Preparation of the starter Trial production of cheese (Jben) and Klila at laboratory scale

Abstract

Samples of bulk milk collection center in the municpality of Mograne have been selected to prepare the mesophilic and thermophilic lactic yeast.

Two types of yeast (mesophilic and thermophilic) have been selected for their acidifying power, the speed of coagulation and aromatic aspect to produce two types of cheese, fresh cheese (Jben) and Klila.
Physicochemical and microbiological tests were conducted for four by-products Jben and Klila prepared by the traditional method and Jben and Klila at laboratory scale.

The analysis included five samples of each coproduit. The pH of the samples vary between 3.62 and 3,92 while the acidity is between 66 and 95 °D. Clotting time of milk is too fast for thermophilic starters (3,50 - 4 hours cons to 11, 50 -10, 50 for mesophilic starters).   The microbiological analysis have highlighted a complete absence of coliforms, and staphylococci, especially for controlled products.  The finished product obtained had a considerable consistency and texture besides a very satisfactory organoleptic and hygienic quality according to the physicochemical and microbiological analysis carried.

Keywords: starter, thermophilic, mesophilic, Jben, Klila