{"id":1379,"date":"2011-06-04T16:51:22","date_gmt":"2011-06-04T20:51:22","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=1379"},"modified":"2014-04-28T15:13:33","modified_gmt":"2014-04-28T19:13:33","slug":"camel-dairy-cheese","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/camel-dairy-cheese\/","title":{"rendered":"Camel dairy in your cheese?"},"content":{"rendered":"

\"A<\/a><\/p>\n

The absence of cheese in camel cultures around the world hasn\u2019t stopped scientists from trying and failing and trying again to produce a European-style camel\u2019s cheese made with an enzyme coagulator. The world saw its first modern-day camel\u2019s cheese in early nineties, when the \u201cdairy in the desert\u201d\u2014Tiviski, based in the capital of West African Mauritania\u2014produced a camembert-like cheese exclusively from the camel\u2019s milk, with the addition of calcium phosphate and a vegetable rennet. The resulting soft, white cheese, called Caravane, made its way just once to New York. Economy of scale and a lack of awareness among customs officials made Caravane\u2019s place on the gastronome\u2019s platter as distant a dream as Mauritania is a place.<\/p>\n

For many years, Tiviski was unique in the world for producing the fabled camel\u2019s cheese. Now the company Chr. Hansen of Denmark is shaking things up with its rennet coagulant camel chymosin, or CHY-MAX. By isolating an enzyme in the stomach of a camel calf and replicating it in a laboratory setting, the dairy ingredient producer managed to coagulate camel\u2019s milk to create a hard cheese. \u201cWhat we also found was that the camel chymosin worked well in cow\u2019s, goat\u2019s, and ewe\u2019s milk cheeses,\u201d says David Stroo, marketing director of Chr. Hansen. \u201cCamel chymosin is specific in its coagulation. It clots kappa-casein protein only. Cow chymosin breaks down other components: immunoglobulins, lactoferrin, et cetera.\u201d By contrast, camel enzyme does not break down these valuable proteins in milk, meaning that the cheese made with a camel enzyme retains more natural nutrients.<\/p>\n

\u201cCamel is the first truly novel enzyme for twenty years,\u201d explains Mads Aamann, application specialist at Chr. Hansen. When used in cheesemaking, he adds, \u201cthe yields are better, there\u2019s no bitterness, and it prolongs shelf life.\u201d<\/p>\n

Increasingly, cheesemakers are using CHY-MAX in pizza cheese for the extra stretch it gives. Stroo claims that 5 to 10 percent of the cow\u2019s milk cheese in the market is already using their camel rennet. You may still have to go to Mauritania to taste camel\u2019s cheese, but with camel rennet making its way into creameries, you could already be eating a little bit of camel.<\/p>\n

Want to learn more about the dromedary, or single-humped, camel? Check out our Farm Animal<\/a> feature of this hardy and awesome animal!<\/em><\/p>\n

Photo Credit: archer10 (Dennis)<\/a> via Compfight<\/a> cc<\/a><\/address>\n","protected":false},"excerpt":{"rendered":"

The absence of cheese in camel cultures around the world hasn\u2019t stopped scientists from trying to produce a European-style camel\u2019s milk cheese<\/p>\n","protected":false},"author":6,"featured_media":8394,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[15],"tags":[118],"coauthors":[117],"class_list":["post-1379","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-iq","tag-camel"],"acf":[],"yoast_head":"\nCamel dairy in your cheese? - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"The absence of cheese in camel cultures around the world hasn\u2019t stopped scientists from trying to produce a European-style camel\u2019s milk cheese\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/camel-dairy-cheese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Camel dairy in your cheese?\" \/>\n<meta property=\"og:description\" content=\"The absence of cheese in camel cultures around the world hasn\u2019t stopped scientists from trying to produce a European-style camel\u2019s milk cheese\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/camel-dairy-cheese\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/grantgbradley\" \/>\n<meta property=\"article:published_time\" content=\"2011-06-04T20:51:22+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-04-28T19:13:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/12\/camels-grazing-750x368.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Philippa Young\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Philippa Young\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/camel-dairy-cheese\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/camel-dairy-cheese\/\",\"name\":\"Camel dairy in your cheese? 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