Medeghissa is a traditional Algerian cheese known among the Chaouia under its original name Imedeghest. It is a melted cheese, prepared by cooking semi dry Klila in whole milk from cow, goat or sheep, on low heat. The ...

The first objective of this research was to study the situation of the cunicultural sector in eastern Algeria by launching a survey with herders, butchers and consumers, the second objective being the comparison of ...

In Algeria, significant amounts of date rejects are generated with each harvest. These date rejects, rich in fermentable sugars, rock salt and vitamins can be a medium favorable as well for the development of the ...

The manufacture of fermented dairy products requires the incorporation of large amounts of imported starter cultures. The robustness of industrial starters with respect to fluctuations in operating parameters of industrial ...

The forms of life on earth are uncountable, as the environments which shelter them. Those developing in hostile environments are globally qualified as extrêmophiles. The first extrêmophilic ...

Fermented milk products are generally regarded by consumers as healthy and as such, they represent an important part of the diet. The incorporation of probiotic bacteria as dietary supplements in various fermented ...