The very successful trial of Bactrian Camel Milk (BCaM) Cheese
Making cheese from camel milk is always very complicated and difficult because of the very strong and stable nature of camel milk. Camel milk has certain molecules which resist coagulation of it, therefore camel milk is one of the most stable kinds of milk with a longer shelf life in natural systems. While using the camel chymosin and adapting certain procedures, some people have successfully made the camel milk cheese from the dromedaries. For the first time, the author made a BCaM cheese possible without camel chymosin.
Camel milk cheese of Bactrian in Mongolia
The Bactrian camel milk (BCaM) is more stable and difficult to turn into cheese but there are some very good things helping in making more cheese of the BCaM, the higher fat contents (more fats but as healthy as the Dromedary milk). This quality of the BCaM gives an opportunity to harvest more cheese (10 kg milk with a 1.2 kg cheese)
The concept and methodology behind the cheese making from BCaM
Though, we will not disclose the exact methodology of successful cheese and ice cream making from the BCaM at the moment because the process is still ongoing for the improvement and solid conclusion of the product. We are still behind in getting the taste and texture of the BCaM cheese.
I shall share the basic concept of cheese making from BCaM here
- We heated the milk and added a source of acidic compound (edible) to decrease the Ph of the milk.
- Then decreased the temperature to around 40 C and added chymosin (cow-calf rennet as camel chymosin was not available)
- I stored the milk for more than 6 hours as it is only 4 hours period in cow milk.
- After a long maturating time, I found very good crud with soft cheese.
- I filtered the curd with muslin or cheesecloth (3 layers) and harvested a very soft cheese.
- We put the soft cheese at room temperature in a dry clean environment to get dry and harder.
Cheese before and after the dehydration
We just got this soft cheese (in the image below) before going through the process of dehydration. It was very soft and easily breakable and dissolvable. The taste of the soft cheese was very good, a little creamy because of the higher fats contents in the BCaM.
After the dehydration, the cheese became thicker and harder. The texture and taste, both improved. The flavor we very camel milky. The product did not get a very cheesy taste like that in cow milk.
This great achievement was gained because of a great team of people and organizations. Without the support and conceptualization of FOA, the project leader Althanshaghai, Dayne (facilitator) of the TESO company, Ghakssan (lab head), and international friends it would never possible to make camel milk cheese of the Bactrian camel. I really appreciate their role and support in this great achievement.