Évaluation de la qualité microbiologique des produits laitiers commercialisés dans la région de Rabat-Salé-Zemmour-Zaer au Maroc

Hadrya, Fatine; Ouardi, Abdelmoula El; Hami, Hinde; Soulaymani, Abdelmajid; Senouci, Samira

doi:10.1016/j.cnd.2012.06.001

Cited by 3 publications

(1 citation statement)

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“…Also, a significant effect of "species" (cow and goat) on Total Coliforms and Staphylococci counts in "Jben" cheese has been recorded (p = 0.003, 0.016 respectively) ( Table 2). From literature, several studies have investigated the microbiological parameters of fresh cheese in Algeria (Derouiche & Zidoune, 2015;Lahrech et al, 2018;Leksir & Chemmam, 2015) and elsewhere in the world (Balezi & Mushagalusa, 2018;Bedia & Yasin, 2018;Buffa et al, 2001;Hadrya et al, 2012;Rhiat et al, 2011;Sánchez-Gamboa et al, 2018;Vladimír et al, 2020). In comparison with our study, El Marnissi et al (2013) showed lower results to ours for raw cow cheese "Jben" from morocco province with an average FMAT of 7 × 10 6 ucf/g vs. 385.79 × 10 6 ucf/g, S. Aureus 21.2 ucf/g vs 0.1 × 10 4 ucf/g, but a higher Total Coliforms: 3.5 × 10 5 ucf/g vs. 0.48 × 10 4 ucf/g.…”

Section: Microbiological Analysis Of Cheesementioning

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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