In this study, we aimed to investigate the physicochemical, functional, microstructural, and rheological properties of low-moisture part-skim (LMPS) mozzarella cheese, made from BM, or BM mixed with 15% CM (CM15%) or 30% CM (CM30%), at various time points (up to 60 d) of storage at 4☌ after manufacture. Camel (CM) milk is used in variety of ways however, it has inferior gelling properties compared with bovine milk (BM).
