Composition and microbiological profile of two Moroccan traditional dairy products: raib and jben

Abstract

Forty two samples each of raib (Moroccan traditional fermented milk) and jben (Moroccan traditional fresh cheese) were examined for their chemical composition and their microbiological profile. The average composition of raib and jben was respectively 10.7and37.5%solids, 2.22and 16.47%fat, 3.1and 15.8%protein, 4.2and4.1%lactose, 0.17 and 0.5% chloride and 0.54 and 1.26% ash. Both products had a low pH (4.2 and 4.1, respectively) and a high lactic acid content (0.67 and 1.04%, respectively). Their microbiological profiles were characterized by the predominance of lactic acid bacteria and high coliform counts.

Physicochemical and Bacteriological Properties of Some Algerian Traditional Dairy Products ‘Klila and Jben’ Marketed in Southwest of Algeria and Their Impact on Consumers Health.

“…The total solids is generally more important in the Klila product given its dry nature,while for Jben sample results were close to those found by (Hamama and Bayi, 1991) which were located in the range of 29,4 and 45,6%.…”

“…This richness of dry matter of Jben product gives it a relatively firm consistence. According to (Hamama and Bayi, 1991), two major constituents of the dry matter are the fats and proteins which have an average of 16,5 and 15,8% respectively.…”

Enumeration and identification of microflora in suusac, a Kenyan traditional fermented camel milk product

“…However, the levels of yeasts achieved in suusac after 24 h (3.8 log 10 cfu/ml) were lower than those reported in other traditional fermented milks, where these numbers ranged from 4.64 to 7.32 log 10 cfu/ml (Hamama & Bayi, 1991;Mathara, 1999;Abdelgadir et al, 2001). The possibility of inhibition of yeast growth by fungistatic agents produced by the LAB in suusac needs to be investigated.…”

“…Several authors have recorded the predominance of LAB in traditional fermented cow and ewe milk (Hamama & Bayi, 1991;Samolada, Litopoulou-Tzanetaki, Xanthopoulos, & Tzanetakis, 1998;Lin, Chen, & Liu, 1999;Mathara, 1999;Abdelgadir, Hamad, Moller, & Jakobsen, 2001;Beukes, Bester, & Mostert, 2001;Gadaga, Mutukumira, & Narvhus, 2001). These investigators found the main LAB genera to comprise lactobacilli, lactococci and leuconostocs.…”

Effect of Camel Milk on Microbiological and Chemical Quality of Soft Cheese

“…Moroccan traditional fermented dairy products like lben and jben showed high number of coliform, enterococci and pathogens such as Salmonella spp., L. monocytogenes and Staph. aureus (Hamama and Bayi, 1991). Camel milk provided support to the growth of L. acidophilus (Abu-Tarboush, 1994).…”