المجلة الجزائرية للعلوم

Attempt To Modify The Artisanal Processing Of A Traditional Algerian Cheese (bouhezza)

Auteurs : Feknous Nesrine . Boumendjel Mahieddine . Mamour Oumnia . Derkaoui Nassima . Ait Ali Nour El Houda . Aouleb Jihen . Guidoum Mabrouka . Ouslimani Chaima .

Résumé

The increase in household income has been accompanied by diversification in consumer food choices and a gradual renewed interest in traditional terroir products. Bouhezza is a traditional cheese from the Aurès region that has been granted a distinctive quality label under a Geographical Indication. Physicochemical, bacteriological, and organoleptic analyses were carried out on four garlic-flavored Bouhezza variants: neutral Bouhezza (BN), Bouhezza with Allium triquetrum garlic (BAT), Bouhezza with white garlic (BAB), and Bouhezza with red garlic (BAR). The physicochemical parameters obtained were as follows: pH values of 4.67 ± 0.056, 4.56 ± 0.056, 4.98 ± 0.084, and 4.77 ± 0.056, respectively; titratable acidity of 45 ± 4.242 °D, 41.5 ± 0.707 °D, 42 ± 2.828 °D, and 41.5 ± 0.707 °D; moisture content of 53 ± 1.272%, 54.55 ± 0.494%, 53.45 ± 0.070%, and 52.4 ± 0.424%; total solids of 47.2 ± 1.555%, 47.05 ± 0.212%, 48.15 ± 0.070%, and 47.2 ± 0.141%; fat content of 23.9 ± 0.282%, 23.65 ± 0.212%, 23.25 ± 0.212%, and 23.95 ± 0.070%; and fat-to-dry-matter ratios of 50.65 ± 1.060%, 50.25 ± 0.212%, 48.35 ± 0.353%, and 50.7 ± 0.282%, respectively. Bacteriological analyses showed that BN, BAT, and BAB exhibited satisfactory microbiological quality, while BAR presented the best bacteriological profile. Sensory evaluation indicated that all cheeses were of acceptable organoleptic quality. According to the tasting panel, overall preference decreased in the following order: BN, BAT, BAB, and BAR.

Mots clés

Algerian terroir ; dairy product ; sensory analysis ; physicochemical properties ; bacteriology