What is it about?
Bouhezza is an Algerian cheese, ripened in a goat-skin bag, called Chekoua. The aim of the study was to determine the protein profiles and aromatics, which contribute to sensory properties of Bouhezza cheese. The chemical composition, proteolysis, and volatile profile have been carried out in cheese made from raw goat milk.
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Why is it important?
The results showed that, the dry matter ranged from 23.07 to 51.95%, the fat-in-dry matter ranged from 10.58 to 31.77%, and the protein ranged from 28.27 to 42.09%. Water-soluble and 12% trichloroacetic acid-soluble nitrogen fractions decreased at the beginning of the ripening process and then they increased until the end of ripening. The reverse phase-high-performance liquid chromatography peptide profiles of the cheese showed the modifications occurred during the ripening process. The volatile compounds showed a diversity of odorous components which contribute to give to the cheese its particular organoleptic. There were 109 compounds identified in Bouhezza cheese. Carboxylic acids, esters, and alcohols were the main classes of the volatile components in the cheese
Perspectives
In the perspectives, the study on Bouhezza cheese with goat's raw milk, should be work on effect of hot pepper (or spice) on characteristiques of cheese, specially of antimicrobial aspects, sensory characteristiques and aromatic compounds. Also, the study following the characteristques stability of Bouhezza during storage in in refrigeration . In fact the study for what a long time the cheese stay stabe, on the duration limit of consummation, and or date limite of storage.
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: Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat’s milk, International Journal of Food Properties, October 2016, Taylor & Francis,
DOI: 10.1080/10942912.2016.1222588.
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