|
|
| TADJINE,Dahmane; BOUDALIA,Sofiane; BOUSBIA,Aissam; KHELIFA,Rassim; MEBIROUK BOUDECHICHE,Lamia; TADJINE,Aicha; CHEMMAM,Mabrouk. |
| Abstract Cheese production is one of the most common forms of valorization of dairy production, adding value and preserving milk. Various types of cheese produced from raw and pasteurized milk are known worldwide. In the present work, we are interested in studying the effect of the type of milk (raw and pasteurized) of two species (cow and goat) on the yield and physicochemical characteristics of the fresh cheese. In the northeastern Algeria, on 5 cow farms and 3 goat farms; 5 raw and 5 pasteurized milk cheese manufacturing trials were conducted. The analysis of the results of the 80 samples of milk and cheese of both cow and goat species showed that the latter contained significantly more fat and protein than cow's milk and that pasteurized milk contained... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese yield; Manufacturing; Pasteurized; Raw milk; Livestock. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000309 |
| |
