Optimisation du procédé d'affinage d'un fromage local de type J'ben avec une flore lactique autochtone .

Abstract

This study demonstrates that using indigenous lactic acid flora optimizes the ripening process of traditional J’ben cheese by enhancing its microbiological, physicochemical, and sensory qualities. After 10 days of ripening, a progressive acidification was observed, marked by a decrease in pH (from 4.78 to 3.99) and an increase in titratable acidity, thus improving microbiological safety and product stability. Moisture content increased (up to 93.2%), giving the cheese a smoother, creamier, and more melt-in-the-mouth texture while maintaining its protein and nitrogenous content. On the microbiological level, a significant increase in lactic flora was observed, particularly Lactobacillus spp. and Lactococcus spp., which play a key role in fermentation, flavor, and maturation. Physicochemical analyses also showed an enrichment in dry matter and better preservation of nutrients (protein nitrogen and soluble nitrogen). The sensory evaluation (7.74/10) revealed excellent acceptability, characterized by a balanced lactic flavor, slight acidity, and a very creamy texture highly appreciated by tasters. These results highlight the importance of using indigenous strains to promote artisanal know-how, preserve the authenticity of J’ben, and ensure a healthy, highquality product that meets modern consumer expectations. This work also opens up promising future prospects, such as molecular selection of lactic strains, analysis of volatile aromatic compounds, and development of predictive models for controlled and consistent ripening.