Abstract:
The present study consists of identifying the various forms of milk utilization and the
various traditional practices of consumption, processing and conservation through a survey
199
of 1100 households in Tebessa. To deduce the manufacturing diagrams of the various
traditional products manufactured in the region and to check the manufacturing diagrams
of some products that are estimated to be little or unknown and to characterize them. The
breeding in dairy farms is unproductive because it mostly extensive. These breeding are
mostly family and located mainly in rural areas. The consumer population system is
characterized by a great diversity of products, raw or processed products, local and
imported, industrial or traditional. The consumption rate is higher in rural areas; the
consumption of fresh milk and traditional products is concentrated in rural areas, while
industrial products are consumed mainly by urban. This rate is much higher in rural areas
by 1420 ± 250,4 milk equivalent/year against 548 ± 167,3 milk equivalent/year, in the
urban environment. On the other hand, the average consumption of an individual in the
Tebessa is estimated at 910 eq kg of milk / year, with a distinction that shows superiority in
rural areas, close to 340 eq of milk / year against 145 eq of milk / yr/ year. The results
show a negative correlation between the levels of consumption of milk and its derivatives
and the density of population. Twelve traditional products have been cited by the
investigation: klila ( ,)كليلةbouhezza ( ,بوهزةmichouna ( ,)ميشونةjben ( ,)جبنrayeb ( ,)رايبlben
( ,)لبنzebda ( ,)زبدةdhen ( ,)دهانlba ( ,)لباrob ( ,)الربberzguen ( )برزقنet hamloki )).حملوقي
Manufacture of traditional products is carried out mainly in the rural areas. The technology
of the processing of milk depends on the nature of the product.
Rob and berzguen are characterized by their high levels of carbohydrates and fat and low
in protein. The microbiological quality of these products is generally acceptable. Rob has a
soft texture, strong flavor, with a complex and spicy taste, while a berzguen is firm paste,
brown color and sweet flavor.
michouna is a fresh cheese has a total solids ranging between 461g / kg and 472g / kg. The
fat rate is between 175g / kg and 205g / kg. Its hygienic quality is satisfactory. The
michouna is a soft paste cheese, with a color that varies between white and yellowishwhite, and firm texture.
