#takemarit

During these last years, the commercialization of camel milk was developed in Algeria, especially by the intensification of dromedary husbandry and the introduction of forage and concentrated food. For this purpose, the present work aims to identify the influence of camel feeding on the composition of milk, particularly on the technology of its transformation into cheese. Camel milk was taken from two breeding systems, the extensive and the semi-intensive. The results showed that pH and protein content were significantly higher for milk from the semi-intensive farming were 6.54 ± 0.12 and 33.11± 0.85 g/l, respectively. Higher cheese yield was obtained for cheese samples made from a semi-intensive system 24.85 ± 0.22 %. Sensory analysis indicated significant differences in terms of appearance and elasticity (p < 0.05). These observations suggested that camel feeding seems to be partly responsible for certain characteristics of milk. The obtained results could confirm that livestock intensification of dairy camels could develop the commercialization of camel milk while transforming a part of it into derived products such as cheese.