2019
DOI: 10.1080/00032719.2019.1685531
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Physicochemical, microbiological characterization and proteolysis of Algerian traditionalBouhezzacheese prepared from goat’s raw milk

Abstract: Bouhezza is an Algerian traditional cheese made using different types of milk (goat, sheep and cow), ripened in a goat-skin or sheep-skin bag called Chekoua or Djeld of Bouhezza. The objective of the study was the characterization of Bouhezza cheese through ten cheese preparation trials using goat raw milk. The chemical and microbiological composition and proteolysis were monitored on ripened samples. The physicochemical characteristics showed that Bouhezza is acidic with a pH value of 3.95 and 2.36% for titra… Show more

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Cited by 7 publications
(1 citation statement)
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“…Then, salt and buttermilk are poured, mixed, and left to maturate for 2 to 3 months, until they have reached the desired texture [79,83]. Bouhezza is acidic (pH 4) and contains 13% protein and 13% fat [83,84]. The main lactic acid bacteria identified in Bouhezza are Enterococcus faecalis, E. faecium, and Lactobacillus paracasei ssp.…”
Section: Soft Cheesementioning
confidence: 99%
“…Then, salt and buttermilk are poured, mixed, and left to maturate for 2 to 3 months, until they have reached the desired texture [79,83]. Bouhezza is acidic (pH 4) and contains 13% protein and 13% fat [83,84]. The main lactic acid bacteria identified in Bouhezza are Enterococcus faecalis, E. faecium, and Lactobacillus paracasei ssp.…”
Section: Soft Cheesementioning
confidence: 99%