Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks-Reference-Cited by-同舟云学术

Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks

Published:2020-12 Issue:suppl 2 Volume:40 Page:528-537
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

BOUDALIA Sofiane¹^ORCID,BOUDEBBOUZ Ali¹,GUEROUI Yassine²,BOUSBIA Aissam¹,BENADA Mhamed²,LEKSIR Choubaila¹,BOUKAABENE Zeki²,SAIHI Aya²,TOUAIMIA Hadjer²,AÏT-KADDOUR Abderrahmane³,CHEMMAM Mabrouk¹

Affiliation:

1. Université 8 Mai 1945 Guelma, Algérie; Université 8 Mai 1945 Guelma, Algérie

2. Université 8 Mai 1945 Guelma, Algérie

3. L’Unité Mixte de Recherche sur le Fromage, France

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40s2/0101-2061-cta-fst35919.pdf

Reference58 articles.

1. Manufacture and characteristics of the traditional Algerian ripened Bouhezza cheese;Aissaoui Zitoun O.;Journal of Food Agriculture and Environment,2011

2. Bouhezza, a traditional algerian raw milk cheese, made and ripened in goatskin bags;Aissaoui Zitoun O.;Journal of Food Agriculture and Environment,2012

3. Quality of raw milk for the manufacture of a Camembert -type soft cheese in a dairy of Constantine (eastern Algeria);Bachtarzi N.;International Journal of Innovation and Scientific Research,2015

4. Cheese yield: composition does matter;Banks J. M.;Dairy Industries International,1981

5. Quelques notes de laiterie sur l'Algérie.;Ben Danou C.;Le Lait,1929

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