Effect Of Milk Nature And Storage On The Physicochemical, Microbiological And Sensory Features On Algerian Soft Ripened Cheese “camembert” Type

Résumé: Description of the subject: In Algeria the exploitation of goat’s milk is limited to its consumption in the fresh state as milk. In order to enhance this natural resource and to diversify its uses, a trial was carried out for the manufacture of a ripened soft cheese. Objective : The aim of the present work was to evaluate the aptitude of goat's milk (GM) to be transformed, alone or as a mixture with cow's milk (CM), into a soft ripened cheese "Camembert" type. Methods : Five types of mature cheeses have been manufactured in the national dairy industry, "Edough", Annaba (Algeria) followed by the product analysis. Results : The GM cheese stood out by its highest fat content (27 g/L) as compared to other samples. The microbiological quality was acceptable according to standards recommended by the Algerian regulations. All cheeses were appreciated by tasters; However, the scores tended to drop during storage, especially for goat cheeses. Conclusion : Goat's milk has been used advantageously in the manufacture of a soft cheese, moreover the mixture of cow's and goat's milk has given rise to quality ripened cheeses which allow successful commercialization, thus promoting the economy of the nation.

Publié dans la revue: AGROBIOLOGIA