Premium
Composition and microbiological profile of two Moroccan traditional dairy products: raib and jben
Author(s) -
HAMAMA A,
BAYI M
Publication year - 1991
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1991.tb01921.x
Subject(s) - food science , lactic acid , lactose , composition (language) , chemistry , fermentation , chemical composition , bacteria , coliform bacteria , biology , organic chemistry , linguistics , genetics , philosophy
Forty two samples each of raib (Moroccan traditional fermented milk) and jben (Moroccan traditional fresh cheese) were examined for their chemical composition and their microbiological profile. The average composition of raib and jben was respectively 10.7and37.5%solids, 2.22and 16.47%fat, 3.1and 15.8%protein, 4.2and4.1%lactose, 0.17 and 0.5% chloride and 0.54 and 1.26% ash. Both products had a low pH (4.2 and 4.1, respectively) and a high lactic acid content (0.67 and 1.04%, respectively). Their microbiological profiles were characterized by the predominance of lactic acid bacteria and high coliform counts.