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Vol.1 , No. 1, Publication Date: Sep. 14, 2014, Page: 21-26
 chesses and different ripening with melting salts and eventually other ingredients. As this product is highly required by consumers and is available in the market, we show our interest to it during the different stages of its process. First, to evaluate the physicochemical elements such as: fat, the whole dry extract and humidity. In the second step to evaluate the microbiological. The microbiological and physic-chemical analysis reveals that the product “melting cheese O’kids” manufactured by the Goumidi company compliance with national standards of raw materials and finished product. This compliance makes from the finished product a good microbiological quality.&picture=http://www.aascit.org/aascit/decorators/img/journal/919.jpg)
| [1] | Mekademi Karima, Institute of Veterinary of Blida, University of Blida 1, Algeria. |
| [2] | Saidani Khellaf, Institute of Veterinary of Blida, University of Blida 1, Algeria. |
| [3] | Berber Ali, Institute of Veterinary of Blida, University of Blida 1, Algeria. |
The melting cheese is product witch is obtained from the mixture of original (pure) chesses and different ripening with melting salts and eventually other ingredients. As this product is highly required by consumers and is available in the market, we show our interest to it during the different stages of its process. First, to evaluate the physicochemical elements such as: fat, the whole dry extract and humidity. In the second step to evaluate the microbiological. The microbiological and physic-chemical analysis reveals that the product “melting cheese O’kids” manufactured by the Goumidi company compliance with national standards of raw materials and finished product. This compliance makes from the finished product a good microbiological quality.
Keywords
Melting Cheese, Physicochemical Quality, Microbiological Quality, Compliance
Reference
| [01] | Fredot E., 2005: Knowledge of foods, Food and Nutritional basis of dietetics. pp 43- 64. |
| [02] | Goucheron F., 2004 : Minerals and dairy products, édition Tec et Doc, Lavoisier. pp 566, 581, 582. |
| [03] | Evette J.L., 1975. La fromagerie, ed. Presses universitaires de France ; P 16. |
| [04] | Bourbouze A. (2001). « The development of the milk in the Maghreb; Algeria, Morocco, Tunisia: Three images, three different strategies ». Agroligne, n°14. P 9-19. |
| [05] | Leyral G. and Vierling E., 2007: Microbiology and toxicology Food Hygiene and Food Safety, 4th édition, Edition DOIN, Paris, p99. |
| [06] | Fine F. and Gervais P., 2007 : Engineering techniques, decontamination dehydrated products, F 1136, 14p. |
| [07] | 1. Anonyme, (1998) : Journal officiel de la république Algérienne (JORA n° 80/1998) : Arrêté du 17 Rajab 1420 correspondant au 27 octobre 1999 relatif aux spécifications du lait en poudre industriel, et aux conditions et modalités de sa présentation, sa détention, son utilisation et sa commercialisation. |
| [08] | Camille D., 2007: Microbiology laboratory practice for the analysis or health control. Edition Tec et Doc, Lavoisier-Paris. P 415. |
