Caractérisation Du Lait De Chèvre Produit Dans La Region Du Nord-Est Algérien. Essai De Fabrication Du Fromage Frais

Boumendjel, Mahieddine; Feknous, Nesrine; Farah, Mekideche; Dalichaouche, Nabila; Ines, Feknous; Lynda, Touafchia; Nadia, M Nurul; Redouane, Zenki

doi:10.5281/zenodo.1098265

Cited by 2 publications

(2 citation statements)

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“…The results of the physicochemical parameters of the raw goat's milk intended for fermentation were close to the data reported by Boumendjel et al [3], and were similar to our previous studies, except for the fat content [6,11]. The breed, season (environmental factors), breeding techniques, diet (feeding management practices), and time of lactation are the main factors that can affect milk composition [3,7,9,38,39].…”

Section: Discussionsupporting

confidence: 89%

“…At the Maghreb level, Algerians are the largest consumers of milk and dairy products [2]. The development of the country's resources receives great attention [3], including livestock through government programs and significant financial support for livestock breeders to produce a sufficient amount of milk and meat [4,5]. Known for their activities mainly related to agriculture and livestock, rural communities depend on milk, traditional dairy products, and artisanal activities, for their nutrition and as family income for livelihood.…”

Section: Introductionmentioning

confidence: 99%

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The in Situ Effect of Phoenician Juniper Leaves on the Physicochemical and Microbiological Quality of Fermented Goat’s Milk Stored at Room Temperature

Benyagoub,

Kendoussi,

Mansour

et al. 2024

QJAS

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This study aims to estimate the in situ effect of Phoenician juniper leaves on the physicochemical and microbiological quality of fermented goat's milk stored under ambient conditions. In this study, we used two samples. The first sample was goat's milk flavored with juniper leaves, compared to the control sample without juniper leaves. We analyzed three physicochemical parameters: pH, titratable acidity, and temperature. Furthermore, the bacteriological analysis focused on the following parameters: Total aerobic mesophilic flora (TAMF), total coliforms (TC), fecal coliforms (FC), coagulase-positive Staphylococci (CoPS), and pathogenic bacteria (Salmonella spp and Listeria monocytogenes). The physicochemical results showed a change in the pH and titratable acidity of both samples with a higher acidity for the test sample compared to the control sample. This change was marked by an increase in a load of total aerobic mesophilic flora and lactic acid bacteria, a decrease in the total coliforms and thermotolerant coliforms, and the Staphylococci load in the test sample compared to the control sample, which experienced an increase in these bacterial parameters. For the test sample, juniper leaves reduced bacterial contaminants in fermented goat's milk by 38% for total coliforms, 41% for fecal coliforms, and 89% for staphylococci. Both samples were free of Salmonella spp and L. monocytogenes. These results are probably due to the effect of bioactive compounds of Juniperus phoenicea L leaves known for their antimicrobial effect. This traditional practice of our ancestors can improve the quality of fermented goat's milk stored even at ambient temperature.

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Section: Discussionsupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

The in Situ Effect of Phoenician Juniper Leaves on the Physicochemical and Microbiological Quality of Fermented Goat’s Milk Stored at Room Temperature

Benyagoub,

Kendoussi,

Mansour

et al. 2024

QJAS

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Quaternion-Type Representation for Measuring the Rennet Coagulation Time of Milk by Color Image Sequences Processing

Djaowe

2020

ETJ

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The determination of the rennet coagulation time of milk by image sequences processing was performed using a computer vision system (CVS), consisting of a computer coupled with a transmitted light microscope equipped with a digital camera. Algorithms implemented with Matlab 2014 encoded the color image as a quaternion, computed and analyzed the histogram peak. The evolution of this last parameter was monitored as a function of the milk coagulation time, for different concentrations of calcium chloride (0.01–0.03 M) and for coagulation temperatures varying between 30 and 36°C. No statistically significant difference was observed in the measurements of the rennet coagulation time, neither by the Berridge method nor by the analysis of the image sequences, except for those at 36°C. The association of the optical microscopic method and the analysis of image sequences by a quaternion-type representation, made it possible to identify optical changes during gel formation and to accurately determine the rennet coagulation time of milk.

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Caractérisation Du Lait De Chèvre Produit Dans La Region Du Nord-Est Algérien. Essai De Fabrication Du Fromage Frais

Cited by 2 publications

References 0 publications

The in Situ Effect of Phoenician Juniper Leaves on the Physicochemical and Microbiological Quality of Fermented Goat’s Milk Stored at Room Temperature

The in Situ Effect of Phoenician Juniper Leaves on the Physicochemical and Microbiological Quality of Fermented Goat’s Milk Stored at Room Temperature

Quaternion-Type Representation for Measuring the Rennet Coagulation Time of Milk by Color Image Sequences Processing

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