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    Lipid profile, texture and sensory properties of Algerian traditional Bouhezza cheese made using raw goat's milk
    (Springer India, 2025) Medjoudj, Hacene; Derouiche, Meriem; Grama, Borhane Samir; Zidoune, Mohammed Nasreddine; Attia, Hamadi; Hayaloglu, Ali Adnan
    The study aimed to analyze the lipolysis, textural changes, and sensory properties of traditional Bouhezza cheese made from raw goat's milk. Twelve cheeses were made, at laboratory scale and on farms in Oum El-Bouaghi and T & eacute;bessa in eastern Algeria, with the study focusing on acidity index, free fatty acids by gas chromatography, textural profile, and sensory analysis. The fat content increased, while the acidity index decreased during ripening. The initial lipolysis rate is relatively low, but it increases towards the end of the ripening period. The percentage of free fatty acids increased during the initial month and subsequently decreased following the addition of whole milk prior to the end of the ripening period, where lipolysis increased. The number of saturated free fatty acids was 15 in all productions (10 even number of carbons and 5 have an odd number), with a total from 71.37 to 80.03 g. The 7 unsaturated fatty acids (5 with an even number and 2 have an odd number of carbons), from 19.97 to 28.63 g. Bouhezza cheese was found to possess a rich volatile and aromatic profile, largely attributable to the influence of lipolysis. This results in the cheese acquiring its distinctive odour, aroma, highly acidic taste and textural properties, which are induced by lipolysis. This study represents the inaugural investigation into the lipolysis process during the ripening of goat's cheese Bouhezza.
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    Physicochemical, microbiological characterization and proteolysis of Algerian traditional Bouhezza cheese prepared from goat's raw milk
    (Taylor & Francis Inc, 2020) Medjoudj, Hacene; Aouar, Lamia; Derouiche, Meriem; Choiset, Yvan; Haertle, Thomas; Chobert, Jean-Marc; Zidoune, Mohammed Nasreddine
    Bouhezza is an Algerian traditional cheese made using different types of milk (goat, sheep and cow), ripened in a goat-skin or sheep-skin bag called Chekoua or Djeld of Bouhezza. The objective of the study was the characterization of Bouhezza cheese through ten cheese preparation trials using goat raw milk. The chemical and microbiological composition and proteolysis were monitored on ripened samples. The physicochemical characteristics showed that Bouhezza is acidic with a pH value of 3.95 and 2.36% for titratable acidity as lactic acid, 13.20% for protein and 12.74% for fat. At the end of ripening, Bouhezza was classified to be a ripened, soft and mid-fat cheese. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of Bouhezza samples showed low proteolysis after 30days of ripening. Microbiological results showed a high content of lactic acid bacteria (LAB), 8 to 9 log cfu/ g, an absence of pathogenic bacteria, and a low level of contamination flora. This makes the cheese a healthy product and of an acceptable hygienic quality. Four proteolytic lactic acid bacteria were identified by 16S ribosomal deoxyribonucleic acid (rDNA) sequencing: two strains of Enterococcus faecalis, one E. faecium, and one Lactobacillus paracasei ssp. paracasei. Reversed phase-high performance liquid chromatography (RP-HPLC) of the soluble fraction at pH 4.4 showed changes occurred during ripening. This work highlights, characterizes, and improves the knowledge of cheese Bouhezza made with raw goat's milk. This product is rich in nutrients, such as proteins and minerals, that are useful to the consumer.