Résumé:
The aim of the study is to improve the microbiological, physico-chemical and sensory quality of the cheese, while extending its shelf life. The raw cow's milk used is of satisfactory quality, with a pH of 6.73, a titratable acidity of 20°D and a dry extract of 16.7%, in line with the international standards of the International Dairy Federation (IDF). Lactic coagulation is achieved without rennet, by inoculating a mixture of indigenous lactic ferments to promote progressive acidification and a homogeneous curd. Physico-chemical analyses of the J'ben show a final pH of 4.78, high acidity (130°D) and a dry extract of 24.22%, indicating active fermentation and a good concentration of solids. The microbial load, in particular the total mesophilic flora and the mesophilic lactic flora, increased significantly after manufacture, confirming effective fermentation in line with IDF recommendations for fresh cheeses. Morphological identification reveals a balanced microbial evolution, with an initial dominance of Lactococcus in the milk and a predominance of Lactobacillus in the cheese, which contributes to the texture, acidity and development of flavours typical of J'ben. Cheese yield reached 24.95%, higher than traditional standards, demonstrating that the raw material was better exploited by optimising the process.
These results show that using an indigenous lactic flora improves the microbiological, physico-chemical and sensory quality of J'ben, while ensuring better preservation and higher yields. This approach enhances traditional know-how while meeting modern quality and food safety requirements, paving the way for more standardised production and greater recognition of this traditional cheese on national and international markets.
