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Characterization of Jben: Microbiological and Physicochemical Analysis of Traditional Raw Cow’s Milk Cheese with Dried Lamb Rennet from Ain Sefra, Algeria

2024; Issue: Of Linguagem: Inglês

10.18805/ajdfr.drf-450

0976-0563

Karima Boumediene, Nahida Bendimerad, Zahia Khiri, Ibrahim Benamar, Asmaa Cherif Anntar, Boumedine Moussa‐Boudjemaa,

Animal Diversity and Health Studies

Background: Jben is a traditional cheese produced in the northwest of Algeria’s Ain Sefra province. It is made from cow raw milk, coagulated using “el Hakka” animal rennet. Methods: Sixteen cheeses prepared during winter and summer were collected, to analyse seasonal effects on their physicochemical characteristics. Result: The analysis revealed a higher prevalence of lactic acid bacteria, molds, Bacillus, and total coliforms in the winter season. Conversely, mesophilic aerobic bacteria, Micrococcaceae, Enterobacteriaceae, yeasts, and faecal coliforms were most abundant in the summer. No anaerobic spores or Salmonella spp. were detected in any samples. The cheeses had an average pH of 5.76 and a dry matter content of 45.20% (w/w). The average values for fat, protein, ash content, acidity and fat/dry matter were 20.02%, 18.64%, 3.2%, 33.93oD and 44.23%, respectively. Statistical analyses revealed a highly significant difference between the two seasons at p less than 0.05. Traditional Jben is classified as a semi-soft, quarter-fat, and non-ripened cheese.