Effect of Camel and Cow Milk Powder Addition on Acidification, Physicochemical Properties, Yield, and Sensory Quality of Camel Soft White Cheese

Camel milk is a nutritionally valuable resource with considerable potential for dairy processing; however, its transformation into cheese remains limited due to its specific physicochemical characteristics, particularly its low content of coagulable caseins and atypical micellar structure, which impair coagulation efficiency and cheese yield. This study was aimed to evaluate the effect of enriching camel milk with different levels of cow milk powder (CWMP) and camel milk powder (CMP) on the manufacture, composition and sensory quality of fresh soft white cheese. Camel milk was supplemented with CWMP or CMP at 2%, 5% and 10% (w/v), alongside a non-enriched control. The acidification kinetics, coagulation behaviour, physicochemical composition, cheese yield and sensory properties of the resulting cheeses were analysed. Enrichment with CWMP, particularly at 5% and 10%, resulted in a faster acidification rate, lower final pH values, improved curd firmness and significantly higher cheese yields compared with CMP-enriched and control samples. Cheeses enriched with CMP exhibited slower acidification and weaker curd structure, reflecting the intrinsic compositional properties of camel milk. Sensory evaluation revealed that moderate enrichment levels were critical for consumer acceptance. Cheeses supplemented with 2% and 5% CWMP achieved the highest scores for colour, appearance, taste and overall acceptability, while preserving the characteristic camel milk flavour. In contrast, high incorporation levels, especially 10% CMP, negatively affected sensory perception and overall acceptance. Overall, the results indicate that moderate supplementation of camel milk with cow milk powder, particularly at a level of 5%, represents an optimal strategy to improve the technological performance and yield of camel milk fresh soft white cheese while maintaining its desirable sensory attributes. This approach offers a promising pathway for the valorisation of camel milk in arid and semi-arid regions through the development of acceptable and high-quality dairy products.