CaCl2 enhance gel firmness and reduce gelation time.Addition of Na2HPO4 · 2H2O produced week gel or even no gel formation. | (Kamal et al., 2017) |
| 10 | Not specified | To identify the optimum processing conditions for clotting of CM with the addition of Moringa oleifera enzyme extract. | The natural composition of cow and CM. | Pasteurization at (55°C, 60°C, and 65°C).pH ranges (4.5, 5, and 5.5).Addition of CaCl2 (0.15 g/L), and various volume of partially purified. Moringa oleifera (0%, 10%, 20%, 30%, and 40%) in 10 mL of milk. | The clotting activity was improved at pH 5 alongside pasteurization at 65°C and 10% purified extract of Moringa oleifera. | (Terefe et al., 2017) |
| Effect of coagulating ingredients (enzymes, acid and starter culture) |
| 11 | Fresh CM cheese | To determine the clotting behavior of CM in response to the Withania coagulant, camel chymosin or mixture of both enzymes. | Natural composition without any alteration. | Pasteurization (65°C, 30 min), cooling (40°C).Addition of 270 mmol CaCl2/L.addition of starter culture 3%.Add chymosin (50 IMCU/L) and allow for coagulation up to (8 h). | The quality attributes of cheese was improved by using mixture of withania coagulant and enzyme. | (Mbye et al., 2021) |
| 12 | White soft cheese | To evaluate the clotting behavior of CM in response to recombinant camel chymosin with or without starter culture. | Natural composition without any alteration. | Pasteurization (63°C, 30 min), cooling (35°C), Addition of CaCl2 (0.02%) and starter culture (0% or 0.5%.Addition of chymosin (CHY-Max M 2,500, 50 IMCU/L) and allow for coagulation at 37°C for 110 min.Addition of salt (1%) and stored at refrigeration temperature. | Application of recombinant camel chymosin and thermophilic starter culture significantly enhance the yield and quality characteristics of CM cheese. | (Al-Zoreky and Almathen, 2021) |
| 13 | Not mentioned | To assess the CM clotting efficiency by using chymosin, kiwi, ginger and pineapple extract during cheese making. | Natural composition without any alteration. | Pasteurization (65°C, 30 min), cooling (40°C).Addition of starter culture and enzyme (10%), and allow for coagulation. | Kiwi enzyme extract showed the highest clotting efficiency in comparison to other extract used for cheese preparation. | (Fguiri et al., 2021) |
| 14 | Soft cheese | To evaluate the coagulating effects of various level of lemon juice on CM cheese. | Natural composition without any alteration. | Tests were performed with different volumes of lemon juice (150, 200, 250, 300, 350, 400, 450, and 500 mL) and allow for coagulation at ambient temperature for 34 h. | The optimum cheese yield was obtained by using lemon juice 500 mL/2L of CM. However, the cheese has higher moisture content and soft texture with fatty appearance. Overall the acceptability were improved with the addition of lemon juice. | (Mihretie et al., 2018) |