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Titre : Bactéries lactiques isolées de lait de Camelus dromedarius : étude microbiologique, caractéristiques, élaboration de ferments lactiques mésophiles et fabrication de fromages Type de document : texte imprimé Auteurs : Halima Karam (Née Zadi) ; Univ. de Constantine, Éditeur scientifique ; Mourad Bensaei, Directeur de thèse Année de publication : 1998 Importance : 205 f. Note générale : 1 Disponible à la salle de recherche
2 Disponibles au magasin de la bibliothèque centraleLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Lait Bactérie lactique Ferment lactique Fromage Index. décimale : 640 Industrie Alimentaire Permalink : index.php?lvl=notice_display&id=4473 Bactéries lactiques isolées de lait de Camelus dromedarius : étude microbiologique, caractéristiques, élaboration de ferments lactiques mésophiles et fabrication de fromages [texte imprimé] / Halima Karam (Née Zadi) ; Univ. de Constantine, Éditeur scientifique ; Mourad Bensaei, Directeur de thèse . - 1998 . - 205 f.
1 Disponible à la salle de recherche
2 Disponibles au magasin de la bibliothèque centrale
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Lait Bactérie lactique Ferment lactique Fromage Index. décimale : 640 Industrie Alimentaire Permalink : index.php?lvl=notice_display&id=4473 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité KAR/3164 KAR/3164 Thèse Bibliothèque principale Thèses Disponible Qualité de fromage à pâte molle type camembert fabriqué à la laiterie de Draa Ben Khedda / Samia Abdoune (Née Ouali)
Titre : Qualité de fromage à pâte molle type camembert fabriqué à la laiterie de Draa Ben Khedda : nature de la matière première et évaluation de l'activité protéolytique au cours de l'affinage et de l'entreposage réfrigéré du fromage. Type de document : texte imprimé Auteurs : Samia Abdoune (Née Ouali), Auteur ; M. Mati, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2003 Importance : 89 f. Note générale : 1 Disponible à la salle de recherche
02 Disponibles au magasin de la bibliothèque centrale
01 CDLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences Alimentaires: Nutrition Appliquée Electrophorèse Lait Camembert Fromage Valeur nutritionnelle Protéolyse TNBS Pasteurisation milk cheese proteolysis electrophoresis refinement pasteurization nutritionnelle worth quality Index. décimale : 640 Industrie Alimentaire Résumé :
In the goal to appreciate faculties to the transformation produces some derivative of the mixture (cool milk / recombinated milk) used in our country as palliative to the deficit of the production in raw milk, we achieved tests of cheese manufacture to dough soft Camembert type in the Dairy of Draa Ben Khedda while especially interesting us to the assessment of proteolytic activity taking place during the phase of refinement and the storage refrigerated of this cheese. This activity is measured by the free amino grouping dosage (method using a specific reactif: the TNBS) and by the follow-up of casein behaviour electrophoretic in Page - Urea. The impact of the pasteurization treatment (85°C during 20 dry) on the milk of departure and the nature of this last have been examined also. The achieved analyses showed that the mixed milk (mixture to equal parts between
the cool milk and milk recombiné) permits, while correcting the rate weak proteic of the raw milk collected locally, to improve its value nutritional and its technological faculties. Nevertheless, electrophoretic pattern’s of seriqueses proteins in Page - Native as well as the soluble protein dosage after the treatment of pasteurization revealed a strong induced denaturation rate by this last and valued to about 30% in the case of milk recombiné used only. Concerning tea appreciation of tea refinement phase, however tea assessment of proteolytic activity is combinated to tea development of microorganisms, so much at tea level of tea superficial crust that in depth of tea derivative product tea gotten results showed that for tea two types of cheese considered (milk-based expenses solely however of tea mixed milk), tea proteolysis is pronounced more in surface that inside tea Camembert and this some either tea length of refinement considered. This activity, that is major after the sixth day of refinement, incomplete home after 12 days (time of maturation exercised to the unit. The extension of the refinement length at 15 and 210 days put besides in relief this insufficiency. Besides, the refrigerated storage doesn't seem to be a way appropriated for the characteristic organoleptiques expression searched for of the Camembert.Note de contenu :
Annexes.Diplôme : Magistère En ligne : ../theses/agronomie/ABD3880.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=4442 Qualité de fromage à pâte molle type camembert fabriqué à la laiterie de Draa Ben Khedda : nature de la matière première et évaluation de l'activité protéolytique au cours de l'affinage et de l'entreposage réfrigéré du fromage. [texte imprimé] / Samia Abdoune (Née Ouali), Auteur ; M. Mati, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2003 . - 89 f.
1 Disponible à la salle de recherche
02 Disponibles au magasin de la bibliothèque centrale
01 CD
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Sciences Alimentaires: Nutrition Appliquée Electrophorèse Lait Camembert Fromage Valeur nutritionnelle Protéolyse TNBS Pasteurisation milk cheese proteolysis electrophoresis refinement pasteurization nutritionnelle worth quality Index. décimale : 640 Industrie Alimentaire Résumé :
In the goal to appreciate faculties to the transformation produces some derivative of the mixture (cool milk / recombinated milk) used in our country as palliative to the deficit of the production in raw milk, we achieved tests of cheese manufacture to dough soft Camembert type in the Dairy of Draa Ben Khedda while especially interesting us to the assessment of proteolytic activity taking place during the phase of refinement and the storage refrigerated of this cheese. This activity is measured by the free amino grouping dosage (method using a specific reactif: the TNBS) and by the follow-up of casein behaviour electrophoretic in Page - Urea. The impact of the pasteurization treatment (85°C during 20 dry) on the milk of departure and the nature of this last have been examined also. The achieved analyses showed that the mixed milk (mixture to equal parts between
the cool milk and milk recombiné) permits, while correcting the rate weak proteic of the raw milk collected locally, to improve its value nutritional and its technological faculties. Nevertheless, electrophoretic pattern’s of seriqueses proteins in Page - Native as well as the soluble protein dosage after the treatment of pasteurization revealed a strong induced denaturation rate by this last and valued to about 30% in the case of milk recombiné used only. Concerning tea appreciation of tea refinement phase, however tea assessment of proteolytic activity is combinated to tea development of microorganisms, so much at tea level of tea superficial crust that in depth of tea derivative product tea gotten results showed that for tea two types of cheese considered (milk-based expenses solely however of tea mixed milk), tea proteolysis is pronounced more in surface that inside tea Camembert and this some either tea length of refinement considered. This activity, that is major after the sixth day of refinement, incomplete home after 12 days (time of maturation exercised to the unit. The extension of the refinement length at 15 and 210 days put besides in relief this insufficiency. Besides, the refrigerated storage doesn't seem to be a way appropriated for the characteristic organoleptiques expression searched for of the Camembert.Note de contenu :
Annexes.Diplôme : Magistère En ligne : ../theses/agronomie/ABD3880.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=4442 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité ABD/3880 ABD/3880 Thèse Bibliothèque principale Thèses Disponible
Titre : Valorisation de fleurs de cardon algérien : caractérisation, action coagulante sur le lait et fabrication de fromage. Type de document : texte imprimé Auteurs : Abdellah Zikiou, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse ; Marlene Barros, Directeur de thèse Mention d'édition : 26 / 01 / 2021 Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2021 Importance : 150 f. Format : 30 cm. Note générale : 1 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire: Sciences Alimentaires Valorisation fleurs de cardon algérien cardosines caractérisation biochimique agents coagulants coagulation du lait fromage séchage valorization Algerian cardoon flowers cardosins biochemical characterization coagulants milk coagulation cheese drying تثمين أزهار الخرشوف الجزائري كارد وزينات خصائص بيو كيميائية أنفحة تخثير الحليب جبن تجفيف Index. décimale : 640 Industrie Alimentaire Résumé :
This study aims to promote traditional Algerian practices and the socio-economic valorization of spontaneous the Algerian cardoon (Cynara cardunculus var sylvestris) and the cultivated one (Cynara cardunculus var atlilis), exploring the use of proteases contained in their flowers as coagulants intended for the dairy industry. The work was carried out by comparison to a Portuguese control variety and subdivided into four main parts: 1) the purification and biochemical characterization of cardosines, 2) the study of milk clotting and biochemical characteristics of the coagulums obtained, 3) the artisanal manufacture of a Portuguese cheese monitoring the evolution of its qualities and a study on the possibility of preservation of cardoon flowers by drying. The raw extracts obtained from the two Algerian varieties (Cynara cardunculus var sylvestris et Cynara cardunculus var atlilis) showed contents of cardosins up to 70.57% and 62.15% of the total proteins for spontaneous and cultivated cardoon while a content of 42.12% was obtained for the control variety. The purification protocol carried out allowed separation of three types of cardosins (A0, A and B) from the Algerian varieties, that have been documented. All the cardosins studied are dimer heteroproteins consisting of two large and small chains. Cardosins from the two Algerian varieties differ from those of the Portuguese variety by shorter elution times, higher molecular weights, lower glycosylation levels and non-identical amino acid chains. The study of specificity with respect to kappa casein and the β chain of oxidized insulin did not reveal significant differences between varieties. Measuring coagulating properties and theoretical cheese yields revealed a good ability of our Algerian cardosins to coagulate milk. The coagulums obtained by our cardosins depicted various rheological behaviors offering a wide possibility of their application for the manufacture of different types of cheeses. The use of Algerian spontaneous cardoon flowers in the manufacture of Portuguese DOP cheese type Serra Da Estrella has allowed the production of a cheese very similar to the control. Flower drying tests have shown that the application of temperatures between 50 and 55 degrees Celsius leads to enzymatic and technological profiles closest to those of fresh flowers. Overall, our findings confirm the possibility of using flowers from spontaneous or cultivated Algerian cardoons as a coagulant in cheese making. The valorization of this crop by the production of its coagulants may be economically beneficial and could be a good alternative to reduce importations and support the national market.
Note de contenu : Annexes. Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/ZIK7706.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11540 Valorisation de fleurs de cardon algérien : caractérisation, action coagulante sur le lait et fabrication de fromage. [texte imprimé] / Abdellah Zikiou, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse ; Marlene Barros, Directeur de thèse . - 26 / 01 / 2021 . - جامعة الإخوة منتوري قسنطينة, 2021 . - 150 f. ; 30 cm.
1 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Technologie Alimentaire: Sciences Alimentaires Valorisation fleurs de cardon algérien cardosines caractérisation biochimique agents coagulants coagulation du lait fromage séchage valorization Algerian cardoon flowers cardosins biochemical characterization coagulants milk coagulation cheese drying تثمين أزهار الخرشوف الجزائري كارد وزينات خصائص بيو كيميائية أنفحة تخثير الحليب جبن تجفيف Index. décimale : 640 Industrie Alimentaire Résumé :
This study aims to promote traditional Algerian practices and the socio-economic valorization of spontaneous the Algerian cardoon (Cynara cardunculus var sylvestris) and the cultivated one (Cynara cardunculus var atlilis), exploring the use of proteases contained in their flowers as coagulants intended for the dairy industry. The work was carried out by comparison to a Portuguese control variety and subdivided into four main parts: 1) the purification and biochemical characterization of cardosines, 2) the study of milk clotting and biochemical characteristics of the coagulums obtained, 3) the artisanal manufacture of a Portuguese cheese monitoring the evolution of its qualities and a study on the possibility of preservation of cardoon flowers by drying. The raw extracts obtained from the two Algerian varieties (Cynara cardunculus var sylvestris et Cynara cardunculus var atlilis) showed contents of cardosins up to 70.57% and 62.15% of the total proteins for spontaneous and cultivated cardoon while a content of 42.12% was obtained for the control variety. The purification protocol carried out allowed separation of three types of cardosins (A0, A and B) from the Algerian varieties, that have been documented. All the cardosins studied are dimer heteroproteins consisting of two large and small chains. Cardosins from the two Algerian varieties differ from those of the Portuguese variety by shorter elution times, higher molecular weights, lower glycosylation levels and non-identical amino acid chains. The study of specificity with respect to kappa casein and the β chain of oxidized insulin did not reveal significant differences between varieties. Measuring coagulating properties and theoretical cheese yields revealed a good ability of our Algerian cardosins to coagulate milk. The coagulums obtained by our cardosins depicted various rheological behaviors offering a wide possibility of their application for the manufacture of different types of cheeses. The use of Algerian spontaneous cardoon flowers in the manufacture of Portuguese DOP cheese type Serra Da Estrella has allowed the production of a cheese very similar to the control. Flower drying tests have shown that the application of temperatures between 50 and 55 degrees Celsius leads to enzymatic and technological profiles closest to those of fresh flowers. Overall, our findings confirm the possibility of using flowers from spontaneous or cultivated Algerian cardoons as a coagulant in cheese making. The valorization of this crop by the production of its coagulants may be economically beneficial and could be a good alternative to reduce importations and support the national market.
Note de contenu : Annexes. Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/ZIK7706.pdf Format de la ressource électronique : Permalink : index.php?lvl=notice_display&id=11540 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité ZIK/7706 ZIK/7706 Thèse Bibliothèque principale Thèses Disponible
