Bouhezza, a traditional Algerian raw milk cheese, made and ripened in goatskin bags
Bouhezza is a traditional Algerian ripened cheese made in goatskin bags. The aim of this study was to characterise the chemical composition and proteolysis of Bouhezza as well as the microbial ecosystems that are present in this cheese using numerations and PCR-TTGE profiles. The microstructure of the cheese was also observed using confocal microscopy.
Uncommonly Thorough Hydrolysis of Peptides during Ripening of Ragusano Cheese Revealed by Tandem Mass Spectrometry
the objective of this study was to identify the extent of casein hydrolysis and the peptides released in the watersoluble
fraction of Ragusano cheese. The potential presence of bioactive peptides was also investigated.
Tina wooden vat biofilm: A safe and highly efficient lactic acid bacteria delivering
The objectives of this work were to further describe the Tina biofilm composition and organisation, to assess its safety by systematic pathogen enumerations,to question its way of cleaning and maintenance and to quantify, using microfiltrated milk, the release of microflora, in particular lactic acid bacteria, from Tina.
Variability of Bacterial Biofilms of the “Tina” Wood Vats Used in the Ragusano Cheese-Making Process
The objectives of this study were (i) to further explore the dynamics of the Ragusano cheese bacterial ecosystem at different times of the cheese making by using direct molecular fingerprinting methods and (ii) to assess the potential role of the tina’s biofilm in the inoculation of the milk.
