Algerian extra hard cheese of Klila: a review on the production method, and microbial, organoleptic, and nutritional properties
RN Benamara, M Benahmed, K Ibri… - Journal of Ethnic …, 2022 - Springer
This paper reviews the traditional practice of Klila production, its microbiological,
physicochemical and nutritional properties and aims to raise awareness of Klila. The main …
physicochemical and nutritional properties and aims to raise awareness of Klila. The main …
Crafting Algerian “Jben”: a traditional soft cheese enhanced by locally derived starters
N BENDIMERAD, K BOUMEDIENE… - Food Science and …, 2024 - fst.emnuvens.com.br
The global dairy industry faces challenges in sourcing cost-effective and suitable lactic
starters for traditional cheese production. This study investigates the use of locally selected …
starters for traditional cheese production. This study investigates the use of locally selected …
Physico-chemical parameters with direct influence on the dynamism of the indigenous microflora of the traditional cheese “J'ben Elgafs”
Z Saidane, AA Dahou, H Tahlaiti… - Asian journal of dairy …, 2021 - indianjournals.com
Background The microbial evolution of the J'ben Elgafs prepared with raw milk from local
cows, was studied during the manufacturing and maturating process in order to characterize …
cows, was studied during the manufacturing and maturating process in order to characterize …
[PDF][PDF] Microbiological and physicochemical changes during ripening of Camembert cheeses made from raw and pasteurized cow milk produced in Tizi-Ouzou (north …
H Sebbane, D Almi, S Hadouchi, L Hedjel… - Indian J. Dairy …, 2021 - researchgate.net
This study was carried out on two types of Camembert produced in the region of Tizi-Ouzou
(northern Algeria), one artisanal (AC) made from raw milk and the other industrial (IC) made …
(northern Algeria), one artisanal (AC) made from raw milk and the other industrial (IC) made …
[PDF][PDF] Contribution to the valorization of Klila, a traditional cheese from central Algeria.
I BENZEKRI, A CHERIGUENE, F CHOUGRANI… - 2024 - researchgate.net
The art of producing fermented dairy products has been passed down from generation to
generation. The rich history of traditional Algerian food technology includes those abilities …
generation. The rich history of traditional Algerian food technology includes those abilities …
Microbiological and physicochemical changes during ripening of Camembert cheeses made from raw or pasteurized cow's milk, produced in north of Algeria (Tizi …
S Hillal, D Almi, S Hadouchi, L Hedjel… - Indian Journal of …, 2021 - epubs.icar.org.in
This study was carried out on two types of Camembert produced in the region of Tizi-Ouzou
(northern Algeria), one artisanal (AC) made from raw milk and the other industrial (IC) made …
(northern Algeria), one artisanal (AC) made from raw milk and the other industrial (IC) made …
Prédiction de la durée de vie d'un fromage traditionnel à pâte molle à l'aide de l'analyse des risques de Weibull
H Allioui, AL Imane Bouchehed - 2021 - dspace.univ-guelma.dz
Prédiction de la durée de vie d'un fromage traditionnel à pâte molle “Bouhezza “à l'aide de
l'analyse des risques de Weibull. Contexte: Bouhezza est un fromage à pâte molle qui a un …
l'analyse des risques de Weibull. Contexte: Bouhezza est un fromage à pâte molle qui a un …
la prononciation du francais par les étudiants témouchentois et leurs représentations sociolinguistiques du centre universitaire de Ain Temouchent
S Mengouchi - 2017 - dspace.univ-temouchent.edu.dz
This paper reviews the traditional practice of Klila production, its microbiological,
physicochemical and nutritional properties and aims to raise awareness of Klila. The main …
physicochemical and nutritional properties and aims to raise awareness of Klila. The main …