TRADITIONAL ALGERIAN CHEESES: Varieties and Traditional Production Process

Informations bibliographiques

Date de publication

2026-09-09

Langue

Anglais

ISBN

978-9969-677-86-7

Pages

118

Domaine

Sciences de la Nature et de la Vie

Résumé

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.

Auteurs et contributions

Citation recommandée

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