Abstract:
A cheese is a food obtained from coagulated milk or dairy products such as cream and then a
draining followed or not fermentation and possibly refining.
Our artisanal cheese is made from partially skimmed cow's milk; it is coagulated by the
addition of rennet extracted from the stomach of the calf and by the addition of citric acid
which helps to coagulate milk under the skin. effect of acidification, then drained and flavored
with olive oil, garlic, and parsley.
This study includes a physic-chemical analysis carried out at the nutrition or biochemistry
laboratory. These controls are intended to ensure the product's stability. Its consists and its
organoleptic characteristics.
Our results obtained comply with the standards of Algeria.
