Qualité hygiénique et sanitaire de jben.

Abstract

Raw goat, cow or sheep milk is processed into several types of cheese and is part of dairy products. The traditional Algerian which is made in several regions of the country in different ways and even marketed We were interested in the study of this type of cheese by microbiological analysis, through which we studied.Microbiology of two samples of cheese that was marketed in the town of El Bayadh, high hills region of Alia, Algeria, and the second sample from the town of Relizane, more precisely from the hills of the northwest region of the 'Algeria. Microbiological analyzes show that all samples contain a high percentage of contaminating bacteria such as total coliforms It is heat tolerant and contains a higher percentage of staphylococci and a negative and nonexistent percentage of Clostridium. The presence of these dangerous microorganisms teaches us not to respect the rules of hygiene at the farm level (dirty udder, Bad cleaning, sick animals, contaminated milking machine, etc.). And also when making cheese.