CaractÈrisation des paramËtres physico-chimiques et la qualité microbiologique d’un produit traditionnel Klila de la rÈgion de GhardaÔa

Abstract

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.