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ETUDE COMPARATIVE PHYSICOCHIMIQUE ET MICROBIOLOGIQUE DE FROMAGES TYPE JBEN » ISSUS DE DIFFIRENTS LANTS

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dc.contributor.author BOUNECISSA, Fatima Zahra
dc.date.accessioned 2018-11-28T10:56:10Z
dc.date.available 2018-11-28T10:56:10Z
dc.date.issued 2016
dc.identifier.uri http://e-biblio.univ-mosta.dz/handle/123456789/3238
dc.description.abstract This study concerns the physicochemical and microbiological characterization of Naama’s Jben. Four Jben samples from cow’s, goat’s and sheep’s milk, were made and analyzed; the results for the physicochemical analyse show that the cow’s Jben has the highest level of acidity and the highest fat contents (pH= 4.52, Fat= 18.13%) followed by goat’s Jben with intermediate values (pH= 4.98, Fat= 13%) and finally sheep’s (pH= 5.4 and 6.41; Fat= 11.25 and 10.5%). For proteins, cow’s and sheep’s Jben have high values (18.62% for cow’s and 14 and 22% for sheep’s Jben); goat’s Jben has the lowest protein contents (10%); these values seem to depend on the origin of milk and the method of cheese making. The microbiological study of the micro-flora of these artisanal cheeses allowed us to see a dominance of Lactic Acid Bacteria which is 86.6% for cow’s Jben and 66.6% for goat’s Jben, with an abundance of genera of acidifying bacteria. The composition of the lactic micro-flora for cow’s Jben is: 42.31% of Enterococcus, 20.08% Lactococcus, 30.76% Pediococcus and 3.85% Leuconostoc; while for goat’s Jben we have: 35% of Enterococcus, 30% Pediococcus, 20% Lactococcus and 15% Lactobacillus. en_US
dc.language.iso fr en_US
dc.title ETUDE COMPARATIVE PHYSICOCHIMIQUE ET MICROBIOLOGIQUE DE FROMAGES TYPE JBEN » ISSUS DE DIFFIRENTS LANTS en_US
dc.type Other en_US


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