Journal of Food Processing & Technology

Potential of autochthon starter in fermented milk manufacturing isolated from bouhezza traditional cheese

Joint Event on International Conference on FOOD NUTRITION AND MICROBIOLOGY

November 20-21, 2023 | Webinar

Aissaoui Zitoun Ouarda

Frères Mentouri University, Algeria

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Introduction: The exceptional traditional cheese-making of the Algerian Bouhezza cheese ensures the development of a specific microflora that is resistant to both high levels of acidity and salt. In fact, Bouhezza is made with raw milk and a treated goat or sheepskin bag for one to several months manufacturing-ripening. Lactic acid bacteria are the major group of microorganisms activated during cheese production and maturing. In Bouhezza cheese, a mixture of NSLAB was compound with different species as Lactococcus lactis, Lactobacillus plant arum and Leuconostoc cremoris/Ln. mesenteroides species. Methods: This presentation highlights technological and antibacterial potential of some isolated strains from Bouhezza which were explored in autochthon starter formulation for fermented milk manufacturing. Based on a bank of over 50 isolated and purified lactic strains, a technological potential study was carried out to select ferments. Test concerned acidification. Results: Results showed that 14 strains belonging to the Lactobacillus, Leuconostocs and Pediococcus genera have the technological properties required for coagulating, acidifying and flavoring milk products. After studying the interactions between strains, a selection of two mixed ferments (MF1 and MF2) were tested in manufacturing fermented milks (Lben and yoghurt type). The two starters showed an acidification and aromatic potential at different temperatures with a good sensorial quality of the fermented products. Discussion: Results suggest that both starter (MF1 and MF2) are interest and could be considered as new autochthone starter encouraging their use in ripened

Biography :

Aissaoui Zitoun Ouarda is a dedicated researcher at the Food Engineering Laboratory (GENIAAL) situated at Frères Mentouri University, Constantine 1 (U.C.1) in Algeria. Her work focuses on innovative approaches in food engineering. With expertise in various aspects of food Technology, Ouarda contributes significantly to advancing the field. She holds a prominent position in the academic community, fostering excellence in food science. cheese manufacturing.