The calotropine, a vegetable coagulating enzyme, extracted from Calotropis procera is very used in the preparation of traditional Peulh cheese. In this study, the fresh leaves of this vegetable were used to coagulate raw milk for the production of the fresh cheese Peulh type which was characterized by the physicochemical and sensory aspects. The results showed that this traditional cheese presented a total dry extract of 32.49%, pH 6.28, a lactic acidity of 0.14 p.cent, a protein content of 28.30% and a sweet whey with pH 5.90. The Peulh cheese making yield is 55.45% expressed on dry basis. The sensory aspects showed that it has a firm texture, elastic, not sticky, with a lactic odour and a lactic flavour and has an overall persistence in the mouth of about 15 seconds.

The objective of this study is the valorization of downgraded dates from a high Algerian date variety Deglet Nour, locally called "h'chef". The work starts with the implementation of a food formulation of semi-candied dates in syrup extracted from dates. This formulation was based on dehydration-impregnation by immersion (D.I.I.). The downgraded dates were cleaned, cut, blanched, and then immersed in date syrups with increasing differential concentrations in Brix degrees: 65˚, 70˚ and 75˚. The chosen date/syrup immersion ratio is 1:2 (w/w). The obtained semi-candied dates were the subject of physicochemical and sensory analyses. The characterization of the downgraded dates before immersion showed high sugar content with a rate 52.67 g% g of dry matter and low water content (14%) which favors their use in semi-candied products. The physico-chemical analyses results of the three semi-candied dates products show an increase in their final sugar content, i.e. from 53.55% to 60.78% and in ashes between 1.76 p.cent and 1.94 p.cent. On the other hand, sensory analysis results confirm that the semi-candied dates with a syrup of 75˚ Brix present the most appreciated and preferable organoleptic characteristics than the other variables. Finally, following appertisation, the stability test reveals good microbiological quality (100˚C for 20 minutes) of the three (3) semi-candied formulations of dates. Thus, the valorization of the "h'chef" as sorting gap Deglet Nour date allowed its transformation into semi-candied dates, stable, appreciable on the organoleptic side. This new formulation could constitute a value-added product if eventually manufactured on an industrial scale, mainly in southern Algeria.

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