Conservation du fromage traditionnel à base de lait de chèvre avec utilisation d’un antioxydant naturel (Sirop de datte ou Robb)

Abstract

This study is made for the manufacture of a traditional cheese made from goat's milk. This milk comes from the western region of Algeria (Oran). Before being stored in a refrigeration temperature of 6 to 8 ° C, the cheeses have undergone a treatment with a natural antioxidant, which is date syrup. Three storage periods were retained (0, 10 and 15 days). Several parameters were measured on milk and cheeses to determine the effect of date syrup and that of storage life on them. Those are physicochemical parameters and peroxidation in cheeses. The results obtained are summarized as follows: The physicochemical analyzes allowed us to record a pH of 6.62, a density of approximately 1.033, a freezing point of -0.510 ° C and MS, MP, MG and lactose contents respectively equal to 11.70 , 3.15, 3.48 and 3.62%. Regarding the physicochemical results of control cheeses (without SD), they are relatively comparable with those of other authors. With a pH close to 5.60 and this whatever the storage life is. Same pH trends for other cheeses (with or without Robb). A higher acid index (8.60) is recorded for 100% SD cheese. A significant decrease in the fat content in 100% SD milk (9.33%). Abnormal variations were observed between the cheeses. Finally, apparently higher MDA contents are obtained in 100% SD cheeses.