Technologie de fabrication du fromage artisanale avec 3 aromes : persil, l’ail, huile d’olive

Abstract

A cheese is a food obtained from coagulated milk or dairy products such as cream and then a draining followed or not fermentation and possibly refining. Our artisanal cheese is made from partially skimmed cow's milk; it is coagulated by the addition of rennet extracted from the stomach of the calf and by the addition of citric acid which helps to coagulate milk under the skin. effect of acidification, then drained and flavored with olive oil, garlic, and parsley. This study includes a physic-chemical analysis carried out at the nutrition or biochemistry laboratory. These controls are intended to ensure the product's stability. Its consists and its organoleptic characteristics. Our results obtained comply with the standards of Algeria.