Physiochemical Properties of Camel Milk Cheese with Added Gum Arabic

This study was designed to investigate the effect of added gum Arabic on physicochemical properties of camel milk cheese compared with cow milk cheese. Camel milk cheese was made using calcium phosphate at a level of 0.3 %, and gum Arabic was added at level of 0.5 %, 1 %, 1.5 % and 2 % Cow milk cheese was manufactured by traditional method. Physiochemical properties and synersis of cheese were determined. Results showed an increase in the moisture content by increasing storage time and decrease in moisture content by increasing the percentage of gum Arabic, the highest moisture content was 43.42 % which was recorded for control sample in the third month, the lowest one was 28.99 % which was reported for camel milk cheese with 2 % gum Arabic added in zero time. The lowest protein content was in the sample of camel milk cheese without gum Arabic in the third month which was 18.96 %. The highest protein content (25.25 %) was in the sample of camel milk cheese with 2 % gum Arabic at the first month. The highest percentage of fat content (35.40 %) was in the sample of camel milk cheese with 2 % gum Arabic at zero time, and the lowest one (29.52 %) was in the control sample in the third month. The highest percentage of ash content (10.79 %) was in camel milk cheese with 2 % gum Arabic at zero time and the lowest percentage (7.99 %) was in the control sample in the third month. Addition of gum Arabic in the manufacture of camel milk cheese improved some of the physicochemical properties of camel milk cheese.