Cheese production is one of the most common forms of valorization of dairy production, adding value and preserving milk. Various types of cheese produced from raw and pasteurized milk are known worldwide. On the present work, we are interested in studying the effect of the type of milk (raw and pasteurized) of two species (cow and goat) on the yield and physicochemical characteristics of the fresh cheese. On the northeastern Algeria, on 5 cow farms and 3 goat farms; 5 raw and 5 pasteurized milk cheese manufacturing trials were conducted. The analysis of the results of the 80 samples of milk and cheese of both cow and goat species showed that the latter contained significantly more fat and protein than cow's milk and that pasteurized milk contained more protein than raw milk.As a result, actual cheese yield of goat cheese was higher than that of cows in pasteurized and raw milk. For higher yield, our result supported the use of pasteurized milk as a raw material in the manufacture of farmhouse cheese.Practical Application: For cheese-making under small scale using milk from cow or goatI: pasteurization can increase actual cheese yield.

Jben" is an Algerian traditional fresh cheese produced from raw or pasteurized milk of cows, goats and sheep, on a small scale during the period of milk abundance in a restricted area of the Northeast and-West of Algeria. In this study, four Jben-type cheeses were produced: cheeses made from cow's milk subjected to 82 °C/10 sec treatment or without heat treatment, and its analogue goat's milk cheeses. We investigated the effects of "Heat treatment: raw or pasteurized" and "Species: cow or goat" on microbiological characteristics, pH and acidity of "Jben" cheese. Milk samples were collected across five breeding of cows and three breeding of goats in the northeastern Algeria and "Jben" cheeses were made. Results showed that more than 40% of raw and pasteurized milk have poor hygienic quality. However, in both species, "Jben" produced from pasteurized milk has better sanitary quality than "Jben" produced from raw milk. All cheese samples were safe according to the criteria of the regulation (EC) 1441/2007. Pasteurization did not affect acidity in both species. Data from this study may contribute to improve the cheese-making process in small scale, using milk from different species (cow and goat).

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The present work was conducted to evaluate the quantitative analysis of the leaves of Aloe vera and to evaluate their potential antioxidant, anti-Alzheimer and antidiabetic properties in vitro. The acetone extract, methanolic extract and its four fractions were subjected to quantitative determination of polyphenol, flavonoid, flavonol, condensed tannin and hydrolysable tannin contents. Then, the antioxidant properties of all extracts and fractions were evaluated by using DPPH free radical scavenging, ABTS cation radical decolorization, Cupric Reducing Antioxidant Capacity and Metal Chelating Activity assays. Anti-Alzheimer activity was tested against acetylcholinesterase and butyrylcholinesterase enzymes using the Ellman method. The antidiabetic activity was evaluated by using Alpha-Glucosidase Inhibition Assay. The acetone extract showed the highest amount of total phenolic content (TPC), total flavonoid content (TFC), flavonol content (FLC) and total condensed tannins content (TCTC) compared to others extracts and fractions. The water fraction exhibited the low content of TFC, TPC and FLC. The content of total hydrolysable tannins (THTC) varied from 0.94 ± 0.01 to 1.22 ± 0.02 µg TAE/mg extract. The methanolic extract exhibited highest antioxidant activity in all tests (IC50 value: 24.21±0.30 μg/mL in DPPH assay, IC50 value : 30.75±1.67 μg/mL in ABTS assay, IC50 value: 140.99±2.95 µg/mL in metal chelating activity, and