Abstract:
In Algeria, several types of cheeses are traditionally made from raw goat's, cow's and sheep's milk. Among dairy
products, Kemariya cheese is considered as one of the most popular traditional cheeses of GhardaÔa region. Our
study aims to characterise Kemariya cheese through physico-chemical and microbiological analyses of the raw
goat's and cow's milk as well as the Kemariya produced using different coagulants.
The results of the physico-chemical analyses of raw milk showed that the pH values of goat's and cow's milk were
close to neutral. The acidity of goat's milk was higher than that of cow's milk. The dry matter content of goat's milk
(52.30%) was higher than that of cow's milk (18.93%). The fat content of cow's milk was higher (59g/l) than that
of goat's milk (37.33g/l). Kemariya cheese was characterized by a neutral to slightly acid pH. The titratable acidity
of Kemariya made from goat's milk was higher than that of cheese made from cow's milk.
The microbiological quality of Kemariya cheese was generally acceptable and similar to the standards
recommended by the Algerian government. Our cheese presented a total absence of coagulase
+
, Staphylococci and
Salmonella. However, contamination by E. coli in the cheese was noted with a few numbers and it was satisfactory
with the standards recommended by JORA (2017).
In conclusion, the characterization of traditional Kemariya cheese depends on the quality of the milk, the type of
used coagulant, as well as the method and period of cheese preparation.
