Traditional dairy products in Algeria
Case of Klila cheese
Bibliographic Data
| ID | 5168841 |
|---|---|
| Authors | Choubaila Leksir (University of Guelma, corresponding author), Sofiane Boudalia (0000-0002-7729-185X, University of Guelma), Nizar Moujahed, Mabrouk Chemmam (0000-0003-2343-4453, University of Guelma) |
| Year | 2019 |
| Volume | 6 |
| Issue | 1 |
| Pages | 7 |
| Publication date | 2019-09-02 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Ethnic Foods (JOURNAL) |
| Journal identifiers | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1186/s42779-019-0008-4 |
| OpenAlex | W2972004847 |
| Language | EN |
| Citations received | 1 |
| References cited | 37 |
The cheese Klila occupies a very important socio-economic place established in the rural and peri-urban environment. It is a fermented cheese produced empirically in several regions of Algeria. It is the most popular traditional cheese and its artisanal manufacturing process is still in use today. The processing consists of moderate heating of "Lben" (described a little farther) until it becomes curdled, and then drained in muslin. The cheese obtained is consumed as it stands, fresh, or after drying. When dried, it is used as an ingredient after its rehydration in traditional culinary preparations.In this review, we expose the main categories of traditional Algerian dairy products; we focus mainly on the traditional Klila cheese, its history, origin, and different manufacturing stages. We recall the different consumption modes and incorporation of Klila cheese in the culinary preparations
Business · Dairy industry · Farmer cheese · Ingredient · Manufacturing process · Milk products · Agriculture and Rural Development Research · Animal Diversity and Health Studies · Chemistry · Probiotics and Fermented Foods · Food Science
| Citations per year | 0.25 |
|---|---|
| Citation span | 2022 - 2022 (1) |
| Highly cited | No |