From:  Feta-type cheese developed from camel (Camelus dromedarius) milk: physicochemical properties and sensory acceptability

 Yield and physicochemical properties of camel milk feta-type cheese in comparison to cow milk feta cheese (n = 9).

TreatmentYield (g/100 g)pHMoisture (%)Ash (%)Protein (%)Fat (%)Total solids (%)FIDM (%)MFFB (%)
Camel milk12.96 ± 2.664.53 ± 0.03156.50 ± 1.2102.25a ± 0.18616.06 ± 2.0762.93a ± 0.35843.50 ± 1.2106.74 ± 0.3658.21 ± 1.21
Cow milk13.72 ± 0.894.36 ± 0.04258.12 ± 2.2153.12b ± 0.06714.96 ± 0.3654.11b ± 0.37141.89 ± 2.2159.81 ± 0.3760.61 ± 1.22

Means with different superscript letters within a column are significantly different (p < 0.05). FIDM: fat-in-dry matter; MFFB: moisture on a fat-free basis; n = number of cheese samples.