CHARACTERIZATION OF THE TRADITIONAL CHEESE ADGHESS PRODUCED FROM COW'S MILK

In Algeria, milk is traditionally transformed into several forms to allow its preservation, particularly fermented products, among which cheese has been the pride of the culinary tradition for a long time. Adghess is a fresh cheese frequently made in the region, especially in rural areas. Adghess is a product poorly known outside its original geographical area. The objective of this study was to characterize Adghess cheese by determining some of its physicochemical and microbiological characteristics. The characterization was preceded by a survey carried out in Oum El Bouaghi with 50 households in order to determine the production diagram of this cheese. The survey was carried out by means of a questionnaire based on random sampling. Ten samples were collected at the level of five farms located in the region and were analyzed for physicochemical attributes such as pH, total dry extract, total lipids as well as, dornic acidity, and microbial population such as total flora, total and fecal coliforms, Salmonella, Clostridium, yeast, and molds. The results obtained showed that the cheese samples analyzed were acidic (pH and an acidity of 4.4 and 38.4°D, respectively). For the total dry extract of Adghess cheese is 334 g kg-1 with a lipid level of 91 g kg-1, the recorded ash content was 3.8g/kg, while sodium chloride was 2.4g/kg. The microbiological results showed a high content of the total flora (7.8×108cfu g- 1): Total coliforms were noted to be present in all the analyzed samples, with the absence of fecal coliforms. Unlike molds, yeasts marked their presence (4.6×102cfu g-1). The microbiological findings revealed a high level of total flora (7.8108 cfu g-1): total coliforms were found to be present in all of the examined samples, although fecal coliforms were not found. Yeasts (4.6 102 cfu g-1) left a trace of their existence, unlike molds. The absence of all the pathogenic microorganisms sought (Salmonella, Clostidium, and molds) made the cheese healthier for consumption. Overall, the hygienic quality of the cheese studied was satisfactory. This work constituted the starting point to launch research on this product in order to preserve the know-how on the one hand and achieve the objective of manufacturing it on artisanal, then industrial scales.

在阿尔及利亚，传统上会将牛奶加工为多种形态以实现保鲜，其中发酵类制品应用广泛，而奶酪长期以来都是当地饮食传统的瑰宝。阿德格斯奶酪（Adghess）是该地区，尤其是农村地区常见的鲜制奶酪，但其在原产地理区域之外的知名度极低。本研究旨在通过测定部分理化与微生物学指标，对阿德格斯奶酪进行品质表征。在开展品质表征工作前，研究团队于乌姆布阿吉省（Oum El Bouaghi）对50户家庭开展调研，以明确该奶酪的生产流程；调研采用基于随机抽样的问卷形式进行。研究人员从该地区的5家农场采集了10份样品，对其多项理化指标进行分析，包括pH值、总干提取物、总脂含量、多尼克酸度（dornic acidity）；同时检测了微生物群落指标，包括总菌数、总大肠菌群与粪大肠菌群、沙门氏菌（Salmonella）、梭菌属（Clostridium）、酵母菌与霉菌。分析结果显示，所检测的奶酪样品呈酸性：pH值为4.4，多尼克酸度为38.4°D。阿德格斯奶酪的总干提取物含量为334 g·kg⁻¹，脂类含量为91 g·kg⁻¹；灰分含量为3.8 g·kg⁻¹，氯化钠含量为2.4 g·kg⁻¹。微生物检测结果显示，总菌数高达7.8×10⁸ cfu·g⁻¹；所有检测样品中均检出总大肠菌群，但未检出粪大肠菌群。酵母菌检出量为4.6×10² cfu·g⁻¹，而霉菌未被检出。本次检测的目标致病菌（沙门氏菌、梭菌属与霉菌）均未检出，说明该奶酪食用安全性良好；整体而言，本次研究中奶酪的卫生质量达标。本研究为该产品的后续研究奠定了基础：一方面可保留其传统制作技艺，另一方面可推动该奶酪从手工生产逐步向工业化规模化生产转型。