Improvement of the quality of buffalo's milk soft cheese by camel's whey protein concentrate.

Objective: The objective of this study was to investigate the impact of whey protein concentrate (WPC) derived from camel's milk on cheese yield, some chemical, microbial, and organoleptic properties of low salt soft cheese during refrigerated storage.

Materials And Methods: Cheeses made from buffalo's milk without and with adding 4,000 and 8,000 μg/ml WPC.

Results: Addition of WPC significantly increased the yield, titratable acidity, and decreased pH of the resultant cheese samples.