Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk

Tadjine, Dahmane; Boudalia, Sofiane; Bousbia, Aissam; Khelifa, Rassim; Boudechiche, Lamia Mebirouk; Tadjine, Aicha; Chemmam, M.

doi:10.1590/fst.13119

Cited by 24 publications

(22 citation statements)

References 30 publications

(36 reference statements)

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“…For physicochemical analysis, pH was measured using a pH meter Adwa, AD1000 and acidity was determined according to the method described by Tadjine et al (2019). Freezing point, conductivity, fat content, protein content, lactose content, mineral content and vitamins of milk were measured with a Lactoscan milk analyzer (Milkotronic LTD Europe) according to the manufacturer's instructions.…”

Section: Physicochemical and Bacteriological Analysismentioning

confidence: 99%

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Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks

et al. 2020

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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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Section: Physicochemical and Bacteriological Analysismentioning

confidence: 99%

“…After each series of production, the amount of whey, butter, and cheese is measured in order to calculate the yield using the Equation 1 (Tadjine et al, 2019). (1)…”

Section: Real Yields In Cheese Dairy Whey and Buttermentioning

confidence: 99%

Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks

et al. 2020

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“…We have recently published data about pasteurization effects on physicochemical parameters and yield of "Jben" cheese produced by cow and goat milk (Tadjine et al, 2019), and to our knowledge and up to now, no scientific data have been published concerning the evolution of "Jben" microflora produced from raw or pasteurized cows' or goats' milk from Northern Algeria. So, in this study, we aim to: i) characterize the traditional cheese "Jben" made from raw or pasteurized cow's or goat's milk collected from eight different farms in the Northeast region of Algeria, ii) evaluate the hygienic quality of the raw and pasteurized milk cheeses with the aim to assist small scale Algerian manufacturers in producing safe "Jben" cheese with the current microbiological safety criteria in European commission regulation (EC) 2004/24/ EC and 1441(European.…”

Section: Introductionmentioning

confidence: 99%

Milk heat treatment affects microbial characteristics of cows’ and goats’ “Jben” traditional fresh cheeses

Tadjine¹,

Boudalia

Bousbia

et al. 2021

Food Sci. Technol

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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 Northeast 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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“…Costeño cheese in Colombia is made in industrial and craft way, the latter uses raw milk for production and has no control of the variables that can affect the process (Serpa et al, 2016). There is also a deficiency in good manufacturing practices (GMP), occasionally resulting in products containing total coliforms, fecal coliforms, Listeria spp., Salmonella spp., and some fungi (Mesa et al, 2019;Tadjine et al, 2020). In the industrial production of costeño cheese, pasteurized milk is used, conditions are improved, and the microbiological load is adjusted to the permitted levels; however, the sensory quality and physicochemical properties of the cheese are affected (Serpa et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute

et al. 2021

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The objective of this study was to evaluate powder mixtures as substitutes of fresh cheese in traditional manufacturing of a baked snack, due to the cheese variability in its quality properties and its high cost. In the cheese substitute powder mixtures, protein was varied with sodium caseinate/whey protein ratios in ranges from 7.33 to 13.29 and the fat with lecithin/microencapsulated vegetable fat (MVF) ratios from 1.5 to 4. The optimal formulation according to the textural properties was the one composed of sodium caseinate/whey protein ratio of 7.84 and lecithin/MVF ratio of 4. The optimum was compared with a snack control sample prepared in a traditional way using fresh cheese and its porosity, specific volume, texture, microstructure, composition and sensory characteristics were measured, as well as the texture during 30 days of storage. Significant differences were found regarding porosity, specific volume and microstructure. During storage the hardness of both samples increased; however, the control always showed less resistance to cutting and puncture. Snacks made with the powder mixture had higher protein content and less fat; however, its sensory acceptance by consumers was lower compared to traditional samples.

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Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk

Cited by 24 publications

References 30 publications

Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks

Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks

Milk heat treatment affects microbial characteristics of cows’ and goats’ “Jben” traditional fresh cheeses

Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute

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