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ÉDITIONS UNIVERSITAIRES EUROPÉENNES Bactéries lactiques du lait de chèvre algérien: Caractérisation, potentiel technologique et applications dans les produits laitiers fermentés

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£47.98 £45.58 £46.54 £47.50 £48.46 £49.42 £50.38 06 September 2026 08 September 2026 10 September 2026 12 September 2026 14 September 2026

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Description

Cette étude vise à caractériser les propriétés technologiques des bactéries lactiques isolées du lait cru de chèvre de la région de Mesra (Mostaganem), dans le contexte de la valorisation des levains lactiques locaux en Algérie. Quarante souches ont été isolées après fermentation spontanée et évaluées pour leurs capacités acidifiantes, protéolytiques et aromatiques. Quatre souches sélectionnées ont été utilisées comme levains pour la fabrication de yaourts et de fromages frais, conformes aux normes physicochimiques et microbiologiques. Les résultats sensoriels et technologiques mettent en évidence le potentiel des bactéries lactiques autochtones pour améliorer la qualité des produits laitiers fermentés à base de lait de chèvre.

Product Specifications

Format
paperback
Domain
Amazon UK
Release Date
23 January 2026
Listed Since
16 February 2026

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