Abstract:
The aim of this work is to characterize the traditional Bouhezza cheese through a survey in the eastern region of Algeria and also experiments on the cheese. The investigation related to the geographical delimitation of the area of Bouhezza cheese manufacturing and its traditional cheese-making. The survey counted a sample of 289 families which know and manufacture the Bouhezza cheese. Results shows that the
practice of Bouhezza rises from the area of Chaouia, which is spread out over several provinces (Oum El Bouaghi, Batna, Khenchela and Tébessa) of the country until the limits of the Tunisian borders. In addition, we confirmed the most dominating diagram of manufacturing which we used for the experiments.
Bouhezza from controlled manufacturing (6 fabrications ripened for 70 days) join those from farmhouse samples (22 samples ripened from 30 to 150 days) as a set of microbiological (total flora, lactic and yeast and mold, pathogenic flora) and physicochemical (pH, acidity, salinity) characteristics. The cheese microflora (8 log ufc/g) is predominated by lactic streptococci and lactobacilli. The results shows that the content of total solids (TS) and fat expressed in TS (F/S) depended on the age of the cheese, younger cheeses containing nearly to 20-25% of TS and those ripened, 2 months and more,
to 30-35%. The rate of F/S content ranges from 21 to 39 g/100 g. On the other hand, the minimum protein content in Bouhezza is about 12 g/100g of TS, this content varies widely in farmhouse samples.
The lactic acid bacteria identification using PCR-TTGE analysis, revealed the regular presence in Bouhezza of Lactococcus lactis and Lactbacillus plantarum species. A remarkable change in the profiles was noted after addition of raw milk by the appearance of new bands. Similarly, the biochemical identification confirmed the predominance of Lactobacillus and Leuconostoc. Proteolysis is marked by a more intense hydrolysis of ascasein than β-casein; and lipolysis by some free fatty acids. The flavor profile of Bouhezza consists essentially of esters and aldehydes. GC/MS and GC/MS/ Olfactometry define key aroma compounds in ripened Bouhezza cheese. Paste of Bouhezza changes consistency to a pseudo-plastic body, and at the end of ripening; the cheese is described with a slightly spicy taste, a rather pronounced acidity and a medium salty flavor. The Chekoua of Bouhezza, characterized by a diverse microbial ecosystem, is an active container that interacts with the Lben and cheese.
A detailed Technical card of Bouhezza cheese was established.
