Compositional analysis of Chami cheese made from bovine milk in UAE: Chami cheese

Bhawna sobti; Aysha O. A. Al Katheeri; Sami Ghnimi; Afaf Kamal- Eldin

doi:10.9755/ejfa.2021.v33.i1.2393

Authors

Bhawna sobti Department of Food, Nutrition, and Health, College of Food & Agriculture, United Arab Emirates University, Al Ain – 15551, UAE.
Aysha O. A. Al Katheeri Department of Food, Nutrition, and Health, College of Food & Agriculture, United Arab Emirates University, Al Ain – 15551, UAE.
Sami Ghnimi University of Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France.
Afaf Kamal- Eldin Department of Food, Nutrition, and Health, College of Food & Agriculture, United Arab Emirates University, Al Ain – 15551, UAE.

DOI:

https://doi.org/10.9755/ejfa.2021.v33.i1.2393

Abstract

Samples of nine home-made, commercial Chami cheese samples were analyzed for chemical composition, texture, and rheology. The samples showed large variations in moisture, protein, fat, ash, mineral contents, and pH values. Fat content, fatty acid composition, and differential scanning calorimetry analyses suggested addition of extra fat in some samples either butter or vegetable oil. The sodium content in the 9 cheese samples varied from 223-2411 mg/kg with three samples having very high contents 1756, 2024, and 2411 mg/kg indicative of added salt. The sample with the low moisture content (60.9%) was the hardest among the cheeses. Rheological examination showed the Chami cheese samples of more elastic than viscous behavior.