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International Journal of Food Properties Volume 20, 2017 - Issue 8
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Articles

Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat’s milk

Hacène MedjoudjLaboratory of Nutrition and Food Technology (LNTA: Laboratoire de Nutrition et de Technologie Alimentaire), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-alimentaires (I.N.A.T.A-A) Université Mentouri Constantine, 1-Algérie;Departement des Sciences de la Nature & la vie, Faculté des sciences exactes and S.N.V.-Université Larbi Ben Mhidi- d’Oum El-Bouaghi, Algérie
,
Mohammed Nasreddine ZidouneLaboratory of Nutrition and Food Technology (LNTA: Laboratoire de Nutrition et de Technologie Alimentaire), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-alimentaires (I.N.A.T.A-A) Université Mentouri Constantine, 1-Algérie
&
Ali Adnan HayalogluDepartment of Food Engineering, Inonu University, Malatya, TurkeyCorrespondence[email protected]
Pages 1876-1893 | Received 09 May 2016, Accepted 06 Aug 2016, Published online: 28 Dec 2016

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Hacène Medjoudj, Lamia Aouar, Meriem Derouiche, Yvan Choiset, Thomas Haertlé, Jean-Marc Chobert, Mohammed Nasreddine Zidoune & Ali Adnan Hayaloglu. (2020) Physicochemical, microbiological characterization and proteolysis of Algerian traditional Bouhezza cheese prepared from goat’s raw milk. Analytical Letters 53:6, pages 905-921.
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Hacène Medjoudj, Lamia Aouar, Mohammed Nasreddine Zidoune & Ali Adnan Hayaloglu. (2017) Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheese Bouhezza made using goat’s raw milk. International Journal of Food Properties 20:sup3, pages S3246-S3265.
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Articles from other publishers (8)

Marija Vrdoljak, Milna Tudor Kalit, Iva Dolenčić Špehar, Biljana Radeljević, Marko Jelić, Sandra Mandinić, Jadranka Frece & Samir Kalit. (2022) Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine). Fermentation 8:8, pages 382.
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Salwa Tsouli Sarhir, Asghar Amanpour, Amina Bouseta & Serkan Selli. (2022) Potent odorants and sensory characteristics of the soft white cheese “Jben”: Effect of salt content. Flavour and Fragrance Journal 37:4, pages 243-253.
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Asma Senoussi, Teresa Rapisarda, Iris Schadt, Haroun Chenchouni, Zineddine Saoudi, Sana Senoussi, Ouarda Aissaoui Zitoun, Mohammed Nasreddine Zidoune & Stefania Carpino. (2022) Formation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese. International Dairy Journal 129, pages 105349.
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Asma Senoussi, Iris Schadt, Zineddine Saoudi, Ouarda Aissaoui Zitoun Hamama, Mohammed Nasereddine Zidoune, Stefania Carpino & Vita Maria Marino. (2021) Effects of the number of days and the filling sequence of animal skin-bags used for the traditional production of Algerian Bouhezza raw goat cheese on physicochemical composition, α-tocopherol, cholesterol content and stability. International Dairy Journal 119, pages 105067.
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Asma Senoussi, Iris Schadt, Soraya Hioun, Haroun Chenchouni, Zineddine Saoudi, Ouarda Aissaoui Zitoun–Hamama, Mohammed Nasreddine Zidoune, Stefania Carpino & Teresa Rapisarda. (2020) Botanical composition and aroma compounds of semi‐arid pastures in Algeria. Grass and Forage Science 76:2, pages 282-299.
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Sofiane BOUDALIA, Ali BOUDEBBOUZ, Yassine GUEROUI, Aissam BOUSBIA, Mhamed BENADA, Choubaila LEKSIR, Zeki BOUKAABENE, Aya SAIHI, Hadjer TOUAIMIA, Abderrahmane AÏT-KADDOUR & Mabrouk CHEMMAM. (2020) Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks. Food Science and Technology 40:suppl 2, pages 528-537.
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Choubaila Leksir, Sofiane Boudalia, Nizar Moujahed & Mabrouk Chemmam. (2019) Traditional dairy products in Algeria: case of Klila cheese. Journal of Ethnic Foods 6:1.
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Bal Kumari Sharma Khanal, Chrysanthea Budiman, Mark P. Hodson, Manuel R.R. Plan, Sangeeta Prakash, Bhesh Bhandari & Nidhi Bansal. (2019) Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions. Journal of Food Engineering 242, pages 94-105.
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