الخلاصة:
The traditional methods of producing fermented dairy products have been passed down
through generations. Among the various traditional dairy products, Klila cheese is the most
consumed in Algeria. This cheese is typically used for everyday domestic consumption. In
this study, we conducted physicochemical and microbiological analyses of two types of raw
milk (cow and goat) used in the production of Klila, as well as samples of Klila itself. For this
purpose, four samples of Klila were taken from different areas of the Ghardaia region
(Dahayet Ben dhahoua, City center). The physicochemical analyses revealed that cow and
goat milk have a normal and stable pH. The ash content of goat milk (1.2%) was slightly
higher compared to cow milk (0.8%). Furthermore, goat milk exhibited higher titratable
acidity (7.5°D) compared to cow milk (3.26°D). However, the microbiological study
demonstrated the complete absence of Staphylococcus aureus, Salmonella, fecal coliforms,
and FTAM in both milk samples. Klila is characterized by an acidic pH (4.12 to 5.19). The
dry matter content of Klila produced from goat milk ranges from 80% to 115%, while that of
Klila produced from cow's milk ranges from 71% to 96%. The titratable acidity of cow milk
Klila is between 20 and 29.8°D, which is very similar to goat milk Klila (20 to 30°D).
Overall, the hygienic quality of Klila was acceptable and compliant with Algerian standards,
with no presence of coagulase-positive staphylococci or Salmonella. However, a low level of
E. coli contamination was detected.
