BIOCHEMICAL AND MICROBIOLOGICAL IDENTIFICATION OF COW'S MILK FOR THE MANUFACTURE OF SOFT CHEESE

dc.contributor.authorF., Mesli*1
dc.contributor.authorA., . Lazouni Hamadi2
dc.date.accessioned2023-05-23T08:11:07Z
dc.date.available2023-05-23T08:11:07Z
dc.date.issued2019-06-01
dc.descriptionarticalen_US
dc.description.abstractOur work focuses on the study of the technological process of making a soft cheese; five samples were the subject of our investigations. These were analyzed during the period of high lactation (January to March 2017). Microbiological and biochemical tests were carried out on five microbial groups and pathogenic organisms. Biochemical identifications are performed to target the most likely bacteria. All the results have been compared is validated by contribution to experimental results as well as theoretical work show a compatibilities and validation by contribution to the norm. The microbiological analyzes of the five samples studied show the total absence of the seeds sought with the exception of FTAM, with a low presence not exceeding the threshold of acceptability. These results indicate that the samples of the milk used in the manufacture of soft cheese are very good from a microbiological point of view.en_US
dc.identifier.citationF. Mesli*1, A. Lazouni Hamadi2.BIOCHEMICAL AND MICROBIOLOGICAL IDENTIFICATION OF COW'S MILK FOR THE MANUFACTURE OF SOFT CHEESE. Journal of Fundamental and sciences. vol.11, no 3.june 2019. Faculty of exact sciences. university of el oued. [visited in 01/09/2019. available from [[email protected]]en_US
dc.identifier.urihttps://dspace.univ-eloued.dz/handle/123456789/23893
dc.language.isoenen_US
dc.publisheruniversity of eloued جامعة الواديen_US
dc.relation.ispartofseries1112-9867;
dc.subjectMilk, Microbiology, Identificationen_US
dc.titleBIOCHEMICAL AND MICROBIOLOGICAL IDENTIFICATION OF COW'S MILK FOR THE MANUFACTURE OF SOFT CHEESEen_US
dc.typeArticleen_US

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