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Partager le résultat de cette recherche Interroger des sources externesFabrication et caractérisation d’un fromage traditionnel algérien « Bouhezza » / Ouarda Aissaoui Zitoun ép Hamama
Titre : Fabrication et caractérisation d’un fromage traditionnel algérien « Bouhezza » Type de document : texte imprimé Auteurs : Ouarda Aissaoui Zitoun ép Hamama, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse Editeur : constantine [Algérie] : Université Constantine 1 Année de publication : 2014 Importance : 177 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Tags : Fromage Bouhezza enquête tradition fromagère affinage Chekoua Bouhezza cheese enquiry traditional cheese-making ripening ??? ????? ??????? ????????? ????? ??? ???? Index. décimale : 640 Industrie Alimentaire Résumé : The aim of this work is to characterize the traditional Bouhezza cheese through a survey in the eastern region of Algeria and also experiments on the cheese. The investigation related to the geographical delimitation of the area of Bouhezza cheese manufacturing and its traditional cheese-making. The survey counted a sample of 289 families which know and manufacture the Bouhezza cheese. Results shows that the
practice of Bouhezza rises from the area of Chaouia, which is spread out over several provinces (Oum El Bouaghi, Batna, Khenchela and Tébessa) of the country until the limits of the Tunisian borders. In addition, we confirmed the most dominating diagram of manufacturing which we used for the experiments.
Bouhezza from controlled manufacturing (6 fabrications ripened for 70 days) join those from farmhouse samples (22 samples ripened from 30 to 150 days) as a set of microbiological (total flora, lactic and yeast and mold, pathogenic flora) and physicochemical (pH, acidity, salinity) characteristics. The cheese microflora (8 log ufc/g) is predominated by lactic streptococci and lactobacilli. The results shows that the content of total solids (TS) and fat expressed in TS (F/S) depended on the age of the cheese, younger cheeses containing nearly to 20-25% of TS and those ripened, 2 months and more,
to 30-35%. The rate of F/S content ranges from 21 to 39 g/100 g. On the other hand, the minimum protein content in Bouhezza is about 12 g/100g of TS, this content varies widely in farmhouse samples.
The lactic acid bacteria identification using PCR-TTGE analysis, revealed the regular presence in Bouhezza of Lactococcus lactis and Lactbacillus plantarum species. A remarkable change in the profiles was noted after addition of raw milk by the appearance of new bands. Similarly, the biochemical identification confirmed the predominance of Lactobacillus and Leuconostoc. Proteolysis is marked by a more intense hydrolysis of ascasein than β-casein; and lipolysis by some free fatty acids. The flavor profile of Bouhezza consists essentially of esters and aldehydes. GC/MS and GC/MS/ Olfactometry define key aroma compounds in ripened Bouhezza cheese. Paste of Bouhezza changes consistency to a pseudo-plastic body, and at the end of ripening; the cheese is described with a slightly spicy taste, a rather pronounced acidity and a medium salty flavor. The Chekoua of Bouhezza, characterized by a diverse microbial ecosystem, is an active container that interacts with the Lben and cheese.
A detailed Technical card of Bouhezza cheese was established.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/AIS6691.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9932 Fabrication et caractérisation d’un fromage traditionnel algérien « Bouhezza » [texte imprimé] / Ouarda Aissaoui Zitoun ép Hamama, Auteur ; Mohammed Nasreddine Zidoune, Directeur de thèse . - constantine (Route ain el bey, Algérie) : Université Constantine 1, 2014 . - 177 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Tags : Fromage Bouhezza enquête tradition fromagère affinage Chekoua Bouhezza cheese enquiry traditional cheese-making ripening ??? ????? ??????? ????????? ????? ??? ???? Index. décimale : 640 Industrie Alimentaire Résumé : The aim of this work is to characterize the traditional Bouhezza cheese through a survey in the eastern region of Algeria and also experiments on the cheese. The investigation related to the geographical delimitation of the area of Bouhezza cheese manufacturing and its traditional cheese-making. The survey counted a sample of 289 families which know and manufacture the Bouhezza cheese. Results shows that the
practice of Bouhezza rises from the area of Chaouia, which is spread out over several provinces (Oum El Bouaghi, Batna, Khenchela and Tébessa) of the country until the limits of the Tunisian borders. In addition, we confirmed the most dominating diagram of manufacturing which we used for the experiments.
Bouhezza from controlled manufacturing (6 fabrications ripened for 70 days) join those from farmhouse samples (22 samples ripened from 30 to 150 days) as a set of microbiological (total flora, lactic and yeast and mold, pathogenic flora) and physicochemical (pH, acidity, salinity) characteristics. The cheese microflora (8 log ufc/g) is predominated by lactic streptococci and lactobacilli. The results shows that the content of total solids (TS) and fat expressed in TS (F/S) depended on the age of the cheese, younger cheeses containing nearly to 20-25% of TS and those ripened, 2 months and more,
to 30-35%. The rate of F/S content ranges from 21 to 39 g/100 g. On the other hand, the minimum protein content in Bouhezza is about 12 g/100g of TS, this content varies widely in farmhouse samples.
The lactic acid bacteria identification using PCR-TTGE analysis, revealed the regular presence in Bouhezza of Lactococcus lactis and Lactbacillus plantarum species. A remarkable change in the profiles was noted after addition of raw milk by the appearance of new bands. Similarly, the biochemical identification confirmed the predominance of Lactobacillus and Leuconostoc. Proteolysis is marked by a more intense hydrolysis of ascasein than β-casein; and lipolysis by some free fatty acids. The flavor profile of Bouhezza consists essentially of esters and aldehydes. GC/MS and GC/MS/ Olfactometry define key aroma compounds in ripened Bouhezza cheese. Paste of Bouhezza changes consistency to a pseudo-plastic body, and at the end of ripening; the cheese is described with a slightly spicy taste, a rather pronounced acidity and a medium salty flavor. The Chekoua of Bouhezza, characterized by a diverse microbial ecosystem, is an active container that interacts with the Lben and cheese.
A detailed Technical card of Bouhezza cheese was established.
Diplôme : Doctorat en sciences En ligne : ../theses/agronomie/AIS6691.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=9932 Exemplaires
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Titre : Etude du pouvoir technologique de quelques bactéries lactiques du fromage traditionnel Bouhezza Type de document : texte imprimé Auteurs : Amal Boullouf, Auteur ; Mohamed-Nasreddine Zidoune, Directeur de thèse Editeur : جامعة الإخوة منتوري قسنطينة Année de publication : 2015 Importance : 117 f. Format : 30 cm. Note générale : 2 copies imprimées disponibles
Langues : Français (fre) Tags : fromage Bouhezza bactéries lactiques acide lactique protéolyse arômes activité
antibactérienne Bouhezza cheese lactic acid bacteria lactic acid proteolysis aroma antibacterial activity ??? ????? ??????? ?????? ?????? ????????? ?????? ????? ????????? ???????Index. décimale : 640 Industrie Alimentaire Résumé : The present study focuses on the study of technological properties of some strains of
lactic acid bacteria isolated from the traditional Algerian cheese; Bouhezza
Bouhezza is a traditional Algerian cheese known in the east of Algeria (Oum el
Bouaghi, Khenchella, Batna, Biskra, etc.…). Its exceptional manufacture is based on the use of a goatskin container with Lben salted and raw cow’s milk during a few weeks.
The physicochemical analyses of Bouhezza showed a dry matter between 20,4 ± 0,28
and 30,25 ± 0,60% per one hundred grams of cheese . The pH is between 3,79 ± 0,02 and 4,32 ± 0,05 and the acidity is between 3,51 and 5,79 g of lactic acid per one hundred grams of cheese. The microbial enumerations of the various flora showed the prevalence of the lactic flora presented by the lactobacilli and streptococci with loads of 105 to 107 FCU/g and 105 to 108 FCU/g respectively followed by yeasts and the moulds. The pathogenic flora is absent.
The insulation and the purification related to thirty six (36) strains. Nineteen (19) of them made object of the physiological and biochemical identification and the study of the technological capacity. The results indicate the predominance of Lactobacillus genera (41,10%) followed by Leuconostoc (21,05%), Pediococcus (10,52%) and Enterococcus (15,78%). Lactococcus and Bifidobacterium are less significant with 05,26% for each one.
The results of the evaluation of technological traits indicate a good acidifying aptitude of Lactobacillus genera (until 67°D) and Pediococcus (65°D), an average acidifying capacity of Leuconostoc (between 30°D and 44°D) and low activity for Enterococcus (25°D). The strains of Lactobacillus have a significant proteolytic capacity (zone of lysis 16 to 18 mm) follow-up by those of Pediococcus genera (15,5 mm) The three other kinds have a similar proteolytic activity ( around 13 mm). The aromatizing capacity, studied by the production of acétoïne, is noticed more in all strains of Lactobacillus genera and differs in the others genus.
The study of the antimicrobial activity by the technique of diffusion out of well showed the inhibition of L. monocytogenes ATCC, E. coli (DH5) and B. cereus with strains of Lactobacillus genera. The diameters were between 15 and 30 mm. A less inhibition was obtained with the others genera; Enterococcus, Pediococcus, Lactococcus and Leuconostoc.
Diplôme : Magistère En ligne : ../theses/agronomie/BOU6811.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10071 Etude du pouvoir technologique de quelques bactéries lactiques du fromage traditionnel Bouhezza [texte imprimé] / Amal Boullouf, Auteur ; Mohamed-Nasreddine Zidoune, Directeur de thèse . - [S.l.] : جامعة الإخوة منتوري قسنطينة, 2015 . - 117 f. ; 30 cm.
2 copies imprimées disponibles
Langues : Français (fre)
Tags : fromage Bouhezza bactéries lactiques acide lactique protéolyse arômes activité
antibactérienne Bouhezza cheese lactic acid bacteria lactic acid proteolysis aroma antibacterial activity ??? ????? ??????? ?????? ?????? ????????? ?????? ????? ????????? ???????Index. décimale : 640 Industrie Alimentaire Résumé : The present study focuses on the study of technological properties of some strains of
lactic acid bacteria isolated from the traditional Algerian cheese; Bouhezza
Bouhezza is a traditional Algerian cheese known in the east of Algeria (Oum el
Bouaghi, Khenchella, Batna, Biskra, etc.…). Its exceptional manufacture is based on the use of a goatskin container with Lben salted and raw cow’s milk during a few weeks.
The physicochemical analyses of Bouhezza showed a dry matter between 20,4 ± 0,28
and 30,25 ± 0,60% per one hundred grams of cheese . The pH is between 3,79 ± 0,02 and 4,32 ± 0,05 and the acidity is between 3,51 and 5,79 g of lactic acid per one hundred grams of cheese. The microbial enumerations of the various flora showed the prevalence of the lactic flora presented by the lactobacilli and streptococci with loads of 105 to 107 FCU/g and 105 to 108 FCU/g respectively followed by yeasts and the moulds. The pathogenic flora is absent.
The insulation and the purification related to thirty six (36) strains. Nineteen (19) of them made object of the physiological and biochemical identification and the study of the technological capacity. The results indicate the predominance of Lactobacillus genera (41,10%) followed by Leuconostoc (21,05%), Pediococcus (10,52%) and Enterococcus (15,78%). Lactococcus and Bifidobacterium are less significant with 05,26% for each one.
The results of the evaluation of technological traits indicate a good acidifying aptitude of Lactobacillus genera (until 67°D) and Pediococcus (65°D), an average acidifying capacity of Leuconostoc (between 30°D and 44°D) and low activity for Enterococcus (25°D). The strains of Lactobacillus have a significant proteolytic capacity (zone of lysis 16 to 18 mm) follow-up by those of Pediococcus genera (15,5 mm) The three other kinds have a similar proteolytic activity ( around 13 mm). The aromatizing capacity, studied by the production of acétoïne, is noticed more in all strains of Lactobacillus genera and differs in the others genus.
The study of the antimicrobial activity by the technique of diffusion out of well showed the inhibition of L. monocytogenes ATCC, E. coli (DH5) and B. cereus with strains of Lactobacillus genera. The diameters were between 15 and 30 mm. A less inhibition was obtained with the others genera; Enterococcus, Pediococcus, Lactococcus and Leuconostoc.
Diplôme : Magistère En ligne : ../theses/agronomie/BOU6811.pdf Format de la ressource électronique : Permalink : https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=10071 Exemplaires
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