Résumé:
The present study aims to produce fresh cheeses from fermented yeasts containing indigenous strains, all isolated from the goat Jben of the Nâama region, selected and identified by MALDITOF / MS. The mesophilic lactic ferments, each contain a strain belonging to Lactococcuslactis and another Leuconostocmesenteroides. The ferments were subjected to an evaluation of their cheese technological abilities. The measurement of the acidifying activity to show that our ferments have a slow but satisfactory acidifying power as well as a relatively high proteolytic power and a total absence of lipolysis. A tasting in front of a naive panel jury to determine their hedonic perception of the products followed the production of our cheeses. All cheeses have been described having an apparent lactic taste, with different aspects. A cheese in particular pleased the tasters, in its natural form but also flavored and this implies that the ferment used has a good potential for future use in the middle of the cheese industry.
