Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks

• Autor(a) principal: BOUDALIA,Sofiane
• Data de Publicação: 2020
• Outros Autores: BOUDEBBOUZ,Ali, GUEROUI,Yassine, BOUSBIA,Aissam, BENADA,Mhamed, LEKSIR,Choubaila, BOUKAABENE,Zeki, SAIHI,Aya, TOUAIMIA,Hadjer, AÏT-KADDOUR,Abderrahmane, CHEMMAM,Mabrouk
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600528
• topic: traditional cheese; “Bouhezza”; bacteriological criteria; physicochemical parameters; sensory evaluation

Abstract “Bouhezza” is an Algerian traditional fermented soft-ripened cheese, found and consumed in the Northeast of Algeria. The objective of this study was to explore the preparation process (traditional making diagram) of “Bouhezza” cheese and to study the effect of the type of raw milk (cow, goat and sheep) on the yield and organoleptic characteristics of the fresh “Bouhezza” cheese. “Bouhezza” cheese was handmade in a traditional way using milk of three species (cow, goat and sheep). The milk used has been the subject of physicochemical and bacteriological analysis. Cheese yield for sheep's milk is higher (p < 0.05) than cheese yield for cow's and sheep’s milk. For sensory analysis, score registered for cheese of cow's milk ≥ 5 suggested higher acceptability for this cheese. Here, we exposed the “Bouhezza” cheese, its history, origin and manufacturing processes. From the physicochemical and bacteriological analysis of milk, results show that all criteria analyzed respond almost to the required standard. The sensory qualities of the three types of cheese show that cow cheese was classified as the most satisfactory cheese for the majority of criteria (taste. color and texture). Finally, and for higher yield, results supported the use of sheep milk as a raw material.