Medeghissa

Résumé: Medeghissa is a traditional Algerian cheese known among the Chaouia under its original name Imedeghest. It is a melted cheese, prepared by cooking semi dry Klila in whole milk from cow, goat or sheep, on low heat. The aim of our work is the characterization Medeghissa basing on two integrated and dependent axes, namely a characterization by means of a field survey carried out in the Wilaya of Oum El-Bouaghi and Affected 105 women of rural origin; And an experimental characterization of the collected samples from farms and controlled manufactures (physicochemical, microbiological and sensorial analyzes). The cheese-making diagram was based on survey results and verified on the laboratory scale. 84 women questioned know this cheese but its manufacture was limited on 3.8% of them. Madghessa is eaten as a snack and appreciated for its elasticity and taste by all women surveyed. The manufactured Madghessa has a pH average of 4.82 ± 0.15 and an acidity of 0,41±0,15 g / 100 g. The recorded dry extract is 34.78 ± 1.2 g / 100 g. This result is similar to that of the collected samples (33.64 ± 4.13 g / 100 g). This cheese has an average fat content of 7.78 ± 1.99 g / 100 g and a protein level of 25.94 ± 4.53 g / 100 g. According to codex alimentarius STAN A-6 (1978), this cheese can be classified under lean, soft cheese (MG / ES <10%), HRED> 67%). According to the microbiological analyzes on the different samples, the cheese has a good hygienic quality marked by a total absence of the contamination indicator germs and pathogenic germs namely: total and fecal coliforms, faecal streptococci, Salmonella and Staphylococus aureus As well as spores of sulfito-reducing anaerobes. Madghessa has a low microbial load in the range of 102 to 103 CFU / g for the total mesophilic flora. The mesophilic and thermophilic lactic bacteria reach values of the order 104 CFU / g. On the other hand, the number of yeasts and molds shows variability from zero to 103 CFU / g. On the organoleptic level, Madghessa is a soft cheese, with a weak acid taste. The paste of the cheese is elastic with pseudoplastic character when it is hot and becomes firm with the cooling. Its smell and aroma are mainly of the lactic family.

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