The aim of this research is to diversify and improve the processing of camel milk. The response surface methodology was used to optimise the coagulation parameters (pH (X1) and temperature (X2)) of the camel and goat milk mixture. The coagulation of the milk mixture was performed with camel rennet and was compared to the milk mixture coagulated with microbial rennet. The physicochemical composition and microstructural of optimised fresh cheese was determined and the rheological and sensory properties were studied. Results deduced to optimum points of camel rennet (CR) [X1=6.16, X2=37.75°C] and microbial rennet (MR) [X1=6.31, X2=38.84°C], which were used in adopted cheese-making process. The physicochemical characteristics of cheeses revealed a significant difference in pH, dry matter, protein and fat contents. Whereas rheological and microstructural analyses, revealed a dilatent coagulum with compact texture characterised with numerous and small pores. Sensory, camel rennet cheese (CCR) was more accepted and had particular profile with creamier texture than microbial rennet cheese (CMR).
Key words: Camel-goat milk, cheese, coagulation, microstructure, rheological properties, sensorial proprieties
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