In situ study results
The production of Jben requires the preparation of “el Hakka,” which is the curd obtained from the proteolytic enzymes obtained from abomasum of a young lamb or kid before it is weaned (still breast feeding). A week after birth, the lamb or kid is slaughtered if it is sick or if its mother dies. The abomasum is neither washed nor emptied of its contents. In some cases, plants such as artemisia, salt are added, and occasionally, sheep’s milk is poured into the empty abomasum. It is then sealed and left to dry in the open air, with the drying process occurring more quickly in summer than in winter. This is the traditional method of preparing el Hakka for Jben production.
Jben is produced following a traditional protocol. only old women are allowed to make it, especially in spring when milk production intensifies. Fig 1 illustrates the Jben production process.
Microbiol and physicochical
The different numbers of microbial groups in Jben produced with cow’s milk and El Hakka in the two seasons are shown in Table (1). The mean values of the total mesophilic aerobic flora of Jben is 7.60±1.19 log cfug
-1 in winter and 7.86±0.52 log cfug
-1 in summer.
Lactococcus exhibits a mean of 6.93±1.17 log cfug
-1 in winter and 6.84±1.02 log cfug
-1 in summer.
Leuconostoc shows a mean of 6.27±1.43 log cfug
-1 in winter and 5.19± 1.33 log cfug
-1 in summer.
Lactobacillus has a mean of 6.47±1.13 log cfug
-1 in winter and of 5.90±1.60 log cfug
-1 in summer. Mean Micrococcaceae counts were 2.86±1.85 log cfug
-1 in winter and of 3.47±1.50 log cfug
-1 in summer.
Enterobacteriaceae counts averaged 3.31±1.54 log cfug
-1 in winter and 4.59±1.05 log cfug
-1 in summer. Yeast and mould populations ranged from 3.43±0.48 log cfug
-1 in winter and 3.71±0.89 log cfug
-1 in summer. Total coliforms were present at 4.17±1.19 log cfug
-1 in winter and 3.87±1.36 log cfug
-1 in summer. Fecal coliform counts averaged 2.62±1.55 log cfug
-1 in winter and 2.78±1.50 log cfug
-1 in summer.
Anaerobic spores and S
almonella were not detected in any of the cheese samples. Statistical comparison between the two seasons indicated no significant difference at p<0.05 among the microbial groups .
Lactobacillus, Lactococcus, Leuconostoc and total coliforms were highest in winter. Mesophilic aerobic bacteria,
Micrococacceae, Enterobacteriaceae, yeasts, moulds, and fecal coliforms were highest in summer.
The physico-chemical parameters of Jben elaborated in the two seasons are shown in Table 2. The different seasons had significant differences at p<0.05 in pH, acidity, dry matter, moisture, fat, protein and ash.
The presence of various microbial groups in cheeses affects the microbiological quality of milk. The lack of adherence to hygienic conditions during milking and the addition of el Hakka, prepared under similar unhygienic conditions, may impact the microbiological quality of cheese.
The counts of total mesophilic aerobic bacteria were slightly lower than those reported in Bouhezza Algerian and Moroccan, cheeses by previous authors
(Aissaoui et al., 2011; El Galio et al., 2015). However, they were comparable to those found in other fresh Algerian cheeses as reported by (
Dahou et al. 2020;
Tadjine et al., 2020).
Lactic acid bacteria, were identified, with
Lactococcus predominating. These counts were close than observed by
Saidane et al. (2021) and by Garcia
Fontan et al., (2000). Among these bacteria, lactococci were most abundant, with a mean count of 6.88±1.06 (Table 1).
Vasek et al., (2008) have also noted this dominance of lactococci. Lactobacilli exhibit a slower metabolism compared to lactococci and leuconostoc, resulting in slower initial growth. However, they are acid-tolerant microorganisms with an optimal growth pH similar to that of lactococci and
Leuconostoc.
Micrococcaceae were found in Jben cheese with values as low as 3.16±1.66, likely due to their resilience to salt and dehydration
(Ordiales et al., 2013). These findings align closely with those reported by
Tadjine et al., (2020).
Enterobacteriaceae and coliforms are widely used as indicators of food microbiological quality globally
(Psoni et al., 2003). Enterobacteriaceae are recognized as undesirable flora, indicating poor hygiene practices, potentially causing texture defects, blistering, off-flavors, and linked to raw milk from animals with mastitis
(Ordiales et al., 2013). In this study, Enterobacteriaceae were detected at lower levels compared to those reported by
Aissaoui et al., (2011).
Moulds and yeasts are spoilage organisms indicating environmental contamination. The acidic pH likely favored yeast growth. The observed yeast and mold counts were lower than those reported by
Vasek et al. (2008),
El Galio et al., (2015), and
Tadjine et al. (2020). However, the total coliform counts were similar to those documented by the same authors.
Conversely, the values obtained for fecal coliforms are lower than those reported by
Tadjine et al. (2020), higher than those found by El
Galio et al., (2015) and
Medjoudj et al., (2017), but similar to those reported by
Vasek et al., (2008).
The pH values are higher than those reported by
Benheddi et al., (2019) and
Tadjine et al., (2020) for an Algerian Jben cheese made with vegetable rennet (4.42 and 4.69, respectively). They are also higher than those found in traditional homemade fresh goat cheese from northern Morocco
El Galio et al., (2015). A pH above 5.0 creates ideal conditions for pathogen growth, leading to a decrease in the cheese’s hygienic quality. The titratable acidity values observed in this study are similar to those reported by
Tadjine et al., (2020) but lower than those found by
Benkerroum et al., (2004) for Jben cheese made from raw milk in Morocco (104oD).
The dry matter content exceeds that of other Moroccan fresh goat cheeses El
Galio et al., (2015) but aligns with Serbian Valsena cheese (47.2%)
Terzic-Vidojevic et al., (2013) and Turkish Aho cheese
Temiz et al. (2015). It is also similar to Corrientes cheese from Argentina (40-50%)
Vasek et al. (2008). The lower DM values (40.27 - 49.73%) indicate high moisture content in most Jben cheeses, a key spoilage factor.
The fat content was close to that in Chihuahua cheese made from raw milk in Mexico (22.2 g/100 g)
Sanchez et al. (2018) and Corrientes cheese from Argentina
Vasek et al. (2008), but higher than that found by
Ordiales et al., (2015) and
Temiz et al. (2015). However, the average fat in dry matter was lower than in Moroccan cheeses noted by
Ordiales et al., (2015). Protein contents were lower than those reported by
Vasek et al., (2008) and
Temiz et al., (2015). The ash values were higher than those reported by
Ordiales et al., (2015).
According to the Algerian food microbiological criteria (JORADP No 39 2017), two samples exceeded the “m” criterion for faecal coliforms, while six samples exceeded the “m” criterion for staphylococci.
