Milk heat treatment affects microbial characteristics of cows’ and goats’ “Jben” traditional fresh cheeses
2021
TADJINE, Dahmane | BOUDALIA, Sofiane(Université 8 Faculté des Sciences de la Nature et de la Vie & Sciences de la Terre et l’Univers Département d’Écologie et Génie de l’Environnement) | BOUSBIA, Aissam(Université 8 Faculté des Sciences de la Nature et de la Vie & Sciences de la Terre et l’Univers Département d’Écologie et Génie de l’Environnement) | GUEROUI, Yassine | SYMEON, George | MEBIROUK BOUDECHICHE, Lamia | TADJINE, Aicha | CHEMMAM, Mabrouk(Université 8 Faculté des Sciences de la Nature et de la Vie & Sciences de la Terre et l’Univers Département d’Écologie et Génie de l’Environnement)
Abstract “Jben” is an Algerian traditional fresh cheese produced from raw or pasteurized milk of cows, goats and sheep, on a small scale during the period of milk abundance in a restricted area of the North-east and -West of Algeria. In this study, four Jben-type cheeses were produced: cheeses made from cow’s milk subjected to 82 °C/10 sec treatment or without heat treatment, and its analogue goat’s milk cheeses. We investigated the effects of “Heat treatment: raw or pasteurized” and “Species: cow or goat” on microbiological characteristics, pH and acidity of “Jben” cheese. Milk samples were collected across five breeding of cows and three breeding of goats in the northeastern Algeria and “Jben” cheeses were made. Results showed that more than 40% of raw and pasteurized milk have poor hygienic quality. However, in both species, “Jben” produced from pasteurized milk has better sanitary quality than “Jben” produced from raw milk. All cheese samples were safe according to the criteria of the regulation (EC) 1441/2007. Pasteurization did not affect acidity in both species. Data from this study may contribute to improve the cheese-making process in small scale, using milk from different species (cow and goat).
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