Résumé:
The present work aims to highlight the technological abilities of two lactic strains, one
mesophilic (Lactococcus) and the other thermophilic (Streptococcus). The strains were
revived and controlled by a phenotypic re-characterization by determining the
physiological morphological characteristics. The study focused on monitoring the
acidifying power, the production of lactic acid, the lactic coagulation with its
technological time, the determination of the cheese yield in % and the cheese yield in
total dry extract. The strain of lactococcus is the most efficient with a high acidifying
power (acidity 105°D and pH 4.87) compared to the thermophilic strain with an acidity
99°D and a pH that reached 4.60. By their acidifying activity these strains reveal good
technological aptitudes (coagulation, cheese yield, yield in total dry extract) that can be
used for the manufacture of 02 cheese curds "lactic and mixed".
