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Cheese from Mauritania
Camel milk is hard to turn into cheese, because its casein holds little kappa casein and its rennet curd forms two to four times more slowly than with cow milk. FAO trials made it work by heating the milk gently, adding calcium salts, a lactic starter and a large dose of clotting enzyme. The soft curd is drained in moulds for about a day, salted, and ripened 15–45 days under a white mould rind, the method behind Mauritania's Caravane.
| Camel milk, whole or partly skimmed100 kg | Fresh or slightly acid[ramet2001] |
| Calcium chloride or calcium phosphate10–15 g | Added at least 30 minutes before the clotting enzyme; more gives soapy and bitter tastes[ramet2001] |
| Mesophilic lactic starter1–3 kg (liquid) or 1–3 g (dried) | Per 100 kg of milk. The FAO soft-cheese table prints kg for the dried form too, but its other cheese tables give 1–3 g dried, so that is taken as a misprint[ramet2001] |
| Clotting enzyme of strength 1/100 0004–8 g | Bovine pepsin clots camel milk well; calf rennet less well. Recombinant camel chymosin is a later option.[ramet2001][kappeler2006] |
| Salt1.5–1.8 % | Dry-salted on the surface, or brined for 10–30 minutes[ramet2001] |
| Penicillium and Geotrichum surface moulds | [ramet2001] |
| Starter | mesophilic lactic starter; Penicillium and Geotrichum surface moulds |
Total time across the recorded steps: 16 days – 46 days
What changes: Camel milk is heated gently, cooled, and calcium salt is stirred in
Milk with more than 0.22 % acidity or a pH below 6.50 is neutralised before heating, or it curdles on the hot surfaces. Output: heat-treated camel milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Camel milk is hard to turn into cheese, because its casein holds little kappa casein and its rennet curd forms two to four times more slowly than with cow milk. FAO trials made it work by heating the milk gently, adding calcium salts, a lactic starter and a large dose of clotting enzyme. The soft curd is drained in moulds for about a day, salted, and ripened 15–45 days under a white mould rind, the method behind Mauritania's Caravane. Made in 6 steps over 16 days – 46 days. The longest step, ripen under a white mould rind, takes 15–45 days (Ramet J.P. 2001) and runs at 12–14 °C (Ramet J.P. 2001). Salt is 1.5–1.8 % (Ramet J.P. 2001). Penicillium and Geotrichum surface moulds does most of the fermenting.
| Main step | 15–45 daysReported[ramet2001] | Ripen under a white mould rind |
|---|---|---|
| Temperature | 12–14 °CReported[ramet2001] | Ripen under a white mould rind |
| Salt | 1.5–1.8 %Reported[ramet2001] | Salt |
| Acidity | pH 6.2–6.8Reported[ramet2001] | Add starter and clotting enzyme |
Camel milk has a different casein balance and larger micelles than cow milk, so its rennet curd is weak and slow. The FAO method makes up for this with gentle heating, calcium salt and a large dose of clotting enzyme, then ripens the cheese like a small Camembert.
FAO advises thermising (62–65 °C) or low pasteurising (72–75 °C) camel milk for 1 minute to stabilise it and stop the curd from blowing, and a lactic starter to hold back coliforms and other harmful bacteria in raw milk.
Hazards the sources name: Coliforms and other harmful raw-milk bacteria, held back by heating and by the starter.
Every number is labelled with how it is known. How this atlas is made
The FAO text says cheese from camel milk is said to be difficult, even impossible, and knows of no traditional method for it. In the Ahaggar region and on Sinai only a few rare acid-and-heat cheeses are made. The FAO soft-cheese summary rests on laboratory trials in Saudi Arabia, pilot production in Tunisia and commercial production in Mauritania. Wikipedia says the Mauritanian dairy company Tiviski, founded by Nancy Abeiderrahmane in 1987, makes Caravane, and that FAO help in 1992 led to it.
