Sensory, microbiological and physico-chemical characterization of Klila, a traditional cheese made in the south-west of Algeria

Abstract

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.

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

“…Unlike other countries, in Algeria traditional cheeses are few in number but not fully enumerated and as little been studied (Dubeuf et al, 2010); about ten types of cheese are known in different regions of the country (Aissaoui Zitoun et al, 2011). Among these cheeses are "klila", "bouhezza", "mechouna" and "madghissa", in the region of Chaouia, "takammérite" and "aoules" in the south, "igounanes" in the region of Kabylie (Aissaoui Zitoun et al, 2011Ben Danou, 1929;Benamara et al, 2016;Benkerroum, 2013;Khoualdi, 2017;Leksir & Chemmam, 2015;Licitra et al, 2019;McSweeney et al, 2017;Medjoudj et al, 2017a, b;Ramalho Ribeiro et al, 2006).…”

Traditional dairy products in Algeria: case of Klila cheese

“…From studies of Guetouache and Guessas [8] and that of Benamara et al [5], they also mentioned the regions of Djelfa and Nama. Benlahcen [6] as well as the provinces of Tiaret, Sidi Belabbes, and El Bayadh (Fig.…”

“…To avoid degradation during the storage phase, "Lben" is heated moderately (55-75°C) until whey is separated; the coagulum obtained, called "Klila," made in several regions of Algeria, is consumed as a fresh cheese after natural draining [4][5][6]38].…”

“…As it can be eaten fresh, "Klila" cheese can also be cut and dried (2 to 15 days depending on the season) and then used after rehydration as an ingredient in culinary preparations. In its dehydrated form, it can be kept for several years at room temperature, in terracotta jars or goatskin bags [5,40].…”

“…Klila" 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 [4][5][6]. The processing consists of moderate heating of "Lben" (described a little farther) until it becomes curdled, and then drained in muslin.…”