Physicochemical and microbiological study of “<i>shmen</i>”, a traditional butter made from camel milk in the Sahara (Algeria): isolation and identification of lactic acid bacteria and yeasts

Abstract

RESUMENEstudio fisicoquímico y microbiológico del "shmen", una mantequilla tradicional del Sahara argelino hecha a partir de leche de camella: aislamiento e identificación de bacterias acido lácticas y levaduras.Se aislaron los microorganismos (bacterias aeróbicas, coliformes, bacterias acido lácticas, bacterias lipolíticas y levaduras) de 20 muestras de "shmen", una matequilla tradicional del Sahara argelino hecha a partir de leche de camella. Los valores de pH, acidez, libre, Nacl, solidos totales, humedad y grasa oscilaron entre 3, 11-4,97, 0,19-0,36%, 1.04-2,15%, 64,03-65,11%, 34,40-34 PALABRAS-CLAVE: Bacterias lácticas -Leche de camella -Levadura -Mantequilla tradicional. SUMMARYPhysicochemical and microbiological study of "shmen", a traditional butter made from camel milk in the Sahara (Algeria): isolation and identification of lactic acid bacteria and yeasts.Microorganisms (aerobic bacteria, coliforms, lactic acid bacteria, psychrotrophs, lipolytic bacteria and yeasts) were isolated from 20 samples of shmen, a traditional clarified butter made from sour camel milk in the Algerian Sahara. The values of pH, titratable acidity, NaCl, total solid, moisture, and fat content ranged from : 3.11-4.97, 0.

Evaluation of Chemical and Microbiological Characteristics and Fatty Acid Profiles of Butter Samples Collected from the Black Sea Region of Turkey

“…However, the mean pH values were similar to those reported in earlier studies 1,10 . The mean salt content was similar to the value reported by Sagdic et al 1 but lower than these of Mourad and Nour-Eddine 19 . In addition, the mean ash percentage in present study was lower than that reported by Samet-Bali et al 10 .…”

“…Enterococci play a major role in the butter ripening process and development of the characteristic butter aromas 19 . However, Giraffa 27 stated that the presence of enterococci in milk products may be due to inadequate sanitary conditions during production.…”

Microbiological Quality of Cooking Butter in Beni-Suef Governorate

“…Similar TA was reported in earlier study on cooking butter by El-Kholy (1994). On the contrary, higher mean values of TA were showed by Sagdic et al (2002) and Mourad and Nour-Eddine (2006).…”

Traditional Fermented Butter Smen/Dhan: Current Knowledge, Production and Consumption in Algeria

“…Smen or Dhan is a traditional fermented butter which is made from raw milk, cream or butter originating from several animal species (Rajorhia, 1993;Guessas, Adjoudj, Hadadji, & Kihal, 2012;Iradukunda, Aida, Ouafi, Barkouch, & Boussaid, 2018). Its fermentation can last from a few months to several years, depending on the moisture, humidity and room temperature of the storage place (Kacem, & Karam, 2006). It is produced in many countries around the world, in Asia, the Middle-East and Africa (Afsaneh, Hosseinpour, & Mina, 2016) and its name and preparation methods differ from one region to another.…”