Résumé:
This study is made for the manufacture of a traditional cheese made from goat's milk. This
milk comes from the western region of Algeria (Oran). Before being stored in a
refrigeration temperature of 6 to 8 ° C, the cheeses have undergone a treatment with a
natural antioxidant, which is date syrup. Three storage periods were retained (0, 10 and 15
days). Several parameters were measured on milk and cheeses to determine the effect of
date syrup and that of storage life on them. Those are physicochemical parameters and
peroxidation in cheeses.
The results obtained are summarized as follows:
The physicochemical analyzes allowed us to record a pH of 6.62, a density of approximately
1.033, a freezing point of -0.510 ° C and MS, MP, MG and lactose contents respectively
equal to 11.70 , 3.15, 3.48 and 3.62%.
Regarding the physicochemical results of control cheeses (without SD), they are relatively
comparable with those of other authors. With a pH close to 5.60 and this whatever the
storage life is. Same pH trends for other cheeses (with or without Robb). A higher acid
index (8.60) is recorded for 100% SD cheese. A significant decrease in the fat content in
100% SD milk (9.33%). Abnormal variations were observed between the cheeses.
Finally, apparently higher MDA contents are obtained in 100% SD cheeses.
