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...
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....
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...
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...