ETUDE DE LA QUALITE HYGIENIQUE ET MICROBIOLOGIQUE D'UN FROMAGE TRADITIONNEL ALGERIEN "KEMARIA"

Abstract

Through the Algerian territory, several types of cheese are made from the transformation of goat’s, cow’s or sheep’s raw milk using traditional ways. Among the traditional dairy preparations the "Kemria" cheese has long been known in the southern part of the country precisely in the regions of Ghardaïa. The study was interested in studying this type of cheese starting with physico- chemical and then microbiological analysis. Eight samples of Kemaria cheese were studied; they were collected from different localities in Ghardaïa province. Physico-chemical analyses showed that our Kemaria is characterized by a dry extract level of about 47.6% of which 14.7% fat, a mild pH and low acidity, These results allowed to classify kemaria cheese as a fresh cheese half-soft and semi-fat. Microbiological quality of Kemaria was generally acceptable and in accordance with the stated standards of Algerian legislation, however, a total absence of Staphylococcus and Salmonella was noted, nevertheless, contamination is noted by the presence of E. coli in 3 samples, but with a low amount. Isolation and characterisation of lactic bacteria showed 15 obtained strains from 3 genera, distributed as 40% En. faecium, 33% of L. lactis and 27% belonging to Ln. mesenteroïdes. After the study of proteolytic activity, it was possible to reconstruct that most strains have good protein activity, while none of these strains have lipolytic activity. All three species were tested for their antagonistic effect against E. coli ATCC 25922, S. aureus ATCC 25923 and Salmonella sp., where, the interaction of our lactic strains and pathogenic bacteria yielded positive results for all strains.