Algerian extra hard cheese of Klila: a review on the production method, and microbial, organoleptic, and nutritional properties

Abstract This paper reviews the traditional practice of Klila production, its microbiological, physicochemical and nutritional properties aims to raise awareness Klila. The main objective this review is highlight typicality propose a form labelling that could help promote it. extra hard cheese from southern Algeria. Nomadic tribes produce it goat, sheep, or cow milk. Curdled milk obtained by spontaneous fermentation. It churned recover butter. co-product, sour, fat-free milk: Lben, undergoes moderate heat treatment get fresh which, after dehydration process, gives chemical composition product varies regarding fat content. has very low water content (less than 10%) comes in pieces varying size irregular shape. dry matter, for instance, can vary 33 95%. Water availability (Aw) 0.32 0.467. Fat rate lot region 9.5 29.3 g/100 g cheese. protein also lot: between 29.9 71.4 lactose concentration range within 1.2 2.4 mL. microbiological quality depends mainly on raw used all hygienic factors surround production. conditions prevail inside are not favourable microbial growth. an example adaptation nomads’ lifestyle Algerian Sahara who use as culinary adjunct therapeutic purposes. be grinded put ingredient “Zrizri” dessert with dates clarified butter (smen). Some people prefer consume green tea.