Endocrine-disrupting chemicals (EDCs), including bisphenol A (BPA), are environmental ubiquitous pollutants and associated with a growing health concern. Anecdotally, molar incisor hypomineralization (MIH) is increasing concurrently with EDC-related conditions, which has led us to investigate the effect of BPA on amelogenesis. Rats were exposed daily to BPA from conception until day 30 or 100. At day 30, BPA-affected enamel exhibited hypomineralization similar to human MIH. Scanning electron microscopy and elemental analysis revealed an abnormal accumulation of organic material in erupted enamel. BPA-affected enamel had an abnormal accumulation of exogenous albumin in the maturation stage. Quantitative real-time PCR, Western blotting, and luciferase reporter assays revealed increased expression of enamelin but decreased expression of kallikrein 4 (protease essential for removing enamel proteins) via transcriptional regulation. Data suggest that BPA exerts its effects on amelogenesis by disrupting normal protein removal from the enamel matrix. Interestingly, in 100-day-old rats, erupting incisor enamel was normal, suggesting amelogenesis is only sensitive to MIH-causing agents during a specific time window during development (as reported for human MIH). The present work documents the first experimental model that replicates MIH and presents BPA as a potential causative agent of MIH. Because human enamel defects are irreversible, MIH may provide an easily accessible marker for reporting early EDC exposure in humans.

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The cheese Klila occupies a very important socio-economic place established in the rural and peri-urban environment. It is a fermented cheese produced empirically in several regions of Algeria. It is the most popular traditional cheese and its artisanal manufacturing process is still in use today. The processing consists of moderate heating of "Lben" (described a little farther) until it becomes curdled, and then drained in muslin. The cheese obtained is consumed as it stands, fresh, or after drying. When dried, it is used as an ingredient after its rehydration in traditional culinary preparations. In this review, we expose the main categories of traditional Algerian dairy products; we focus mainly on the traditional Klila cheese, its history, origin, and different manufacturing stages. We recall the different consumption modes and incorporation of Klila cheese in the culinary preparations.

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Cheese production is one of the most common forms of valorization of dairy production, adding value and preserving milk. Various types of cheese produced from raw and pasteurized milk are known worldwide. On the present work, we are interested in studying the effect of the type of milk (raw and pasteurized) of two species (cow and goat) on the yield and physicochemical characteristics of the fresh cheese. On the northeastern Algeria, on 5 cow farms and 3 goat farms; 5 raw and 5 pasteurized milk cheese manufacturing trials were conducted. The analysis of the results of the 80 samples of milk and cheese of both cow and goat species showed that the latter contained significantly more fat and protein than cow's milk and that pasteurized milk contained more protein than raw milk.As a result, actual cheese yield of goat cheese was higher than that of cows in pasteurized and raw milk. For higher yield, our result supported the use of pasteurized milk as a raw material in the manufacture of farmhouse cheese.Practical Application: For cheese-making under small scale using milk from cow or goatI: pasteurization can increase actual cheese yield.

Bouhezza" is an Algerian traditional fermented soft-ripened cheese, found and consumed in the Northeast of Algeria. The objective of this study was to explore the preparation process (traditional making diagram) of "Bouhezza" cheese and to study the effect of the type of raw milk (cow, goat and sheep) on the yield and organoleptic characteristics of the fresh "Bouhezza" cheese. "Bouhezza" cheese was handmade in a traditional way using milk of three species (cow, goat and sheep). The milk used has been the subject of physicochemical and bacteriological analysis. Cheese yield for sheep's milk is higher (p < 0.05) than cheese yield for cow's and sheep's milk. For sensory analysis, score registered for cheese of cow's milk ≥ 5 suggested higher acceptability for this cheese. Here, we exposed the "Bouhezza" cheese, its history, origin and manufacturing processes. From the physicochemical and bacteriological analysis of milk, results show that all criteria analyzed respond almost to the required standard. The sensory qualities of the three types of cheese show that cow cheese was classified as the most satisfactory cheese for the majority of criteria (taste. color and texture). Finally, and for higher yield, results supported the use of sheep milk as a raw material.

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