Improving the hygienic quality of milk products (Jben Jben melted and cooked) prepared in the laboratory

Mohammed Salim RHIAT, Hicham LABIOUI, Abdelaziz MAQBOUL, Rabia AOUJDAD, Abdelhak DRIOUICH, Mohamed OUHSSINE


In order to improve dairy products prepared in the laboratory and at the end to highlight bacteriological quality and compare with the controlled cheese already prepared. Jben samples of cooked and melted jben were prepared.

The results obtained show that the pH of the medium is controlled to respectively 4.18 Jben, against 4.04 for the 4.09 and cooked Jben molten Jben. The acidity of the medium generate values ??between 76 and 97 ° for the D jben cooked while it is molten and of the order of 83 ° for the D jben controlled.

Loading MTAF records an average of 2.12. 105 cfu / g to 1.74 against the controlled jben. 103 CFU / g for cooked and 4.67.102ufc / g melted jben jben. Flora of fecal contamination is absent in the three types of Jben, except for the third sample Jben controlled marking a value 1,1.102 cfu / g for total coliforms and 1,09.102 cfu / g for fecal coliforms.

Charge for the yeasts, it is absent in the molten Jben and jben cooked while they oscillate between 1.1. 6,2.103 and 103 cfu / g to the filler Jben contrôlé.La lactic bacteria is between 5.2 and 8,4.104 cfu / g and the cooked jben between 3.4 and 7,6.104 cfu / g for jben melted. The Jben controlled brand values ??between 4.3 and 9,7.104 cfu / g. We also noted the total absence of Staphylococcus, Salmonella and clolstriduims in all samples analyzed.

Keywords: dairy products, baked jben, jben melted jben controlled bacteriological quality

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