Comparative analysis of camel and bovine milk cheeses based on physicochemical properties, fatty acid composition, volatile profile and chemometric evaluations

Handenur Uzun Başaran; Filiz Yıldız Akgül; Serdal Öğüt; Ayşe Demet Karaman

doi:10.31015/jaefs.2026.3.12

Comparative analysis of camel and bovine milk cheeses based on physicochemical properties, fatty acid composition, volatile profile and chemometric evaluations

Abstract

This study compared the physicochemical, color, textural, free fatty acid, volatile compound, sensory and chemometric characteristics of white brined cheeses produced from camel and bovine milk during 90 days of ripening. Camel milk cheese exhibited significantly higher protein (17.19 vs. 13.07%), salt (5.33 vs. 4.08%) and Whiteness Index (54.50 vs. 18.51) values than bovine cheese at the beginning of ripening (p<0.05). Dry matter was not significantly affected by milk type or ripening (p>0.05), whereas pH and titratable acidity changed significantly during ripening (p<0.05). Texture profile analysis revealed that camel milk cheese had a softer structure, characterized by lower hardness (689.73 vs. 800.70 g on day 1; 820.94 vs. 1850.31 g on day 90) and lower springiness (0.88 vs. 0.93 on day 1; 0.67 vs. 0.88 on day 90) than bovine cheese (p<0.05). Differences in free fatty acid evolution and volatile compound profiles indicated that lipolysis and aroma development followed different biochemical pathways in the two cheese types during ripening, with organic acids and ester compounds detected only in bovine cheese. Despite these instrumental differences, sensory evaluation revealed comparable appearance, odor and flavor scores between camel and bovine cheeses (p>0.05). Hierarchical cluster analysis (HCA), principal component analysis (PCA) and heatmap analysis successfully differentiated the cheeses according to milk type and ripening stage. Generally, white brined cheese produced from camel milk exhibited distinctive physicochemical, textural and aromatic characteristics while maintaining satisfactory sensory quality. These findings provide valuable insights into the ripening behavior of camel milk cheese and demonstrate the usefulness of chemometric approaches for differentiating cheeses produced from different milk sources.

Keywords

Camel cheese, Free fatty acids, Principal component analysis, Ripening, Volatile compounds

Supporting Institution

This research was supported by Aydın Adnan Menderes University, Scientific Research Projects Unit under Project No: SBF-20003

Project Number

SBF-20003

Thanks

The authors would like to thank Aydın Adnan Menderes University for their financial support and ADU-TARBIYOMER for laboratory technical permision.

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Details

Primary Language

English

Subjects

Dairy Technology

Journal Section

Research Article

Authors

Handenur Uzun Başaran
0000-0001-8327-0038
Türkiye

Filiz Yıldız Akgül ^*
0000-0001-7894-6531
Türkiye

Serdal Öğüt
0000-0001-8863-7249
Türkiye

Ayşe Demet Karaman
0000-0001-9913-9763
Türkiye

Early Pub Date

September 4, 2026

Publication Date

September 25, 2026

Submission Date

May 4, 2026

Acceptance Date

August 28, 2026

Published in Issue

Year 2026 Volume: 10 Number: 3

DOI

https://doi.org/10.31015/jaefs.2026.3.12

IZ

https://izlik.org/JA29FS95UL

APA

Uzun Başaran, H., Yıldız Akgül, F., Öğüt, S., & Karaman, A. D. (2026). Comparative analysis of camel and bovine milk cheeses based on physicochemical properties, fatty acid composition, volatile profile and chemometric evaluations. International Journal of Agriculture Environment and Food Sciences, 10(3), 650-664. https://doi.org/10.31015/jaefs.2026.3.12

AMA

1.Uzun Başaran H, Yıldız Akgül F, Öğüt S, Karaman AD. Comparative analysis of camel and bovine milk cheeses based on physicochemical properties, fatty acid composition, volatile profile and chemometric evaluations. int. j. agric. environ. food sci. 2026;10(3):650-664. doi:10.31015/jaefs.2026.3.12

Chicago

Uzun Başaran, Handenur, Filiz Yıldız Akgül, Serdal Öğüt, and Ayşe Demet Karaman. 2026. “Comparative Analysis of Camel and Bovine Milk Cheeses Based on Physicochemical Properties, Fatty Acid Composition, Volatile Profile and Chemometric Evaluations”. International Journal of Agriculture Environment and Food Sciences 10 (3): 650-64. https://doi.org/10.31015/jaefs.2026.3.12.

EndNote

Uzun Başaran H, Yıldız Akgül F, Öğüt S, Karaman AD (September 1, 2026) Comparative analysis of camel and bovine milk cheeses based on physicochemical properties, fatty acid composition, volatile profile and chemometric evaluations. International Journal of Agriculture Environment and Food Sciences 10 3 650–664.

IEEE

[1]H. Uzun Başaran, F. Yıldız Akgül, S. Öğüt, and A. D. Karaman, “Comparative analysis of camel and bovine milk cheeses based on physicochemical properties, fatty acid composition, volatile profile and chemometric evaluations”, int. j. agric. environ. food sci., vol. 10, no. 3, pp. 650–664, Sept. 2026, doi: 10.31015/jaefs.2026.3.12.

ISNAD

Uzun Başaran, Handenur - Yıldız Akgül, Filiz - Öğüt, Serdal - Karaman, Ayşe Demet. “Comparative Analysis of Camel and Bovine Milk Cheeses Based on Physicochemical Properties, Fatty Acid Composition, Volatile Profile and Chemometric Evaluations”. International Journal of Agriculture Environment and Food Sciences 10/3 (September 1, 2026): 650-664. https://doi.org/10.31015/jaefs.2026.3.12.

JAMA

1.Uzun Başaran H, Yıldız Akgül F, Öğüt S, Karaman AD. Comparative analysis of camel and bovine milk cheeses based on physicochemical properties, fatty acid composition, volatile profile and chemometric evaluations. int. j. agric. environ. food sci. 2026;10:650–664.

MLA

Uzun Başaran, Handenur, et al. “Comparative Analysis of Camel and Bovine Milk Cheeses Based on Physicochemical Properties, Fatty Acid Composition, Volatile Profile and Chemometric Evaluations”. International Journal of Agriculture Environment and Food Sciences, vol. 10, no. 3, Sept. 2026, pp. 650-64, doi:10.31015/jaefs.2026.3.12.

Vancouver

1.Handenur Uzun Başaran, Filiz Yıldız Akgül, Serdal Öğüt, Ayşe Demet Karaman. Comparative analysis of camel and bovine milk cheeses based on physicochemical properties, fatty acid composition, volatile profile and chemometric evaluations. int. j. agric. environ. food sci. 2026 Sep. 1;10(3):650-64. doi:10.31015/jaefs.2026.3.12

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Comparative analysis of camel and bovine milk cheeses based on physicochemical properties, fatty acid composition, volatile profile and chemometric evaluations

Abstract

Keywords

Supporting Institution

Project Number

Thanks

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

International Journal of Agriculture, Environment and Food Sciences