Physicochemical, microbiological characterization and proteolysis of Algerian traditional Bouhezza cheese prepared from goat's raw milk

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridMEDJOUDJ, Hacene/0000-0002-3942-9387
dc.authoridAOUAR, Lamia/0000-0003-2918-191X
dc.authorwosidHaertlé, Thomas/K-1740-2017
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidAOUAR, Lamia/M-9548-2016
dc.contributor.authorMedjoudj, Hacene
dc.contributor.authorAouar, Lamia
dc.contributor.authorDerouiche, Meriem
dc.contributor.authorChoiset, Yvan
dc.contributor.authorHaertle, Thomas
dc.contributor.authorChobert, Jean-Marc
dc.contributor.authorZidoune, Mohammed Nasreddine
dc.date.accessioned2024-08-04T20:46:54Z
dc.date.available2024-08-04T20:46:54Z
dc.date.issued2020
dc.departmentİnönü Üniversitesien_US
dc.description.abstractBouhezza 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.en_US
dc.identifier.doi10.1080/00032719.2019.1685531
dc.identifier.endpage921en_US
dc.identifier.issn0003-2719
dc.identifier.issn1532-236X
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85074848926en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage905en_US
dc.identifier.urihttps://doi.org/10.1080/00032719.2019.1685531
dc.identifier.urihttps://hdl.handle.net/11616/99025
dc.identifier.volume53en_US
dc.identifier.wosWOS:000494605900001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofAnalytical Lettersen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBouhezza cheese proteolysisen_US
dc.subjectsodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE)en_US
dc.subjectreverse phase-high-performance liquid chromatography (RP-HPLC)en_US
dc.subjectlactic acid bacteriaen_US
dc.subjecthygienic qualityen_US
dc.subjectpolymerase chain reaction (PCR)en_US
dc.titlePhysicochemical, microbiological characterization and proteolysis of Algerian traditional Bouhezza cheese prepared from goat's raw milken_US
dc.typeArticleen_US

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