Klila, an Algerian cheese produced in steppe and mountainous areas, is proving increasingly popular with consumers. It is traditionally made with ewe, goat or cow milk, leading to a product with high dry matter content (> 90%). In this work, we have characterized three different Klila cheeses made with the three different milks using physico-chemical and microbiological parameters. A triangle test was also performed on naïve consumers, and the three types of Klila were clearly distinguished by sensory analysis. They exhibited distinct features, in particular very low Aw (< 0.5) and pH values (< 4.5) preserving them from pathogens. Lactobacilli and enterococci were counted at low levels (< 4 log (cfu)/g) as well as some spore-forming bacteria (< 3 log (cfu)/g). Colonies were picked from MRS and BEA media. They were identified by sequencing and characterized on their ability to produce lactic acid and using REP-PCR. Lb plantarum was the main species isolated, followed by Pediococcus pentosaceus, Leuconostoc pseudomesenteroïdes and Lactobacillus fermentum. The Enterococcus genus was dominated by Ec durans, Ec faecium and Ec hirae. Among these two main populations, different subgroups were observed by means of the REP-PCR profiles and the lactic acid production of the isolates. Some strains were found in two and even three cheeses. We suppose that these microbes are representative of the environmental context in which Klila is produced.

Due to rapid growth of the food processing industry and the consumption of processed foods, the demand for natural antimicrobial agents is on the rise. Cons aware about the health effects of the synthetic preservatives used in food. Hence natural preservatives are developed to meet the demand of consumers. These natural antimicrobials are developed either from plants or their parts, anim waste generated from the food industries is being considered as an alternative to produce natural antimicrobials. The aim of the present study was to utilize the waste generated from the citrus fruit processing (peel) i of Citrus sinensis in food (Oil of olive and cream dessert can be used as antimicrobial and

This paper reviews the traditional practice of Klila production, its microbiological, physicochemical and nutritional properties and aims to raise awareness of Klila. The main objective of this review is to highlight the typicality of Klila and to propose a form of labelling that could help promote it. The Klila is a traditional extra hard cheese from southern Algeria. Nomadic tribes produce it from goat, sheep, or cow milk. Curdled milk is obtained by spontaneous fermentation. It is churned to recover the butter. The co-product, a sour, fat-free milk: Lben, undergoes a moderate heat treatment to get a fresh cheese which, after a dehydration process, gives the Klila. The chemical composition of this product varies regarding fat content. It has a very low water content (less than 10%) and comes in very hard pieces of varying size and irregular shape. The dry matter, for instance, can vary from 33 to 95%. Water availability (Aw) varies from 0.32 to 0.467. Fat rate can vary a lot from region to region from 9.5 to 29.3 g/100 g of cheese. The protein rate also varies a lot: between 29.9 and 71.4 g/100 g of cheese. The lactose concentration can range within 1.2 to 2.4 g/100 mL. The microbiological quality of Klila depends mainly on the quality of the raw milk used and all hygienic factors that surround milk production. The physicochemical conditions that prevail inside Klila are not favourable for the microbial growth. The Klila is an example of adaptation of the nomads’ lifestyle in the Algerian Sahara who use it as a culinary adjunct for nutritional and therapeutic purposes. The Klila can be grinded to be put as ingredient in “Zrizri” dessert with dates and clarified butter (smen). Some people prefer to consume fresh Klila with dates and green tea.

Yogurt or yoghurt is one of the most popular fermented dairy products worldwide and has gained widespread consumer acceptance as a healthy food. In this study, steamed yogurt, which contained lactic ferments (Lactobacillus bulgaricus and Streptococcus thermophilus), was produced with egg white addition at various levels (1%, 2%, 3%, 4% and 5%). The physicochemical, microbial and sensory analyses were determined to ascertain the quality attributes of the products. The dry matter, protein, viscosity and density values increased during storage. However, the microbiological properties of the five tested yogurt samples were within the international standards, and confirmed the safety and acceptability of the products. Steamed yogurts enriched with egg white were more preferred by panelists than the control yogurt in terms of sensory evaluation (flavor, color, taste and texture).The results indicated that the concentrations (2 and 3%) of egg white could be used to produce an egg white yogurt without significant adverse effects on the physicochemical, microbial, and sensory properties.