Résumé:
This work is part of the knowledge of cheeses of the Algerian soil in order to identify the technological and technical aspects of their manufacture for their development at semi-industrial scale. In the same framework to better identify the manufacture of 03 curd cheese standardized by the FIL (lactic curd, mixed curd and curd enzymatic), it was conducted experimental trials with cow's milk of the experimental farm of the University of Mostaganem. The survey conducted has characterized 10 cheeses of the Algerian soil. These cheeses are manufactured on a family and semi-family scale for local consumption, the curd cheese is mostly fresh lactic or semi-fresh, only the cheese "Bouhezza" is semi-refined. The experimental tests of the 03 cheese curds gave the expected results on the aspect of physico-chemical quality of the milk used and the curds manufactured. Only the cheese yields in (%) and (ES) were not in accordance with the F.I.L. standard due to a deficit of mineral availability in the milk used, which had a negative influence on the agglomeration of casein micelles during coagulation, leading to losses in the whey and thus an increase in cheese yield compared to the standard. The success of a cheese curd requires knowledge of the raw material "milk" to be able to improve it to obtain the recommended quality.
