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Titre : Caractérisation du fromage traditionnel algérien : Medeghissa Type de document : texte imprimé Auteurs : Ghania Khoualdi, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2017 Importance : 125 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Medeghissa fromage traditionnel enquête diagramme de fabrication fondu traditional cheese survey manufacturing diagram melted مدغيسة جبن تقليدي تحقيق ميداني مخطط الصناعة جبن ذائب Index. décimale : 640 Industrie Alimentaire Résumé : Medeghissa is a traditional Algerian cheese known among the Chaouia under its
original name Imedeghest. It is a melted cheese, prepared by cooking semi dry Klila in whole
milk from cow, goat or sheep, on low heat. The aim of our work is the characterization
Medeghissa basing on two integrated and dependent axes, namely a characterization by
means of a field survey carried out in the Wilaya of Oum El-Bouaghi and Affected 105
women of rural origin; And an experimental characterization of the collected samples from
farms and controlled manufactures (physicochemical, microbiological and sensorial
analyzes).
The cheese-making diagram was based on survey results and verified on the laboratory
scale. 84 women questioned know this cheese but its manufacture was limited on 3.8% of
them. Madghessa is eaten as a snack and appreciated for its elasticity and taste by all women
surveyed.
The manufactured Madghessa has a pH average of 4.82 ± 0.15 and an acidity of
0,41±0,15 g / 100 g. The recorded dry extract is 34.78 ± 1.2 g / 100 g. This result is similar to
that of the collected samples (33.64 ± 4.13 g / 100 g). This cheese has an average fat content
of 7.78 ± 1.99 g / 100 g and a protein level of 25.94 ± 4.53 g / 100 g. According to codex
alimentarius STAN A-6 (1978), this cheese can be classified under lean, soft cheese (MG / ES
<10%), HRED> 67%).
According to the microbiological analyzes on the different samples, the cheese has a
good hygienic quality marked by a total absence of the contamination indicator germs and
pathogenic germs namely: total and fecal coliforms, faecal streptococci, Salmonella and
Staphylococus aureus As well as spores of sulfito-reducing anaerobes. Madghessa has a low
microbial load in the range of 102 to 103 CFU / g for the total mesophilic flora. The
mesophilic and thermophilic lactic bacteria reach values of the order 104 CFU / g. On the
other hand, the number of yeasts and molds shows variability from zero to 103 CFU / g.
On the organoleptic level, Madghessa is a soft cheese, with a weak acid taste. The paste
of the cheese is elastic with pseudoplastic character when it is hot and becomes firm with the
cooling. Its smell and aroma are mainly of the lactic family.
Diplôme : Magistère En ligne : ../theses/agronomie/KHO7145.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10427 Caractérisation du fromage traditionnel algérien : Medeghissa [texte imprimé] / Ghania Khoualdi, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2017 . - 125 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Medeghissa fromage traditionnel enquête diagramme de fabrication fondu traditional cheese survey manufacturing diagram melted مدغيسة جبن تقليدي تحقيق ميداني مخطط الصناعة جبن ذائب Index. décimale : 640 Industrie Alimentaire Résumé : Medeghissa is a traditional Algerian cheese known among the Chaouia under its
original name Imedeghest. It is a melted cheese, prepared by cooking semi dry Klila in whole
milk from cow, goat or sheep, on low heat. The aim of our work is the characterization
Medeghissa basing on two integrated and dependent axes, namely a characterization by
means of a field survey carried out in the Wilaya of Oum El-Bouaghi and Affected 105
women of rural origin; And an experimental characterization of the collected samples from
farms and controlled manufactures (physicochemical, microbiological and sensorial
analyzes).
The cheese-making diagram was based on survey results and verified on the laboratory
scale. 84 women questioned know this cheese but its manufacture was limited on 3.8% of
them. Madghessa is eaten as a snack and appreciated for its elasticity and taste by all women
surveyed.
The manufactured Madghessa has a pH average of 4.82 ± 0.15 and an acidity of
0,41±0,15 g / 100 g. The recorded dry extract is 34.78 ± 1.2 g / 100 g. This result is similar to
that of the collected samples (33.64 ± 4.13 g / 100 g). This cheese has an average fat content
of 7.78 ± 1.99 g / 100 g and a protein level of 25.94 ± 4.53 g / 100 g. According to codex
alimentarius STAN A-6 (1978), this cheese can be classified under lean, soft cheese (MG / ES
<10%), HRED> 67%).
According to the microbiological analyzes on the different samples, the cheese has a
good hygienic quality marked by a total absence of the contamination indicator germs and
pathogenic germs namely: total and fecal coliforms, faecal streptococci, Salmonella and
Staphylococus aureus As well as spores of sulfito-reducing anaerobes. Madghessa has a low
microbial load in the range of 102 to 103 CFU / g for the total mesophilic flora. The
mesophilic and thermophilic lactic bacteria reach values of the order 104 CFU / g. On the
other hand, the number of yeasts and molds shows variability from zero to 103 CFU / g.
On the organoleptic level, Madghessa is a soft cheese, with a weak acid taste. The paste
of the cheese is elastic with pseudoplastic character when it is hot and becomes firm with the
cooling. Its smell and aroma are mainly of the lactic family.
Diplôme : Magistère En ligne : ../theses/agronomie/KHO7145.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10427 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité KHO/7145 KHO/7145 Thèse Bibliothèque principale Thèses Disponible Caractérisation microbiologique et de la protéolyse du fromage traditionnel Algérien'Bouhezza' de ferme / Zineddine Saoudi
Titre : Caractérisation microbiologique et de la protéolyse du fromage traditionnel Algérien'Bouhezza' de ferme Type de document : texte imprimé Auteurs : Zineddine Saoudi, Auteur ; Mohamed-Nasreddine Zidoune, Directeur de thèse Editeur : Constantine : Université Mentouri Constantine Année de publication : 2012 Importance : 94 f. Format : 31 cm. Note générale : Magister
2 copies imprimées disponiblesLangues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Fromage traditionnel Bouhezze affinage microbiologie protéolyse PCR-TTGE RP-HPLC PAGE-Urée Index. décimale : 640 Industrie Alimentaire Diplôme : Magistère En ligne : ../theses/agronomie/SAO6147.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6044 Caractérisation microbiologique et de la protéolyse du fromage traditionnel Algérien'Bouhezza' de ferme [texte imprimé] / Zineddine Saoudi, Auteur ; Mohamed-Nasreddine Zidoune, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2012 . - 94 f. ; 31 cm.
Magister
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Fromage traditionnel Bouhezze affinage microbiologie protéolyse PCR-TTGE RP-HPLC PAGE-Urée Index. décimale : 640 Industrie Alimentaire Diplôme : Magistère En ligne : ../theses/agronomie/SAO6147.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6044 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité SAO/6147 SAO/6147 Thèse Bibliothèque principale Thèses Disponible
Titre : Contribution à la caractérisation du fromage Bouhezza : Contenu lipidique et vitamines Type de document : texte imprimé Auteurs : Abdessalem Belbeldi, Auteur ; M.N. Zidoune, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2013 Importance : 79 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles Langues : Français (fre) Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Bouhezza fromage traditionnel acides linoléiques conjugués β-carotène α-tocophérol acide linoléique acide linolénique traditional cheese conjugated linoleic acids β-carotene α-tocopherol linoleic acid linolenic acid بوھزة جبن تقلیدي Index. décimale : 640 Industrie Alimentaire Résumé : Bouhezza is an Algerian traditional cheese, manufactured and consumed in the Chaouia area in the North-East of the country. It is manufactured with milk of cow, goat, ewe or by their mixture. Thus, its manufacture requires the preparation of a bag with the whole animal
skin of goat or ewe (Chekoua).The various stages of manufacture included the aging that take four to ten weeks are carried inside Chekoua. In order to contribute to the characterization of Bouhezza, the principal objective of this work is to study the total lipidic fraction of the ripened traditional cheese. Six various samples Bouhezza cheese collected from six family farms localized in the rural area of the wilaya of Oum El Bouaghi were studied. The cheeses were ripened inside Chakoua during 30 days, and only three are spiced with the hot red pepper powder. The characterization of cheeses related to the physico-chemical parameters (pH, acidity, dry matter, salt, fat, total nitrogen and soluble proteins in pH 4.6), the unsaturated fatty acids (acid linoleic, acid linolenic and conjugated linoleic acids (CLA)), moreover the content of liposoluble vitamins (β-carotene and α-tocopherol). The results show that the collected cheeses have a dry matter of 26.08 ± 1.65g per one hundred grams of cheese and a fat content of 33.69 ± 5.19g per one hundred grams of dry matter. The pH is 3.92 ± 0.19 and the acidity is 5.27 ± 0.48g of lactic acid per one hundred grams of dry matter. The rate of maturation (SN/TN) is 9.5 ± 3.24%.
The contents in linoleic acid, linolenic acid and conjugated linoleic acids referred to 100g of Bouhezza are between 145.7 to 1184.8 mg, 69.9 to 276.8 mg and 6.0 to 11.5 mg respectively. The variation of the concentration of these unsaturated fatty acids in the samples
can be explained by their composition and their fat content. The cheeses liposoluble vitamins content (β-carotene and α-tocopherol) varies
respectively from 0.03 to 0.2mg/100g and from 0.1 to 0.5 mg/100g. The spiced samples have the highest β-carotene content.Diplôme : Magistère En ligne : ../theses/agronomie/BEL6374.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6338 Contribution à la caractérisation du fromage Bouhezza : Contenu lipidique et vitamines [texte imprimé] / Abdessalem Belbeldi, Auteur ; M.N. Zidoune, Directeur de thèse . - constantine [Algérie] : Université Constantine 1, 2013 . - 79 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Catégories : Français - Anglais
Nutrition, Alimentation et Technologies Agro-AlimentairesTags : Bouhezza fromage traditionnel acides linoléiques conjugués β-carotène α-tocophérol acide linoléique acide linolénique traditional cheese conjugated linoleic acids β-carotene α-tocopherol linoleic acid linolenic acid بوھزة جبن تقلیدي Index. décimale : 640 Industrie Alimentaire Résumé : Bouhezza is an Algerian traditional cheese, manufactured and consumed in the Chaouia area in the North-East of the country. It is manufactured with milk of cow, goat, ewe or by their mixture. Thus, its manufacture requires the preparation of a bag with the whole animal
skin of goat or ewe (Chekoua).The various stages of manufacture included the aging that take four to ten weeks are carried inside Chekoua. In order to contribute to the characterization of Bouhezza, the principal objective of this work is to study the total lipidic fraction of the ripened traditional cheese. Six various samples Bouhezza cheese collected from six family farms localized in the rural area of the wilaya of Oum El Bouaghi were studied. The cheeses were ripened inside Chakoua during 30 days, and only three are spiced with the hot red pepper powder. The characterization of cheeses related to the physico-chemical parameters (pH, acidity, dry matter, salt, fat, total nitrogen and soluble proteins in pH 4.6), the unsaturated fatty acids (acid linoleic, acid linolenic and conjugated linoleic acids (CLA)), moreover the content of liposoluble vitamins (β-carotene and α-tocopherol). The results show that the collected cheeses have a dry matter of 26.08 ± 1.65g per one hundred grams of cheese and a fat content of 33.69 ± 5.19g per one hundred grams of dry matter. The pH is 3.92 ± 0.19 and the acidity is 5.27 ± 0.48g of lactic acid per one hundred grams of dry matter. The rate of maturation (SN/TN) is 9.5 ± 3.24%.
The contents in linoleic acid, linolenic acid and conjugated linoleic acids referred to 100g of Bouhezza are between 145.7 to 1184.8 mg, 69.9 to 276.8 mg and 6.0 to 11.5 mg respectively. The variation of the concentration of these unsaturated fatty acids in the samples
can be explained by their composition and their fat content. The cheeses liposoluble vitamins content (β-carotene and α-tocopherol) varies
respectively from 0.03 to 0.2mg/100g and from 0.1 to 0.5 mg/100g. The spiced samples have the highest β-carotene content.Diplôme : Magistère En ligne : ../theses/agronomie/BEL6374.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=6338 Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité BEL/6374 BEL/6374 Thèse Bibliothèque principale Thèses Disponible Documents numériques
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