Determination of the nutritional content of camel milk cheese and the physiochemical changes that occur during storage.

Objective: In this thesis, it is aimed to determine the nutritional content of cheeses produced from camel milk and the physicochemical changes that occur during storage. Material and Methods: Cow milk, the raw material used in the study, was purchased from Aydın Adnan Menderes University, Faculty of Agriculture, Integrated Livestock Management. Camel milk was obtained from a camel milk farm in Antalya Kepez (owner Mehmet Ali Yalçın). Cheese production was carried out in Aydın Adnan Menderes University TARBİYOMER (Agricultural Biotechnology and Food Safety Application and Research Center) laboratories. One-way Anova, independent t test and Duncan multiple comparison test were applied to determine the difference between the characteristics of the cheeses produced from camel milk and the effects of storage time. Results: Cheese samples were preserved in plastic capped packages. Samples were stored at 5±1°C for 90 days and analyzed on Day 1, Day 30, Day 60 and 90 of storage. In the study, it was determined that LA % 4.40±0.28, % fat ratio 0.15±0.02 %, protein ratio 11.60±035 % and ash % 2.98±0.02 in raw milk. In the cheeses produced from camel milk, the pH was 6.9±0.14, the titration acidity was 0.36±0.07, the ash content was 10.09±0.26, and the fat ratio was ±0.88 on the 90th day. It was determined that physicochemical properties of camel cheeses changed during storage (1st day, 30th day, 60th day and 90th day) and differed from cow cheese especially in volatile compounds and free fatty acids autonomy (p˂0,05). In the color analysis, it was found that the whiteness value of camel cheese was higher than cow cheese and this whiteness was preserved during the storage period. Similarly, the a value denoting greenness and the b value denoting yellowness were higher in cow's milk. (p< 0,05) Conclusion: Statistically significant differences were found in the analyzes made in the cheeses produced from camel and cow's milk. Keywords: Storage, camel milk, camel cheese, physicochemical changes.