Volume 12, Numéro 2, Pages 3152-3163

Effect Of Milk Nature And Storage On The Physicochemical, Microbiological And Sensory Features On Algerian Soft Ripened Cheese “camembert” Type

Authors : Benmeziane – Derradji Farida . Hallala Hadjer . Ammi Sara . Djermoune - Arkoub Lynda .


Description of the subject: In Algeria the exploitation of goat’s milk is limited to its consumption in the fresh state as milk. In order to enhance this natural resource and to diversify its uses, a trial was carried out for the manufacture of a ripened soft cheese. Objective : The aim of the present work was to evaluate the aptitude of goat's milk (GM) to be transformed, alone or as a mixture with cow's milk (CM), into a soft ripened cheese "Camembert" type. Methods : Five types of mature cheeses have been manufactured in the national dairy industry, "Edough", Annaba (Algeria) followed by the product analysis. Results : The GM cheese stood out by its highest fat content (27 g/L) as compared to other samples. The microbiological quality was acceptable according to standards recommended by the Algerian regulations. All cheeses were appreciated by tasters; However, the scores tended to drop during storage, especially for goat cheeses. Conclusion : Goat's milk has been used advantageously in the manufacture of a soft cheese, moreover the mixture of cow's and goat's milk has given rise to quality ripened cheeses which allow successful commercialization, thus promoting the economy of the nation.


Goat's milk ; cow milk ; soft ripened cheese ; quality