Coagulation du lait à base de Chardon marie (hakka)

Abstract

In this work, we propose a study of two types of traditional primitive cheese. The rennet for these cheeses was prepared using different doses of itch plant. After different experiments of milk coagulation with this plant in terms of time and dosage, it was concluded that the best coagulation was obtained with an itchy plant solution of 20 g per liter. Furthermore, we performed a comparative study of the quality of itchy plant coagulated cheese and natural vinegar coagulated cheese. We observed that the biological quality of itchy-plant-based coagulation cheeses is very dangerous to the consumer's health due to the pathogenic viruses and bacteria they contain. (For both cheeses, more than 60.102 CFU / g for coliforms and more than 80.102 CFU / g for FTAM)