TRADITIONAL ALGERIAN CHEESES: Varieties and Traditional Production Process

المعلومات الببليوغرافية

تاريخ النشر

2026-09-09

اللغة

Anglais

ISBN

978-9969-677-86-7

الصفحات

118

المجال

Sciences de la Nature et de la Vie

الملخص

This book explores Algeria’s rich heritage of traditional cheeses, highlighting their diversity, regional identity, production methods, and cultural significance. It presents major varieties such as Jben, Klila, Bouhezza, Kemariya, Medghissa, Aoules, Takammart, Adghress, and Ibakhbakhane, with emphasis on their physicochemical, microbiological, sensory, and technological characteristics. Particular attention is given to ancestral know-how, local raw materials, natural coagulants, and traditional practices. The book also addresses food safety, scientific characterization, certification, technological innovation, and rural development, while proposing strategies to preserve, promote, and enhance Algeria’s distinctive cheese-making heritage.

المؤلفون والمساهمات

الاقتباس المقترح

BENMEZIANE Farida. TRADITIONAL ALGERIAN CHEESES: Varieties and Traditional Production Process. SARAHMED Éditions, 2026. ISBN : 978-9969-677-86-7