Efficiency of Cheese Making from Camel Milk by Blending with Cow Milk at Different Proportion

With the aim of assessing the effect of milk blend on physical-chemical composition of milk and cheese, sensory qualities, time of coagulation, and cheese yield, the current inquiry was carried out to ascertain the effectiveness of cheese producing from camel milk by blending with cow milk.To reduce the effect of lactation stage on milk composition, a sample of milk was obtained from pastoral communities in the Borena zone using stratified sampling procedures.The cheese was made using a starter culture (Thermophilic culture STI-12) and camel chymosin in various ratios with a blend of camel and cow milk.Prior to the creation of the cheese, the chemical makeup of the milk used was examined.Cheese's physicochemical characteristics were also assessed.When compared to the other milk a sample, the yield of cheese made from 100% camel milk (T1) was Original Research Article