Journal of Food, Agriculture and Environment

Vol 9, Issue 2,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Manufacture and characteristics of the traditional Algerian ripened bouhezza cheese


Ouarda Aissaoui Zitoun 1a*, Leila Benatallah 1a, El Hannachi Ghennam 2, Mohammed Nasreddine Zidoune 1

Recieved Date: 2011-02-07, Accepted Date: 2011-04-04


Bouhezza is a traditional cheese known in the east of Algeria. The aim of this study was to describe its particular cheese-making and to show the resulting physicochemical, microbiological and sensorial characteristics. According to a traditional diagram, a triple manufacture was undergone in three goatskin container with “lben” and raw cows milk during ten weeks. Results show how dry matter, fat, protein and soluble nitrogen increase during the particular cheese-making and simultaneous ripening. In the final bouhezza cheese (10 weeks of age) the dry matter level reached about 35.9 g/ 100 g with a rate of 37.56% of soluble nitrogen per total nitrogen, lactic acid of 2 g/100 g of cheese and pH of 4. Bouhezza microflora was constituted especially of lactobacilli and lactococci (106 to 107 ufc g-1). Other bacteria groups, like moulds, enterobacteria, proteolytic and lipolytic flora, were present. Sensorial evaluation of spiced samples permits the distinction of two major families of odours and aroma characteristics: lactic and animals.


Algerian bouhezza cheese, traditional cheese-making, ripening

Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 2
Category: Food and Health
Pages: 96-100

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