TY  - JOUR
TI  - Feta-type cheese developed from camel (Camelus dromedarius) milk: physicochemical properties and sensory acceptability
AU  - Seifu, Eyassu
AU  - Ntshambiwa, Katso T.
AU  - Boitumelo, Wame S.
AU  - Madibela, Othusitse R.
AU  - Angassa, Ayana
AU  - Molapisi, Moenyane
AU  - Kobue-Lekalake, Rosemary I.
AU  - Haki, Gulelat D.
AU  - Mokobi, Boitumelo
AU  - Teketay, Demel
AU  - Bultosa, Geremew
AU  - Kgosikoma, Keneilwe R.
AU  - Tselaesele, Nelson
AU  - Sekwati-Monang, Bonno
AU  - Mojeremane, Witness
AU  - Sianga, Keoikantse
PY  - 2026
JO  - Exploration of Foods and Foodomics
VL  - 4
SP  - 1010135
DO  - 10.37349/eff.2026.1010135
UR  - https://www.explorationpub.com/Journals/eff/Article/1010135
AB  - Aim: The study aimed to develop feta-type cheese from camel milk and evaluate its physicochemical properties and sensory acceptability. Methods: Milk samples were obtained from dromedary camels (Camelus dromedarius) kept at the Tsabong Ecotourism Camel Park in Botswana. Feta-type cheese was developed using WhiteDaily 41 culture, which contains mesophilic and thermophilic lactic acid bacteria, and camel chymosin (CHY-MAX M1000). Standard procedures were used to assess physicochemical characteristics and sensory-based consumer acceptability. Cow-milk feta cheese produced using the same procedure served as the control. Mann–Whitney test was used to compare quality parameters of the camel- and cow-milk cheeses. Results: The results showed that producing feta-type cheese from camel milk was more difficult than from cow milk, and the yield from camel milk was slightly lower. Except for ash and fat content, no significant differences (p > 0.05) were found between the two cheese types. Cow-milk feta had significantly higher ash and fat levels (p < 0.05) than camel-milk feta. Overall, camel-milk feta displayed physicochemical characteristics comparable to those of cow-milk feta. The sensory acceptability test revealed that aroma, texture, taste, and overall acceptability scores were significantly higher (p < 0.05) for cow-milk feta than for camel-milk feta. However, colour did not differ significantly (p > 0.05) between the two cheeses. Conclusions: The findings show that making feta-type cheese from camel milk is possible, provided that manufacturing protocols are modified and processing parameters optimized. It is essential to improve the organoleptic properties of camel-milk feta cheese. Future research should consider the use of natural additives such as spices or condiments to improve flavour, aroma, texture, antioxidant and antimicrobial properties, and shelf life of the cheese.
ER  -