Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese<i>Bouhezza</i>made using goat’s raw milk

Medjoudj, Hacène; Aouar, Lamia; Zidoune, Mohammed Nasreddine; Hayaloğlu, Ali Adnan

doi:10.1080/10942912.2017.1375515

Cited by 22 publications

(24 citation statements)

References 34 publications

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“…In goat's milk Bouhezza cheese hexanoic acid is predominant, followed by octanoic, pentanoic, decanoic, butanoic and acetic acids. The increase of their content during ripening is probably due to the contribution of fat brought by the adding of the full-fat raw milk during the manufacturing of Bouhezza cheese between 34 th and 56 th day of ripening (Medjoudj et al, 2017a).…”

Section: Volatile Compoundsmentioning

confidence: 99%

“…At the 4 th week, it reached the number 6.45 log cfu/g, then decreased during the three following weeks and finally reached 6.53 log cfu/g at the 8 th week. Authors reported that the increase is probably due to the favourable acidic conditions (low pH) and salt contents for yeasts and moulds growth (Medjoudj et al, 2017a). Due to the permeability of the animal skin, growth of yeasts and moulds is more pronounced in cheese ripened in animal skin than in cheese ripen in plastic barells (Hayaloglu et al, 2007).…”

Section: Microbiological Characteristicsmentioning

confidence: 99%

“…Animal skin should be prepared using a particular technique in which it is necessary not to damage the skin, in order to ensure the anaerobic conditions of the entire ripening process (Tudor Kalit et al, 2010). Naturally present population of lactic acid bacteria and other non-starter bacteria, as well as secondary microflora (yeasts and moulds), are responsible for the specific properties of cheeses ripened in the animal skin (Hayaloglu et al, 2007;Tudor Kalit et al, 2010;Lešić et al, 2016;Medjoudj et al, 2017a). Due to the intense biochemical processes during ripening in the animal skin, it is necessary to pay attention to the quality of milk, when heat treatment of milk is not applied (Frece at el., 2016).…”

Section: Introductionmentioning

confidence: 99%

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Biochemical changes during ripening of cheeses in an animal skin

Lojbl

2020

Mljekarstvo.com

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A few types of cheeses ripened in an animal skin sack are produced around the world: Sir iz mišine (Croatia), Sir iz mijeha (Bosnia and Herzegovina and Montenegro), Tulum and Divle Cave (Turkey), Bouhezza (Algeria) and Darfiyeh (Lebanon). Pronounced and piquant taste, flavour and aroma of these cheeses originate from intensive lipolysis and proteolysis as a result of specific anaerobic conditions inside the skin sack, autochthonous microorganisms from raw milk and skin, as well as their manufacturing procedure. The specific and complex biochemical changes that occur during ripening of cheeses in animal skin sacks have become of great interest to researchers, and numerous studies have been conducted over the last decade. Therefore, the aim of this paper is to review the specificities of proteolytic and lipolytic changes that occur during ripening of cheese in the animal skin sack, which cause the characteristic volatile compounds profile. Moreover, the manufacturing procedures and physico-chemical properties of cheeses is shown due to their relationship with biochemical reactions during cheese ripening. As biochemical changes during ripening directly influence sensory attributes of cheese, which determine consumer preference, this review could provide practical data for cheesemakers to prevent negative consequences of overly intensive biochemical changes during cheese ripening, and so improve the quality of this kind of cheeses.

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Section: Volatile Compoundsmentioning

confidence: 99%

Section: Microbiological Characteristicsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Biochemical changes during ripening of cheeses in an animal skin

Lojbl

2020

Mljekarstvo.com

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“…This is a traditional, soft-ripened cheese from the eastern regions of Algeria (Oum El Bouaghi, Khenchela, Batna…) once famous because of an important practice of extensive goat and sheep farming. Originally, "Bouhezza" was traditionally the product of the processing of goat milk and ewes, but the current trend seems to be towards the use of cow milk [25,[41][42][43][44].…”

Section: Bouhezza Matured Cheesementioning

confidence: 99%

Traditional dairy products in Algeria: case of Klila cheese

et al. 2019

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The cheese Klila occupies a very important socio-economic place established in the rural and peri-urban environment. It is a fermented cheese produced empirically in several regions of Algeria. It is the most popular traditional cheese and its artisanal manufacturing process is still in use today. The processing consists of moderate heating of "Lben" (described a little farther) until it becomes curdled, and then drained in muslin. The cheese obtained is consumed as it stands, fresh, or after drying. When dried, it is used as an ingredient after its rehydration in traditional culinary preparations. In this review, we expose the main categories of traditional Algerian dairy products; we focus mainly on the traditional Klila cheese, its history, origin, and different manufacturing stages. We recall the different consumption modes and incorporation of Klila cheese in the culinary preparations.

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“…Cheese-making relies on the fermentation of lactose by LAB to produce lactic acid, which lowers the pH and, in turn, assists coagulation, promotes syneresis, and contributes to cheese texture. Lactic acid bacteria also produce lipases and proteases, which are necessary for cheese texture formation (Medjoudj et al, 2018). A very weak positive correlation was found between cheese hardness and TTA (r = 0.11).…”

Section: Effect Of Basil-lab Bioproducts On Acidity Texture Color mentioning

confidence: 99%

Agar-immobilized basil–lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese

Bartkienė

Laurikietyte

Lėlė

et al. 2018

Journal of Dairy Science

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Goat milk cheeses have become popular recently; however, many consumers do not choose these products because they have specific sensory properties that are not acceptable to all consumers and the shelf life of the cheese is short. The concept of this work was to increase overall acceptability and shelf life of unripened goat milk cheese by using Ocimum basilicum and lactic acid bacteria (Lactobacillus plantarum LUHS135, Lactobacillus paracasei LUHS244, Pediococcus pentosaceus LUHS100, Pediococcus acidilactici LUHS29, and Lactobacillus brevis LUHS140) bioproducts (basil-LAB) immobilized in agar. A basil-LAB bioproduct could be a promising multifunctional ingredient for cheese manufacturing because it has a low pH, high LAB count, and high total phenolic compound content (after fermentation pH decreased by 25.4%, LAB count averaged 7.2 log 10 cfu/g, and total phenolic compound content increased by 30.9%). Use of different LAB in the preparation of basil-LAB bioproducts had a significant influence on cheese pH and hardness, and compared with cheese samples prepared with nonfermented basil, cheese samples prepared with basil-LAB bioproducts had, on average, higher pH (by 2.6%) and lower hardness (by 36.0%), similar to the control cheese (without basil). Overall acceptability of cheese was significantly influenced by the basil-LAB bioproduct immobilization process; in all cases, cheese samples prepared with fermented and immobilized basil-LAB bioproduct had better acceptability (5 points). After 120 h of storage, cheese samples prepared with basil-LAB bioproducts fermented with LUHS135, LUHS244 and LUHS140, no enterobacteria were found, and we detected strong negative and moderate negative correlations, respectively, of LAB count with enterobacteria count and yeast/mold count (r = −0.7939 and r = −0.4495, respectively). Finally, immobilization increased LAB viability in fresh goat milk cheese, which led to a reduction in enterobacteria and mold/yeast contamination during storage and an increase in overall acceptability compared with nonimmobilized basil-LAB. Therefore, basil-LAB bioproducts fermented with LUHS135, LUHS244, and LUHS140 strains can be recommended for preparing fresh goat milk cheese with extended shelf life and high acceptability.

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Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheeseBouhezzamade using goat’s raw milk

Cited by 22 publications

References 34 publications

Biochemical changes during ripening of cheeses in an animal skin

Biochemical changes during ripening of cheeses in an animal skin

Traditional dairy products in Algeria: case of Klila cheese

Agar-immobilized basil–lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese

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