What is it about?
Cheese Bouhezza is manufactured and ripened in o goat skin during two months and more, prepared with a raw milk. This product is a traditional cheese-making from a long time in eastern Algeria in a Chaouia region. To highlight and characterize it we have made some analytical as physicochemical and microbiological analysis. Also to know if this product contain some proteolytic bacteria we researched strains of Lactic acid bacteria wich are able to produce enzymes what catlyses proteins of cheese. Through an electrophoretic methods we demonstrate that they have a proteolytic activity.These strains have been identified with a PCR technics.
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Why is it important?
It is important because this cheese was made with a raw milk , then it contains Lactic Acid Bacteria which are proteolytic. This process is researched in ripenig cheeses that allow to give a peptides, free amino-acids and other little molecules wihich have a particular flavor and can be antimicrobian.
Perspectives
People might think is an old product, because it is traditional is not safe and not healthy. Contrarely at what the people think this cheese is an hygienic product and have a characteristic smell and a good taste. I hope you find this article thought-interssant to read.
Dr. Hacène Medjoudj
1/University of Mentouri Constantine1, Constantine, Algeria and 2/ University of Larbi Ben M'Hidi Oum El-Bouaghi, Algeria
Read the Original
This page is a summary of: Physicochemical, microbiological characterization and proteolysis of Algerian traditional Bouhezza cheese prepared from goat’s raw milk, Analytical Letters, November 2019, Taylor & Francis,
DOI: 10.1080/00032719.2019.1685531.
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