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Buying blow Djelfa

You have full access to this open access article. Bechar, a typical Saharan city with an arid climate, receives an average annual rainfall of around 72 mm. Two resources ensure the supply of drinking water to the city of Bechar; the first comes from a catchment field consisting of eight boreholes, and the second comes from the Djorf Torba dam located in the west at about 45 km where is located the drinking water treatment plant. Water scarcity and water supply disruption have caused residents of Bechar city connected to the water supply system to invest in relatively expensive storage and pumping facilities to meet their domestic needs. The sustainable management of water is one of the main axes of sustainable development, as water must meet the needs of current generations and satisfy future generations. The drinking water distributor always has the concern to cover the needs of the consumers; in sufficient quantity and quality, it is also the concern to ensure the good management and the perfection of all the infrastructures contributing to the water supply Kahlerras et al. In the regions of emerging countries characterized by an arid climate, the constraints of demographic growth, economic and social transformations are at the origin of an ever-increasing demand for water. In Algeria, the last 20 years have been particularly characterized by a long period of drought due not only to the usual alternation between dry and wet periods but also to the phenomena of climate change. Serious shortages are reported across the country, resulting in deterioration in water quality that poses frequent and complex problems ranging from pollution of waterways to groundwater Benalia The drinking water system must be able to satisfy the requirements of consumers in terms of quantity and quality. The water is transported from the source to the distribution point in a chain composed of six main links: resource, capture, production, adduction, storage and distribution. The incorporation or not of the treatment link depends on the quality of the source water Kettab In terms of climate, the city of Bechar is located in the arid zone with a cold winter. The maximum average annual rainfall appears in October with 21 mm; the minimum of 2. The rainy season extends from September to March, with a maximum in October. Minimum temperatures range from 3. Rainfall and temperature in Bechar city during the period — Kendouci It was developed by Henri Gaussen and F. Bagnouls to highlight the periods of drought defined by a curve of precipitation here blue curve being below the curve of the temperatures the red curve. According to the Gaussen ombrothermic diagram, the arid period is 12 months in the region Fig. The strongest wind blows are in the period from February to September. The evaporation is very intense, especially when it is reinforced by the winds. The maximum average monthly evaporations appear in May with mm and the minimum of mm is in December Kendouci Wind plays a vital role in evaporation processes. In fact, the air in the vicinity of the evaporating surface saturates more or less rapidly and can stop the evaporation process. The saturated air is replaced by drier air in the vicinity of the evaporating surface because of the mixtures and movements created by the wind. Two resources ensure the supply of drinking water to the city of Bechar: The first comes from a catchment field consisting of eight boreholes spread over 18 km. The second comes from the Djorf Torba dam located in the West, about 45 km from where the drinking water treatment plant is located. It was built between and Kabour et al. The drinking water supply network of Bechar city extends over km. The network of Bechar city covers more than km of which:. The largest diameter is the DN mm ductile iron Kendouci For reasons of practice and not to disturb the daily distribution, we have cut the network taking into account the current configuration of it. Taking into account the size of the distribution network of the city of Bechar, it is created eight measuring area respecting the pressure stages and the supply of the tanks Table 1. Each area has been sectorized for a better knowledge of flow distribution Zekraoui and Brahmi In order to optimize the monitoring of drinking water networks and protect customers houses, all equipment and industrial , municipalities are offered the benefit of network monitoring solutions to guarantee optimal water quality and avoid risks contamination, and waste without affecting the water needs of future generations. To study the problem, we proceeded on the subject of opinion poll based on a series of questions addressed specifically to the inhabitants of Bechar city; the questionnaire prepared contains Habi and Harrouz :. General aspects: kind of inhabitants, housing the total number of people living in housing and the type of housing individual or collective. The knowledge of the source of the water consumed in Bechar city and the opinion on the causes of irregular service. Water bill rate Habi and Harrouz This explains why the majority of our respondents responded to surface water Figs. Wind speeds and average monthly evaporations in Bechar city during the period — Kendouci Study site Bekhira et al. According to Fig. The chemical composition of water plays an important role in the determination of its quality and the possibility of its use for the supply of drinking water or other uses Table 2. The drinking water supply to Bechar city was provided by surface water and groundwater from aquifers Kendouci et al. Comparison between the physicochemical content of groundwater and the results of surface water intended for the supply of water to the population makes sure that the two sources offer drinking water. And also, through the results we find that the majority of respondents said that water is not enough for feeding even after hours of supply to meet daily needs. Distribution hours in the night are from 9 pm to 6 am. The citizens fear water supply breaks for a long time will make them to use the water tank. It should be noted that respondents prefer to dig underground water tanks water covers to avoid high-temperature factor and corrosion. The results showed that the majority of respondents said they were not satisfied with the water pressure. This is due to the great distance between neighborhoods and reservoirs. With regard to this topic, the residents of some areas were satisfied with the water pressure, especially after the renewal of the network. In Algeria, the rates set for drinking water vary according to the territorial tariff zone, the category of users and the volume of water withdrawn or supplied. The pricing of public drinking water supply and sanitation services cover all or part of the financial costs related to the operation, maintenance, renewal and development of the corresponding hydraulic infrastructure and installations. In our opinion, there is a lack of communication between consumers and the institution responsible for public water service at the city of Bechar. In addition, Water Awareness Programs are nonexistent; otherwise, how can we explain people who say they do not know their origin of the water they consumed? It is known that the drinking water supply in the city of Bechar depends mainly on the Djorf Torba demand what is considered insufficient given population growth, which forces the state to find other sources of water to fight the deficit Figs. With regard to the division of neighborhoods, it depends on the location of the reservoirs, and for the supply of night water, it is related to the process of production and filling of reservoirs. In Oran, the situation is even more critical because of the poor quality of water and the degree of salt it contains. The residents in several districts purchase freshwater Habi and Harrouz The results we obtain are important, especially as they come from the inhabitants of arid area where the supply of drinking water in sufficient quantity and good quality is a prerequisite for the development of the lifestyle of the population. In Tlemcen, as the frequency of water supply is two times per week basis, the survey reveals a discrepancy in terms of volumes consumed and stored by each household. The use of water depends on the individual storage facility and the frequency of the supply Habi and Harrouz Water is not an unlimited resource; it will be imperative to reverse the trend of a supply adjustment strategy on demand, so that it depends on supply while ensuring the success of other forms of unconventional resource use, such as the use of treated wastewater. Thanks to the survey we have reached, it has been noticed that the society of Bechar city is concerned with the drinking water supply, and the inhabitants need a series of communication and sensitization from the establishment responsible for the public service of water. We can say that the drinking water supply of Bechar city has undergone several changes that are mainly a function of the balance between available resources and needs, and climate and population. Deepen the state of knowledge on water resources and develop a fundamental technical document, leading to an integrated management of these resources. A detailed population study at the consumption zone level may be necessary in order to understand the evolution of water consumption and better anticipate it. Appl Water Sci Article Google Scholar. Bekhira A, Habi M, Morsli B The management of flood risk and development of watercourses in urban areas: case of the town of Bechar. Larhyss J — Google Scholar. Cas de la Wilaya de Djelfa. Appl Water Sci — Larhyss — Kahlerras M, Meddi M, Benabdelmalek M et al Modeling water supply and demand for effective water management allocation in Mazafran basin north of Algeria. Arab J Geosci Energy Procedia 36 — Desalination — Download references. You can also search for this author in PubMed Google Scholar. Correspondence to Mohammed Amin Kendouci. Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. Reprints and permissions. Kendouci, M. Study of the management efficiency of the drinking water supply in arid areas: case of Bechar city southwest of Algeria. Appl Water Sci 9 , Download citation. Received : 27 October Accepted : 11 October Published : 21 October Anyone you share the following link with will be able to read this content:. Sorry, a shareable link is not currently available for this article. Provided by the Springer Nature SharedIt content-sharing initiative. Applied Water Science Aims and scope Submit manuscript. Download PDF. Abstract Bechar, a typical Saharan city with an arid climate, receives an average annual rainfall of around 72 mm. Use our pre-submission checklist Avoid common mistakes on your manuscript. Introduction The sustainable management of water is one of the main axes of sustainable development, as water must meet the needs of current generations and satisfy future generations. Full size image. Ombrothermal diagram of Gaussen of Bechar city. Table 1 Hours of distribution of each area of the city Full size table. Methodology of collection and analysis of data To study the problem, we proceeded on the subject of opinion poll based on a series of questions addressed specifically to the inhabitants of Bechar city; the questionnaire prepared contains Habi and Harrouz : General aspects: kind of inhabitants, housing the total number of people living in housing and the type of housing individual or collective. Buy the water and the monthly cost. Hours of supply are sufficient to meet daily needs. The presence of water tanks and their volume. Satisfaction with water pressure use of the pump , Water bill rate Habi and Harrouz The distribution areas of Bechar city. Source of water supply of Bechar city. Satisfaction with quality. Table 2 Physicochemical quality of the surface and groundwater of Bechar city Full size table. Results and discussion In our opinion, there is a lack of communication between consumers and the institution responsible for public water service at the city of Bechar. Purchase of bottled water. Satisfaction with supply hours. Satisfaction of the pressure. Water bill rate. Conclusion Water is not an unlimited resource; it will be imperative to reverse the trend of a supply adjustment strategy on demand, so that it depends on supply while ensuring the success of other forms of unconventional resource use, such as the use of treated wastewater. Faced with this assessment, we must make some recommendations that are: Deepen the state of knowledge on water resources and develop a fundamental technical document, leading to an integrated management of these resources. Establish a program that includes measures to improve quantitative management. Obligation to recycle wastewater and use it for irrigation purposes watering green areas. Limit construction urban planning in perimeter protection zone resource. Conduct awareness campaigns for professional structures and for the general public. View author publications. Additional information Publisher's Note Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. About this article. Cite this article Kendouci, M. Copy to clipboard. Search Search by keyword or author Search. Navigation Find a journal Publish with us Track your research.

Transhumance agropastoralists in sheep of Djelfa. What type for what future?

Buying blow Djelfa

Journal of Ethnic Foods volume 9 , Article number: 41 Cite this article. Metrics details. This paper reviews the traditional practice of Klila production, its microbiological, physicochemical and nutritional properties and aims to raise awareness of Klila. The main objective of this review is to highlight the typicality of Klila and to propose a form of labelling that could help promote it. The Klila is a traditional extra hard cheese from southern Algeria. Nomadic tribes produce it from goat, sheep, or cow milk. Curdled milk is obtained by spontaneous fermentation. It is churned to recover the butter. The co-product, a sour, fat-free milk: Lben, undergoes a moderate heat treatment to get a fresh cheese which, after a dehydration process, gives the Klila. The chemical composition of this product varies regarding fat content. Water availability Aw varies from 0. Fat rate can vary a lot from region to region from 9. The protein rate also varies a lot: between The lactose concentration can range within 1. The microbiological quality of Klila depends mainly on the quality of the raw milk used and all hygienic factors that surround milk production. The physicochemical conditions that prevail inside Klila are not favourable for the microbial growth. Some people prefer to consume fresh Klila with dates and green tea. For more than 10, years, dairy products and among them, human beings have daily consumed cheeses \[ 1 \]. This long association results from the coevolution between breeders and animal herds in a specific environment. As such, a strong traditional savoir-faire was progressively developed. From now on, it is an important feature of humankind essential to preserve \[ 2 , 3 \]. In Algeria, many local kinds of cheeses are produced, differing from place to place according to their name, the process—which is frequently complex—, the dairy cattle, etc. They are characterized by specific organoleptic—texture, aroma—and nutritional features particularly appreciated by consumers. Among Algerian cheeses, Klila has been consumed everywhere in the Maghreb area. Authors indicate a probable origin dating back to Antiquity, knowing that local consumption certainly changed a lot from time to time \[ 5 \]. Elsewhere throughout the world, some similar cheeses are made even if their local denomination varies from place to place: Jameed and Arish-Kishk or Trachanasen are, respectively, consumed in the regions surrounding the Persian Gulf and in the Middle East. Ayib and Ahaggar are products from Ethiopia and Niger. Klila is considered as a traditionally farmhouse made cheese. Local know-how certainly contributes to the specificity of the cheese features, namely its sensory and nutritional characteristics. The nutritional value of Klila is particularly interesting for the human diet: the protein rate is high Min: Indeed, the shelf life can reach 2 years or more \[ 4 , 7 , 8 \]. Klila consumption is recommended to people suffering from metabolic diseases such as diabetes or high cholesterol levels, especially Klila made with milks from goat grazing Trigonella foenum-graecum L, an aromatic herb also called fenugreek or locally, el halba. At the end of the process, in some areas, women keep the Klila cheese in goatskin sacks called Mezwed \[ 6 , 9 \]. This form of storage is adapted to the nomadic trade of the Saharan tribes, which prevailed for centuries until recently. Today, Klila is generally stored in glass jars or in tulle bags. It is freshly consumed or after drying everywhere in Algeria, whatever the rural or urban location \[ 10 , 11 \]. The geographical delimitation of the regions where Klila is made appears in Fig. In the countryside, Klila is usually consumed once or twice a week, regardless of whether it is farmhouse or purchased \[ 2 , 13 \]. Despite the positive arguments, local cheese consumption has been declining for many years \[ 8 \]. There are many reasons for this: livestock farming is becoming less important, which leads to a drastic reduction in milk production. In the meantime, not many cheese farmers are setting up. The lifestyle and consumption of the Algerian have also changed. Nowadays, Algerians prefer to buy imported industrial products, which are easier to find and cook, rather than local artisanal foods. People in drylands depend on the land for their food and livelihoods, mainly through agriculture and pastoralism. Climate change has direct impacts on livelihoods, food and water security, land degradation, and biodiversity in dryland regions. Solutions for the protection of these regions must address both water, land, and vegetation, but more importantly, human resources and their know-how and adaptive genius by enhancing their environmental advantages and traditional practices \[ 14 \]. For these reasons, it is essential to protect and promote the traditional products of these regions in order to maintain their dietary diversity and ancestral methods, especially those of dairy production. There is a renewed interest in local products in Algeria illustrated by the publication of many scientific articles \[ 6 , 10 , 15 \]. The main objective of this paper is to have the Klila recognized as a traditional cheese typical of arid regions, an essential step to propose, in the future, a label for this traditional Algerian cheese. We have structured this review into four chapters: The traditional practice of Klila making, the chemical composition and physicochemical properties of Klila; microbiological aspects of Klila and nutritional and organoleptic properties. Klila is the product obtained by the following general steps: the milk is abroad allowed to curdle spontaneously by its adventitious flora. The curdled milk obtained is churned. The result is butter and leben a sour skimmed milk. The leben is slightly heated so that it turns and the whey separates from the dry matter. After draining and lightly pressing the cheese, a fresh, fat-free cheese is obtained. This cheese can be consumed fresh or dried in the sun to make Klila: an extra hard cheese. The type of milk used leads to different appearances Fig. The Sun bleaches and disinfects cheese. The ultraviolet rays combined with oxygen eliminate stains, sanitize the cheese and make it light. If the cheese is dried in the sun for a long period, it tends to turn yellow, due to the Maillard reaction, which can lead to browning. In a previous work, a sensory analysis carried out with trained judges, cheeses were easily discriminated according to their crumbliness, fat content, degree of rancidity and aftertaste. The sensory analysis also showed that cow's milk Klila was preferred to cheeses made from ewe's milk and goat's milk. Appearance of Klila cheese following the used milk. A : Klila made with goat milk. B : Klila made with ewe milk. C : Klila made with cow milk. In Figs. Step 2. In between, it has to be preserved from any sudden tremor. Step 3. A production of lactic acid by the adventitious lactic bacteria causes the curdling of the milk. Klila cheese making \[ 4 \]. Illustration of the main steps of the Klila cheese making. In fact, depending on the season, the curd can be obtained in two different ways. Extreme temperatures—cold or hot—are known to affect the acidification stage and, consequently, the shelf life of the cheese. They lead to the development of mould and excessive drying of the curd. For these reasons, the cheese is preferably but not exclusively produced in the spring in situ survey findings. In summer, the morning milk is mixed with the milk from the previous evening milking. The ambient temperature allows the microbes to grow quickly. In winter, the morning milk is mixed with a little volume of sour milk from the day before Lben, see below. The vat is kept near to a heat source oven or other. Step 4. The churning causes the separation of the butter from the acidulous skimmed milk. The butter is further transformed into Dhane or Dhen , a typical product resulting from two cooking steps. To obtain Dhane, salt, Juniperus leaves and cotula flowers Juniperus thirifera L. After cooking, the supernatant is removed and the liquid filtered. The butter is then cooked again with barley semolina and onions. The remaining liquid is the Dhane butter. Step 5. After cooling, the curd is drained in a tissue sack and pressed between a flat stones. The shape of the product looks like a pancake \[ 4 \]. Step 6. It is noteworthy that Klila cheese making is quite similar whatever the region in Algeria \[ 4 , 6 , 7 , 15 \]. In detail, however, some differences can be observed. For instance, Mattiello et al. Mennane et al. In this case, the curd is also grinded and mixed with whey, dates, butter, spices or barley wheat. Then, the mixture is divided into small balls to be dried by the sun. Figures 3 and 4 summarize the successive steps of the cheese making. Cheeses similar to Klila include 'Jameed', which is preferably made from sheep's or goat's milk, but can also be made from cow's and camel's milk. It is prepared from 'Lben', by heat treatment; the draining is done on a cloth, and the product is salted, kneaded, and then dried in the form of large solid balls or other forms \[ 16 \]. Chhana is a cheese that is based on the lactic coagulation of milk to recover the curd after separation of the whey. This cheese is preferably prepared with cow's milk, which gives a cheese with a smooth texture and a sweet taste. Another example, 'Paneer', a popular indigenous dairy product in India, resembles a variety of unripened soft cheese that is used in the preparation of a variety of culinary dishes and snacks. It is made by coagulating milk with heat and acid, trapping almost all the fat, casein complexed with denatured whey protein and some of the salts and lactose. The paneer has a marbled white appearance, a firm, cohesive and spongy body, a tight texture and a sweet-acid-nutty flavour. The preparation of paneer using different types of milk and various techniques results in a wide variation in the physicochemical, microbiological and sensory quality of the product \[ 17 \]. The chemical composition of Klila can differ widely. This is partly justified by the type of milk used—i. The other factors are well known: lactation step, genetic, sanitary aspects, feeding, hygiene, edaphic characteristics \[ 15 \]. However, it is difficult to identify relationships between parameters to evaluate their influence, solely and globally. It is explained by the duration of the draining step. The longer, the dryer \[ 10 \]. It was also proven that edaphic factors and feeding influence strongly the final dry matter level \[ 18 \]. To our knowledge, water availability Aw was seldom measured. Benamara et al. According to the authors, these so low values are explained by the intensity of the cooking step and the duration of the pressing and the drying steps. Generally, foods with Aw bellow 0. Fat rate can vary a lot from region to region. This parameter depends on the season, feeding practices and the cattle race. The concentrations measured range from 9. These values are in accordance with those obtained by Leskir \[ 11 \]. For example, \[ 11 \] obtained the following measures for cow, goat and sheep milk cheeses: This parameter is known to be strongly influenced by the quality of the animal feeding, especially the nitrogen intakes. The crossing of protein and fat parameters with seasonal, feeding and breeding practices explain the discrepancies observed between the Klila produced throughout Algeria \[ 15 \]. Even if the protein rate tends to diminish during lactation to re-augment just before the drying up, the quantity and the quality of the feeding is not regular enough to guarantee constant cheese yields \[ 20 \]. The ash rate is less provided and variable \[ 10 \]. Harrati \[ 7 \] measured a concentration close to 1. This difference can be partially explained by the quantity of Lben used for the cheese making \[ 8 \]. Among ashes, sodium, phosphor, calcium and potassium were specifically evaluated Table 1. It is noteworthy that the wide differences indicated in this table are justified by the type of Klila analysed, dry or fresh, and the milk used \[ 2 \]. Concerning the lactose rate, Harrati \[ 7 \] indicated that the concentration can range within 1. This hypothesis was confirmed by \[ 21 \]. Even if the presence of lactose in the cheese can be seen as dangerous risk of late blowing , the very low Aw value preserves the cheese from any further defect. The acidification step results from the activity of the wild lactic acid bacteria present in the raw milk. The presence of these bacteria—quantitatively and qualitatively—is influenced by hygiene practices during milking and the type of milk used—cow, goat, ewe \[ 22 \]. They settle in the milk but are not necessarily selected. Contrary to back slopping practices \[ 3 \], Klila cheese making are not linked from day to day. Hence, only the most adapted bacteria to the ambient conditions have the possibility to overwhelm other microbes \[ 23 \]. The metabolism of lactic acid bacteria allows the pH of Klila to reach values ranging within 4. As such, total titratable acidity, expressed in Dornic degrees, varies a lot: between 23 and Klila is frequently designed as an acid cheese \[ 4 \], even if, according to \[ 25 \], this feature can change from one region to another. During the Klila storage, lactic acid and salts concentrate decreases its water activity, and this helps to protect it from microbial spoilage \[ 26 \]. Four main contamination sources must be controlled: the environment litter, hay, cowpats, ground hygiene, etc. As such, the microbial charge can be vary a lot, quantitatively and qualitatively Table 2. Concerning the total microbial count aerobic mesophilic flora , we observed that this parameter was clearly influenced by the origin of the milk: ewe, goat or cow. For instance, it is observed that farmers are more attentive to the hygienic conditions of their cows during milking than farmers breeding ewesor goats Benamara, personal uncommunicated results. Total coliforms generally originate from the biofilms settled inside the milking machine. They can be correlated with the faecal coliforms. Nevertheless, the link between these two microflora is not automatic. The levels observed and reported by \[ 8 \]—between 1. Meribai et al. The counts were low: less than 1. In some cases, as referred by \[ 11 \], total and faecal coliforms were never detected. This observation is explained by the strict hygienic conditions applied during milking. However, we can also indicate that these results were specifically gathered in farms in which the milk was used for Klila production. Farmers were hence aware of the necessity to respect hygiene conditions during milk production. From a general point of view, the physicochemical conditions that prevail inside Klila are not favourable for the microbial growth: the pH is rather low and the acidity high, as indicated above. The low Aw also leads to the disappearance of many microbes \[ 8 \]. Moreover, the barrier effect exerted by the lactic acid bacteria maintains the undesirable bacteria at low and even undetectable levels. It can be surprising to find high levels of Streptococci between 2. Faecal streptococci can originate from many sources, enteric and environmental. As such, it can be difficult to identify the reasons of their presence in Klila. If hygienic problems can be put forward in some cases, we can also propose other explanations: for instance, the rustic abilities and the ubiquity of this microbial population or, the possible confusion between faecal streptococci and other lactic acid bacteria following the medium used \[ 8 \]. Enterococci are frequently found in the core of raw milk cheeses, especially cheeses made in the countries surrounding the Mediterranean Sea \[ 27 \]. They participate in the ripening step because of their abilities to resist to the drastic conditions found inside the products \[ 4 \]. If the physiologic characteristics of these bacteria can change from strain to strain, they are often proteolytic and to a lesser extent lipolytic. Some strains have also the ability to metabolise citrate to produce diacetyle. According to Benamara et al. The number of lactic acid bacteria—with the MRS medium—was evaluated between 4. Mesophilic lactobacilli are the most frequently bacteria enumerated in Klila. In a recent study, Benamara et al. In brackets, we indicate the name of the bacteria in the new taxonomy \[ 28 \]. In another study on the Lactic acid bacteria isolated from traditional Algerian dairy products by Guetouache et al. This work allowed the isolation and purification of strains of Lactic acid bacteria belonging to the genus Lactobacillus with the following proportions Lb. Among these isolated lactic acid bacteria, Lb. In a study on the hygienic, physicochemical and microbiological quality of fermented and traditional butters in different regions of Algeria by Mahamedi \[ 27 \], the obtained results reveal that lactic acid bacteria have wide diversity. In addition, a significant number of the isolated strains revealed considerable proteolytic, lipolytic, antagonistic and acidifying properties. The results were remarkable for: Lc. Diacetylactis, Str. Lactic acid bacteria enable the fermentation, maturation and development of texture and flavour of many fermented products. They may also have antimicrobial activity. Thanks to this last function, the prevention of pathogenic organisms and those responsible for the food deterioration is guaranteed. Therefore, isolated and identified species can be used as probiotic cultures in yoghurts, cheeses. Of course, some of them are already used on a large scale in the dairy industry Table 3. Thus these lactic acid strains presented many interesting features, including sugar fermentation and proteolytic activities. These abilities are known to contribute positively to cheese ripening, texture changes, production of flavour compounds and its protection from antimicrobial substances. Derouiche \[ 13 \] also found lactic acid Streptococci and Lactococci. Nevertheless, for this latter population, the level was close to the detection limit, 2. The low levels of lactic acid bacteria in ripened Klila are not surprising: except some species— Pediococcus and some Lactobacilli —, the low Aw is unfavourable to the surviving of the majority of these bacteria. They only participate in the acidification step and are eliminated thereafter. Their possible role is limited to the release of their intracellular enzymes in the core of the cheeses, even if no information is available concerning the real effect of the enzymes in a so dry environment. Anaerobic spore-forming bacteria presumed Clostridium butyricum were always found at low levels: between 10 1 and 3. They were never detected by Derouiche \[ 13 \] and Benlahcen et al. The absence of these bacteria in the Klila tested is not surprising. Even if the redox potential is certainly convenient with their growth, Aw is too low. Moreover, the cattle are not fed with silage, a major source of anaerobic spore-forming bacteria. Concerning the other bacterial flora, they were systematically counted at very low levels. This is even true for pathogens: according to Benamara et al. Salmonella spp , Listeria monocytogenes and Staphylococcus aureus were never detected \[ 20 \]. Again, the physicochemical characteristics of Klila, and among them low pH and Aw are too drastic to support the growth of these microbes. Yeasts and moulds were sometimes counted at high levels: 5. Air contamination is the main explanation for the presence of these microbes in the milk and further in the cheese. In this last case however, Klila needs to be first rehydrated before use \[ 21 \]. According to Moulay et al. Frequently, especially during Ramadhan month a religious duty of the Islamic religion , Klila is dipped in milk and consumed as a cool meal. In the past, it was also used to help sick people to recover from diarrhoea Field survey by Benamara, The sensory characterisation of Klila cheeses was not studied extensively. The three types of cheeses were clearly discriminated on the following descriptors: granular, fat, acid, rancid, aftertaste. Hence, not surprisingly, the type of milk used leads to different final products. A triangular test was also made revealing that the cow milk Klila was different from the goat milk products. Sheep milk Klila was not significantly different from the other cheeses. Generally, as indicated above, goat milk is more contaminated, the milking hygienic conditions being less controlled. Therefore, the global sensory quality is variable, leading to either tasty or unpleasant products. Some aromatic and sapid compounds are concentrated in the liquid part of the cheese. It is the reason why they seem more intense. Differences of colour, as observed above Fig. Hence, the latter is less susceptible to browning reactions than the former \[ 32 \]. Sensory analysis of this type has not been extensively studied. So far, there is no in-depth work in Algeria in this context that has addressed the sensory aspect of Klila. According to a master's study on Klila cheese made in Ain Sefra, the classification of three types of Klila cheese with the three origins sheep, goat and cattle , showed that Klila cheese of sheep origin is the most granular, followed by Klila of goat and cattle origin, respectively. The difference in the grainy appearance between the three types of Klila is significant; the grainy appearance may be due to the type of microorganisms present in the milk that control the acidification and coagulation rate. Although Klila is a lean cheese, a fatter taste is observed in the cheese of bovine, then caprine and ovine origin. Klila of goat origin is the most rancid, followed by that of bovine origin and finally Klila of sheep origin. This difference in rancidity is probably related to the composition of the milk of the three animals state and type of fat, presence of lipases, etc. The rancid smell is due to the presence of butyric acid \[ 33 \]. Depending on their concentration and perception threshold, the volatile fatty acids contribute more or less to the aroma of the cheese, or, in the case of some of them, confer a rancidity defect \[ 34 \]. The acidity aspect was also checked in this study and shows that the ranking of the three cheese varieties according to acidity is as follows: Klila of goat origin, Klila of bovine origin, Klila of sheep origin. Again, it can be understood that the type of microorganisms that acidify the product is not the same, either in number or in type, in the three types of milk. Klila is a farmhouse made cheese that is consumed throughout the Maghreb area for centuries. This product is well adapted to the climatic and edaphic conditions of north Africa. The high protein rate, the low fat and salt concentrations low Aw are nutritionally interesting for the people living in south Algeria. Pathogens being unable to grow or to survive inside the Klila, so it can be stored for many months. Klila—as well as some other local products throughout the World—is exposed to the same difficulties: they are no more competitive. Thus, it is essential to gather as much knowledge as possible about the product to justify its richness and its cultural and ethnic significance. We need all the information for building a consistent approach of the Klila specificity. However, it is possible to maintain traditional food making close to industrials ways on condition that, the former bring to the consumer other values than the latter: rooting to the Algerian terroir, historical heritage, strong adaptation of the product to the edaphic particularities, know-how, etc. So, it is essential to obtain a label like that of traditional Bouhezza cheese Oum El Bouaghi, east of Algeria the first traditional dairy product to be labelled in Algeria. A labelled cheese must respect strict criteria concerning the quality and geographical origin of the milk, stages of production, proportions of its components salt, fat, etc. The process of labelling Klila must therefore begin with the establishment of specifications. Tamang JP, Kailasapathy K. Fermented foods and beverages of the world. London: CRC Press; Book Google Scholar. Leksir C. Demarigny Y, Gerber P. Usefulness of natural starters in food industry: the example of cheeses and bread. Article Google Scholar. Sensory, microbiological and physico-chemical characterization of Klila, a traditional cheese made in the south-west of Algeria. Afr J Microbiol Res. Typical dairy products in Africa from local animal resources. Ital J Anim Sci. Traditional dairy products in Algeria: case of Klila cheese. J Ethn Foods. Google Scholar. Harrati E. Le Klila; specialty doctoral thesis. Caen: University of Caen; Khoualdi G. The dairy chains in North Africa Algeria, Morocco and Tunisia : from self sufficiency options to food dependency? Leksir C, Chemmam M. Livest Res Rural Dev. J New Sci Agric Biotech. Lait et produits laitiers. Guetouache M, Guessas B. Effect of processing and storage of Jameed on conjugated linoleic acid content and fat and cholesterol oxidation. Paneer—an Indian soft cheese variant: a review. J Food Sci Technol. Manufacture and characteristics of the traditional Algerian ripened bouhezza cheese. J Food Agric Environ. World J Dairy Sci. Hanzen C. Claps S, Morone G. Traditional Algerian dairy products and cheeses. Defensins: natural component of human innate immunity. Hum Immunol. Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter. Food Microbiol. Bull Soc Pharm. Boubekri K, Ohta Y. Identification of lactic acid bacteria from Algerian traditional cheese, El-Klila. J Sci Food Agric. Mahamedi AE. A taxonomic note on the genus Lactobacillus: description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck , and union of Lactobacillaceae and Leuconostocaceae. Int J Syst Evol Microbiol. Arezki AA. Adv Environ Res. Colour assessment of milk and milk products using computer vision system and colorimeter. Int Dairy J. Goat cheese flavor: sensory evaluation of branched—chain fatty acids and small peptides. J Food Sci. Spinnler HE. Sci Aliment. Cuvillier D. Cheese yield. Understand and improve. Bourgogne Cheese Center. Pougheon S. Download references. You can also search for this author in PubMed Google Scholar. RNB carried out the field survey, the data analysis, and the preparation and writing of the manuscript. MB contributed to the design of the study and the writing of the manuscript. KI, BM-B contributed to the methodology. YD contributed to the writing of the manuscript, the methodology and the data analysis. All authors have read and approved the final manuscript. Correspondence to Meryem Benahmed. Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. Reprints and permissions. Benamara, R. Algerian extra hard cheese of Klila: a review on the production method, and microbial, organoleptic, and nutritional properties. Food 9 , 41 Download citation. Received : 11 May Accepted : 10 October Published : 19 October Anyone you share the following link with will be able to read this content:. Sorry, a shareable link is not currently available for this article. Provided by the Springer Nature SharedIt content-sharing initiative. Skip to main content. Search all BMC articles Search. Download PDF. Abstract This paper reviews the traditional practice of Klila production, its microbiological, physicochemical and nutritional properties and aims to raise awareness of Klila. Introduction For more than 10, years, dairy products and among them, human beings have daily consumed cheeses \[ 1 \]. Geographical delimitation of the Klila production. Full size image. The Klila making, a traditional practice Klila is the product obtained by the following general steps: the milk is abroad allowed to curdle spontaneously by its adventitious flora. Chemical composition of Klila The chemical composition of Klila can differ widely. Table 1 Chemical composition of Klila produced from different milk Full size table. Microbiological aspects of Klila The microbiological quality of Klila depends mainly on the quality of the raw milk used and all hygienic factors that surround milk production. Table 2 Microbial composition of Klila data expressed in colony forming unit per g Full size table. Table 3 Bacterial strains isolated from Klila cheese Full size table. Spinnler, The acidity aspect was also checked in this study and shows that the ranking of the three cheese varieties according to acidity is as follows: Klila of goat origin, Klila of bovine origin, Klila of sheep origin. Conclusion Klila is a farmhouse made cheese that is consumed throughout the Maghreb area for centuries. Book Google Scholar Leksir C. Google Scholar Harrati E. Google Scholar Khoualdi G. Google Scholar Hanzen C. Google Scholar Cuvillier D. Funding This study is a team effort and does not fit into any project. View author publications. Ethics declarations Competing Interests The authors declare that there is no conflict of interest. Additional information Publisher's Note Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. About this article. Cite this article Benamara, R. Copy to clipboard. Contact us Submission enquiries: Access here and click Contact Us General enquiries: info biomedcentral.

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