African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5189

Full Length Research Paper

Sensory, microbiological and physico-chemical characterization of Klila, a traditional cheese made in the south-west of Algeria

Benamara R. N.
  • Benamara R. N.
  • Laboratory of Microbiology Applied to Agribusiness, Biomedical and Environmental (LAMAABE), Faculty of SNV/STU, University of Tlemcen, 13000 Tlemcen, Algérie.
  • Google Scholar
Gemelas L.
  • Gemelas L.
  • Bioengineering and Microbial Dynamic at Food Interfaces (Associated team n°3733 (BioDyMIA), University of Lyon 1-ISARA Lyon), Isara-Lyon, Agrapole-23 rue Jean Baldassini, F-69364 Lyon Cedex 07, France.
  • Google Scholar
Ibri K.
  • Ibri K.
  • Departement of Agronomy, Faculty of Natural and Life Sciences, University of Mascara, BP 305 Pole Sidi Said, Mascara 29000, Algérie.
  • Google Scholar
Moussa-Boudjemaa B.
  • Moussa-Boudjemaa B.
  • Laboratory of Microbiology Applied to Agribusiness, Biomedical and Environmental (LAMAABE), Faculty of SNV/STU, University of Tlemcen, 13000 Tlemcen, Algérie.
  • Google Scholar
Demarigny Y.
  • Demarigny Y.
  • Bioengineering and Microbial Dynamic at Food Interfaces (Associated team n°3733 (BioDyMIA), University of Lyon 1-ISARA Lyon), Isara-Lyon, Agrapole-23 rue Jean Baldassini, F-69364 Lyon Cedex 07, France.
  • Google Scholar


  •  Received: 09 August 2016
  •  Accepted: 07 September 2016
  •  Published: 07 November 2016

References

AFNOR (2007). Sensory analysis Methodology – Triangular test, NF EN ISO 4120.

 

Aguilar-Galvez A, Dubois-Dauphin R, Destain J, Campos D, Thonart P (2012). Enterococcus: biotechnical advantages and inconvenients. E. Biotechnol. Agron. Soc. Environ. 16(1):67-76.

 
 

Aissaoui O, Zitoun M, Zidoune N (2006). Traditional Algerian cheese "BOUHEZZA". Regional Animation Seminar. Soft technologies and separation processes for quality and food safety. INSAT – Tunis, Tunisie / 27-28-29 November.

 
 

Benamara R N, Magaiz D (1998). Valorisation, improvement and study of physicochemical, biochemical, microbiological and organoleptic quality of traditional cheese "Klila". Engineer memory Agricultural Sciences, and, Food Technology Specialty. University Center Mustapha Stambouli, Mascara, Algeria.

 
 

Boubekri K, Ohta Y (1996). Identification of lactic acid bacteria from algerian traditional cheese, El-Klila. J. Sci. Food Agric. 70(4):501-505.
Crossref

 
 

Bouton Y, Nowak V, Guyot P, Chemidlin Pévost-Bouré N (2016). Microbial diversity of milk during a grazing cycle. Congress of the French Society of Microbiology, Paris, 22-23 March 2016.

 
 

Christelle S, Sylvie B, Chadi H, Joël S (2016). An Overview of Recent Studies on Main Traditional Fermented Milks and White Cheeses in the Mediterranean Region. Food Rev. Int. 32(3):256-279.
Crossref

 
 

Claps S, Morone G (2011). Traditional Algerian dairy products and cheeses. Dairy Development of dairy and cheese industries in Algeria. CoRFiLaC P 57.

 
 

Cogan T M, Barbosa M, Beuvier E, Bianchi-Salvadori B, Cocconcelli PS, Fernandes I, Gomez J, Gomez R, Kalantzopoulos G, Ledda A, Medina M, Rea MC, Rodriguez E (1997). Characterization of the lactic acid bacteria in artisanal dairy products. J. Dairy Res. 64(3):409-421.
Crossref

 
 

Cuvillier D (2005). Cheese yield. Understand and improve. Bourgogne Cheese Center.

 
 

De Man JC, Rogosa M, Sharpe ME (1960). A medium used for the cultivation of lactobacilli. J. Appl. Bacteriol. 23(1):130-135.
Crossref

 
 

Demarigny Y (2012). Fermented food products made with vegetable materials from tropical and warm countries: microbial and technological considerations. Int. J. Food Sci. Technol. 47(12):2469-2476.
Crossref

 
 

Demarigny Y, Beuvier E, Buchin S, Pochet S, Grappin, R (1997). Influence of raw milk microflora on the characteristics of Swiss-type cheeses: II. Biochemical and sensory characteristics. Le Lait 77(1):151-167.
Crossref

 
 

Demarigny Y, Gerber P (2014). Usefulness of natural starters in food technology. Food Nutr. Sci 5:1679-1691.
Crossref

 
 

Duval J (1855). Explanatory and reasoned catalog of Algerians products (Guide to the permanent exhibition of Algeria Rue de Grenelle St. Germain, 107). Ministry of War-Department of Affairs of Algeria: Librairie Firmin Didot Frères, printers Institute, Paris.

 
 

Fisher K, Carol P (2009). The ecology, epidemiology and virulence of Enterococcus. Microbiology 155(6):1749-1757.
Crossref

 
 

Franz CM, Stiles ME, Schleifer KH, Holzapfel WH (2003). Enterococci in foods—a conundrum for food safety. Int. J. Food Microbiol. 88(2):105-122.
Crossref

 
 

Gemelas L, Rigobello V, Ly-Chatain MH, Demarigny Y (2013). Selective Lactococcus numeration in Raw Milk. Food Nutr. Sci. 4(9):49-58.
Crossref

 
 

Giraffa G (2003). Functionality of enterococci in dairy products. Int. J. Food Microbiol. 88(2):215-222.
Crossref

 
 

Guetouache M, Guessas B (2015). Characterization and identification of lactic acid bacteria isolated from traditional cheese (Klila) prepared from cow's milk. Afr. J. Microbiol. Res. 9(2):71-77.
Crossref

 
 

Harrati E (1974). Research on Lben and Algerian Klila. specialty doctoral thesis, University of Caen (France).

 
 

Hill R, Kethireddipalli P (2013). Dairy Products: Cheese and Yogurt. Ch 8. In. Biochemistry of Foods (3rd ed.). Eskin MNA, Shahidi F (Ed.), Elesevier Inc. UK. P.319
Crossref

 
 

Jakob E (2011). Butyric fermentation and their analysis. Newsgroups Agroscope Liebefeld-Posieux ALP forum No 85.

 
 

Kandler O, Weiss N (1986). Regular, nonsporing gram-positive rods. In. Bergey's Manual of System Bacteriol. Sneath PHA, Mair NS, M. E. Sharpe ME, Holt JG (Ed.), Baltimore: Williams & Wilkins 2(14):1208.

 
 

Lahsaoui S (2012). Study of manufacturing method of an Algeria traditional dairy product "Klila". Engineering memory in Food Technology. El Hadj Lakhdar Batna University - Faculty of Agronomy Department. Algeria.

 
 

Leksir C, Chemmam M (2015). Contribution to the characterization of Klila, a traditional cheese from eastern Algeria. Livest. Res. Rural Dev. 27:5.

 
 

Mallatou H, Pappa E, Massouras T (2003). Changes in free fatty acids during ripening of Teleme cheese made with ewes', goats', cows' or a mixture of ewes' and goats' milk. Inter. Dairy J. 13(2):211-219.
Crossref

 
 

Martín-Platero AM, Valdivia E, Maqueda M, Martínez-Bueno M (2009). Characterization and safety evaluation of enterococci isolated from Spanish goats' milk cheeses. Int. J. Food Microbiol. 132(1):24-32.
Crossref

 
 

Mazahreh AS, AL-shawabkeh F, Quasem JM (2008). Evaluation of the chemical and sensory attributes of solar and freeze-dried jameed produced from cow and sheep milk with the addition of carrageenan mix to the jameed paste. Am. J. Agric. Biol. Sci. 3(3):627-632.
Crossref

 
 

Oliver JD (2005). The viable but nonculturable state in bacteria. J Microbiol. 43(1):93-100.

 
 

Rhiat M, Labioui H, Driouich A, Mennane Z, Ouhssine M (2013). Preparation of the starter Trial production of cheese (Jben) and Klila at laboratory scale. Food Sci. Qual. Manage. 13.

 
 

Rosenkvist H, Hansen Å (1995). Contamination profiles and characterisation of Bacillus species in wheat bread and raw materials for bread production. Int. J. Food Microbiol. 26(3):353-363.
Crossref

 
 

Todorov SD, Gombossi de Melo F (2010). Lactobacillus plantarum: Characterization of the species and application in food production. Food Rev. Int. 26(3):205-229.
Crossref

 
 

Vescovo M, Bottazzi V, Torriani S, Dellaglio F (1993). Basic characteristics, ecology and application of Lactobacillus plantarum [in the production of fermented foods of animal and plant origin]: a review. Ann. Microbiol. Enzim. 43(2):261-284.

 
 

Vivar-Qüintana AM, Blanco Lopez MA, Revilla I, Gonzâlez-Martîn I, Hernândez-Hierro JM, Gonzâlez-Pérez C (2009). Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk. Czech J. Food Sci. 27(Special Issue):S106-S108.

 
 

Walther B, Schmid A, Sieber R, Wehrmuller K (2008). Cheese in nutrition and health - a review. Dairy Sci. Technol. 88(4-5):389-405.
Crossref

 
 

Yohan Y, Soomin L, Kyoung-Hee C (2016). Microbial benefits and risks of raw milk cheese. Review Article. Food Control 63:201-215.
Crossref