The effects of slaughter age (2 years vs 9 years) and post mortem time (6, 8, 10, 12, 24, 48 and 72h) on meat quality characteristics and protein changes in Longissimus lumborum muscles of the Algerian Sahraoui dromedary were investigated. Muscles of young dromedaries evidenced a slower acidification process, a higher water holding capacity at 6h post mortem and a significantly higher myofibrillar fragmentation index throughout the post mortem time. The SDS-PAGE of myofibrillar proteins revealed changes in protein profiles. Meat from young dromedaries was characterized by the highest percentage of desmin (p < 0.01) and a decrease for α-actinin (p < 0.05) and desmin (p < 0.01) during post mortem time. Western blot revealed an intense degradation of troponin T in younger dromedaries, with an earlier appearance of the 28 kDa polypeptide highlighting differences in the proteolytic potential between dromedaries of different ages. Data suggest that the investigation of the muscle proteome is necessary to set targeted interventions to improve the aging process of dromedary meat cuts.

Bouhezza is the unique traditional cheese that has undergone a process of recognition of the quality sign in geographical. This cheese is manufactured and ripened inside an animal skin bag using raw goat’s, cow’s or ewe’s milk. It has a particular traditional process which still preserved in some localities at the Chaouia area, East of Algeria. In the present paper we will descript the traditional manufacturing process, from the skin-bag preparation “chekoua or Djeld” to the final ripened cheese. Also, we highlights the last results on the Bouhezza characteristics focusing on its microbiological quality and the role of its autochthonous lactic acid flora.

One of the main trends in the cheese industry in Algeria is the manufacture of processed cheeses of satisfactory quality and at competitive prices. In this context, this study was conducted with the aim of formulating a spreadable processed cheese preparation that meets consumer requirements on the organoleptic aspect and with the lowest possible manufacturing cost. For this, several formulas have been tested by playing, mainly on the proportions of Cheddar and Emmental cheeses. Six samples of processed cheese spread were thus prepared and characterized on the physicochemical, rheological and sensory level. The results obtained show that the substitution of Emmental by Cheddar does not affect the characteristics of the processed cheese obtained. The sensory profiles of the spreadable processed cheeses submitted to the descriptive test reveal that the best scores are awarded for the 75/25% Cheddar/Emmental and 25/75% Cheddar/Emmental cheese samples which presented a creamy texture which was appreciated and judged superior by most panel members. Tasters ranked the spreadable processed cheeses (including the control cheese) in order of preference, assigning the first rank to the processed cheese made with 75% Cheddar followed by that made with 75% Emmental. The control processed cheese was ranked 5th. Thus, according to the results obtained, it would be possible to propose a formulation of processed cheese by replacing a large proportion of Emmental with cheddar while ensuring acceptable sensory quality and with a competitive price since Cheddar is less expensive than Emmental.

Mesophilic and thermophilic spore-forming bacteria are potential contaminants of milk powder and are considered as quality indicators of this product. In this study, we performed an enumeration of mesophilic and thermophilic spore forming bacteria on 3 types of milk powder used in Algeria: industrial, packaged and breast milk substitute. The 12 samples were evaluated using a heat treatment of i. 80°C for 12 min; ii. 100°C for 30 min; and iii. 106°C for 30 min. A count of contaminating flora and a search for some pathogens were also carried out, and some physico-chemical characteristics (pH, acidity and moisture content) of the quality of these powdered milks were measured. The results obtained show that only the LI-A and LI-B samples used by the dairy plant exceed the standards set for spore-forming bacteria, total and fecal coliforms, mesophilic aerobic germs, yeasts and molds. The other milk powder samples are of good food and health quality, fit for consumption and meet national and international standards.

Thornback ray gelatin hydrolysates, at different hydrolysis degree (DH), are prepared by treatment with Bacillus subtilis A26 proteases. Their antioxidant potential was investigated by measuring the 2,2 -diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the reducing power, while their antibacterial activity was investigated by evaluating the inhibitory effect against 3 pathogenic strains (M. luteus, S. aureus and E. coli) using the agar diffusion technique. The two-antioxidant activities tested are dose dependent and negatively associated with DH. The DPPH scavenging activity reveals a median inhibitory concentration (IC50) of 1mg/ml and 1.36 mg/ml when the DH is 8% and 2.81%, respectively. Apart from the hydrolysate of which the DH is 11%, which has no effect on E coli and a markedly reduced effect against S. aureus, the various hydrolysates showed good anti -bacterial activity although it tends decreased as the DH increased. However, the observed difference remains small.

Omnipresent in our daily lives, aluminum (Al) is one of the most dangerous trace metal elements for human health. We are exposed to it daily, through diet, application of antiperspirants, use of antacids, vaccination, etc. Exposure is therefore unavoidable, and every day moderate levels of this metal enter the body and are capable of accumulating in certain organs. Despite this, the majority of the human population is not at obvious risk of aluminum toxicity, since our body is equipped with several mechanisms that do not allow easy absorption and accumulation, and facilitate its elimination. Therefore, a very small amount of Al will reach the different organs and tissues (lungs, liver, brain, etc.). High exposure to Al leads toxic effects to pulmonary, gastrointestinal, cardiovascular, hematological, musculoskeletal, neurological, hepatopancreatic, etc. The most exposed populations are dialysis patients, long -term antacid users, and Al professionals.

Adolescence is a period of transition between childhood and adult life. An unsuitable lifestyle due to poor eating habits, overweight, smoking, etc. has been identified in this population, and has harmful consequences on the health of these young people. The objective of this study was to describe the nutritional status of a sample of adolescents from the city of Oum El Bouaghi. A cross-sectional descriptive study by a questionnaire that was carried out among 194 adolescents (55.67% girls) aged between 10.42 and 18.05 years old (13.82 ± 2.66 years old). The significance threshold was 0.05. The results showed that 5.15% of adolescents had a non-communicable disease (p<0.001) and 82.09% had a family history of diabetes (p<0.001). Active smoking accounted for 7.73% of respondents and 22.68% were passive smokers. Moreover and regardless of gender (p˃0.05), these adolescents had a high consumption of fatty products (2.88 ± 1.12 times/day) and sugary products (3.41 ± 1.49 times/day), while, in their diet, the part of fruits and vegetables was below international recommendations (1.84 ± 0.98 times/day). This type of diet was associated with regular frequentation of fast food with an average of 5.25 ± 3.07 times/month. The prevalence of overweight (including obesity) was 27.32%. This study raises the fact of encouraging adolescents to adopt a balanced and varied diet in addition to healthy eating habits that will promote healthy development and good health in the future. In the future since a healthy diet can help to maintain a proper weight.

The synthesis of exopolysaccharides (EPS) has been reported in thermophilic microorganisms. These organisms are not pathogenic and their exopolysaccharides offer properties of resistance to the presence of salts, high temperatures and extreme pH. Thermophiles also allow short fermentation processes, a decrease in the viscosity of the fermentation broth in comparison with milder temperature conditions, and their EPS show a high molecular weight which generates very stable emulsions. Moreover, the optimization of the physico-chemical conditions for the production of EPS and for the growth of these microorganisms on inexpensive culture media can improve the economic profitability of their exploitation. The objective of this work is to isolate and characterize thermophilic bacteria from the hot spring of Hammam Grouz (province of Mila, Algeria) then to prospect their production of EPS on different solid and liquid media. Nine strains were purified and characterized using a phenotypic approach, and by studying the effect of culture medium conditions and composition on their growth and their EPS production. Thus, the strains present Gram-positive or Gram-negative rod cells and are able to form endospores. They are mildly thermophilic, strictly aerobic, and can grow at up to 5% (w/v) salinity and over a wide pH range. All strains are able to ferment different sugars and use them as their sole source of carbon and energy. The EPS production of eight strains was confirmed by India ink staining and the assay of EPS production of five strains was estimated by quantification of total sugars on two different liquid media after 72 hours of incubation at 60 °C. The results revealed a better production on galactose medium. This work should be continued in order to characterize the produced EPS and to estimate their potential.

The objective of this study is to describe the traditional manufacturing steps of couscous enriched with Gartoufa as well as the patterns and reasons for its consumption in the wilaya of Ghardaïa. A survey was carried out with 32 women residing in Ghardaïa. The results showed that after sieving durum wheat semolina into fine and coarse fractions, the latter one is mixed with Gartoufa powder (46.87% of cases) and then hydrated with salted water. After mixing and rolling, sieving, finishing operations (addition of Gartoufa powder during the finishing step for 53.13% of cases) and pre-steaming, the wet couscous is dried in the shade, conditioned and then stored. The enriched couscous dish is eaten mainly with sauce or as a salad for various therapeutic reasons.

Whey is a cheese industry co-product, its rejection as waste will cause environmental pollution if not treated. Whey proteins have a high nutritional value and excellent functional properties as solubility, ability to absorb and fix water, gelation, emulsifying and foaming properties. Rejecting whey is a huge economic loss. This study aimed whey valorisation rejected by cheese factories by its incorporation in dairy foams (chocolate mousse). In the first part, we performed liquid whey physicochemical characterization. In the second part, we proceeded to the whey incorporation in substitution of milk at rates 25, 50, 75 and 100%. Prepared chocolate mousse formulas presented fat content, total dry extract and protein rates respectively: (2.27 – 3.47 g/100g); (32.17 – 36.03%); (1.39 – 3.91 g/l); and expansion rates between 22.16 and 78.08%. The obtained chocolate mousses showed as organoleptic characteristic quite similar to those of the reference formula for foaming texture and flavour with a pronounced chocolate taste (no significant difference). The mousse formula prepared with 100% of whey was the most preferred.

Fungal strain isolated from dried apricot was identified as Aspergillus niger by cultural and morphological characterization. Proteolytic enzyme production was carried out by solid state fermentation on wheat bran medium. The crude enzyme extract of Aspergillus niger has a proteolytic activity of 78.54 µg/ml/h (PU), with an optimum pH of 3.0 and temperature of 50 °C. The protease activity was thermoresistant after 90 min of incubation. It has the capacity to degrade wheat gliadin (Triticum durum and Triticum aestivum). It may represent a potential therapeutic path in the treatment of celiac disease.

Tébessa has always been considered a fertile ground for traditional product manufacturing practices, among these foods « rob ». A survey was conducted close to 500 households, to place this product, by determining the manufacturing process, mode (s) of consumption and the method (s) of its conservation, through a survey of 500 households in the city of Tébessa. Our survey is carried out by a questionnaire according to a random sampling in cluster. Rob is a traditional product, obtained after mixing zebda and date syrup extract, widely known in Tébessa both in rural and urban areas. Its preparation begins with that of the zebda using often cow's milk. The second step is the extraction of the date syrup, based on cooking the dates in boiling water after cleaning and then filtering it to obtain the syrup. Quality and yield are mainly linked to the control of the different stages and the quality of the raw materials used. All housewives keep the rob under the same conditions: away from light in a cold place, in a leather bag or in a glass or clay bucket hermetically sealed, some (2%) add the lemon to improve the conservation. A rob is characterized by its high levels of carbohydrates and fat, often accompanied by several foods (pancake, mesfouf, r’fis, etc), as it can replace all sources of fat, dates or honey. The preservation of national and social-cultural heritage must go through the supervision and organization of traditional production.

Our study aims to determine the amount of energy provided by food consumed by middle distance runners from Brazzaville athletic league clubs during the competition period and to compare these intakes against recommendations. A food consumption survey was conducted among 22 athletes ranging in age from 18 to 30 years old. The method used was that of the weekly planner. The amount of food ingested was determined by usual household measurements converted to weight. The results indicated that the energy intake was 6131.61±636.93 kcal in girls and 5237.99±694.64 kcal in boys, respectively. These inputs were in line with the recommendations. In contrast, the carbohydrate percentages were 64.60% and 67.98% respectively for girls and boys. These carbohydrate intakes were above recommendations. However, the opposite was found for lipid intakes which were below recommendations (16.17% for girls vs 16.45% for boys). Concerning proteins, the intakes found were 19.24% in girls and 15.56% in boys. This was above the recommendations. In addition, the found energy intakes (FEI) were higher than the energy expenditure (EE) of the athletes. Likewise, the gaps between national and world records in all middle distance events were significant and performance very weak compared to African and world data. In conclusion, the diets of the middle distance athletes were high carbohydrate, low lipid and high protein values. These values are considered to be limiting factors in the performance of athletes.

Thermophilic microorganisms isolated from natural hot environments can represent an important source of microbial biodiversity with high value-added biomolecules. Among these biomolecules, glycoside hydrolases are of great interest for the food industry because of their unique reaction properties at high temperatures, their resistance to high salinity and their stability under different environmental conditions. In order to study some of their hydrolytic potential, 11 aerobic and facultative aerobic thermophilic bacterial strains were isolated from water and sediment samples taken from Hammam Salhine hot spring in Azzaba (wilaya of Skikda). The study of the physicochemical characteristics of this spring showed that it had a neutral pH, water is mesothermal and characterized by a strong mineralization. A phenetic characterization was carried out, and allowed to have access to some morphological, biochemical and physiological properties of these microorganisms and which were used for a numerical taxonomy and thereby construction of a phenotypic tree. The bacterial strains form Gram-positive rods with the presence and/or absence of endospores. They are moderate thermophilic, aerobic, neutrophilic and non-halotolerant bacteria. Four types of hydrolases were identified using three different substrates. The cellulolytic and/or xynalolytic activities were more encountered followed by the pectinolytic and amylase activities. The quantification assay of the amylolytic activity revealed that all positive strains show a significant activity, particularly AS7. Numerical analysis allowed to classify the 11 strains of the study in 3 main phenons with low phenetic variability, but it is necessary to perform phylogenetic analysis for confirmation.

The main objective of the present study is to develop dehydrated summer squash (Cucurbita pepo) and winter squash (Cucurbita maxima) powders and to test their use in the preparation of soup. The initial moisture of the summer squash and winter squash used are 94.64 ± 0.45 % and 92.27 ± 0.28 %, respectively, with a pectin content of 7.83 ± 0.57 % for Cucurbita pepo and 6.67 ± 0.76 % for Cucurbita maxima. The winter squash and summer squash powders obtained by hot air drying have a residual moisture of 9% and 8%, for winter squash and summer squash, respectively, they have the same oil retention capacity (1.8 g/g) on the other hand they differ in water retention capacity (4.46 ± 0.23 g/g for winter squash and 2.64 ± 0.53 g/g for summer squash) and solubility (54 ± 12.48 % for winter squash and 40 ± 3.46% for summer squash). Soups prepared from dehydrated squash have lower viscosity values compared to those prepared from fresh squash (163.67 ± 12.42 Pa.s against 253.33 ± 25.16 Pa.s). The tasting panel gave the same sensory appreciation for the soup prepared from winter squash powder and its fresh winter squash control (overall acceptability between 2.2 and 2.8), unlike the summer squash powder soup which received an average appreciation. Regarding the sensory profile, a significant difference is observed for all the attributes between the winter squash powder-based soup and its control. The powdered summer squash-based soup differs significantly from its control for both color and texture criteria, on the other hand no significant difference was observed for the other criteria (external appearance, consistency in the mouth, aroma, salty taste, taste sweet, bitter taste, flavor).

The aim of this work is the search of antifungal substances from Actinobacteria strains isolated from date palm (Phoenix dactylifera) rhizosphere affected by Bayoud disease in the region of Ghardaïa desert (South-East of Algeria). Bayoud, the date palm vascular wilt, is caused by Fusarium oxysporum pathogen occurring in the date palm growing areas of Algeria and Morocco. In the last century it caused the loss of a considerable number of trees of the best cultivars and has aggravated the phenomenon of desertification. In this context, eight Actinobacteria strains and seven filamentous fungi were isolated from three soil samples and were purified and identified according to macromorphological and micromorphological characteristics. The antifungal activities of Actinobacteria isolates were tested against the seven filamentous fungi strains using Agar cylinder technique. All Actinobacteria showed an antibiotic activity against at least one fungi strain, especially against Aspergillus sp., Chrysosporium sp. and Fusarium sp.These results are very promising in the discovrery of new antifungal substances particulary against Fusarium sp.: the causal agent of the Bayoud.

The hygiene rules in university canteens are often neglected. This situation may lead to food poisoning cases among the consumers. In order to contribute to the improvement of the quality of meals, the objective of this work was to assess the microbiological quality of some food products (yogurt, cachir, dairy dessert, juice and cheese), served in the restaurant of Institute of Nutrition, Food and Agri-Food Technologies (INATAA), as well as different surfaces that could be in contact with foodstuffs (tables, knives, hands and floor). The microbiological analysis of the selected foodstuffs was based on the Algerian Official Journal n° 39, published in July 2nd, 2017, where specific microorganisms were searched and counted on selective media, following standard methods, such as Enterobacteriaceae, Salmonella, sulfitereducing bacteria, Bacillus cereus, yeasts and fungi, Staphylococcus aureus, Escherichia coli and mesophilic aerobic germs. Moreover, the three last cited microbial groups were also searched on each selected food contact surface. The results showed that the microbiological quality of the different surfaces was not satisfactory because of the presence of germs in relatively large quantities such as aerobic germs at 30°C and Staphylococcus aureus. Also, the microbiological quality of the served products such as dairy dessert, juice and cheese was satisfactory, where most of the microbial groups were present in quantities that comply with the standards. However, cachir and yogurt were respectively of acceptable and unsatisfactory microbiological quality. In view of these results, it is necessary to improve the hygiene conditions by raising the awareness of the kitchen staff to the elementary rules of hygiene, in order to reduce the germs which are at the origin of many contaminations and present a real sanitary risk.

The objective of our study is to describe the consumption of Ultra Processed Foods (UPF), and their nutritional quality in two regions of eastern Algeria during 2021. We carried out a descriptive cross-sectional study by designed and validate questionnaires. One for consumers and the other for sellers. The survey concerned 120 heads of household (including 19.2 % women) from two regions in the north-east of the country (Oum El Bouaghi and Mila). UPF were defined in accordance to the international NOVA classification (Monteiro, 2016). The consumption of UPF was assessed according to the gender, age and municipality, level of education and occupation of the heads of household. The nutritional quality of UPF was evaluated based on the information reported on the labels. Data entry and analysis was done by Epi Info software (version 7). More than half of households consume UPF on a daily basis: drinks (65.8 % of households), sweet products (52.5 % of them) with an average of 0.49 ± 0.38 times/ day; 0.49 ± 0.52 times/day respectively. Ultra-processed dairy products are consumed by 58.8 % of households with an average consumption of 0.33 ± 0.30 times/day. UPF are more widely used in the region of Oum Elbouaghi (p ˂ 0.001). Sweetened products are significantly more consumed by 25-35 years old (p = 0.002) and men consumed more drinks than women (p = 0.03). Drinks, fats and sugary products are consumed more by low-income households (p ˂ 0.001). The UPF sold on the Algerian market and consumed by the surveyed subjects are mainly energy. The share of lipids (60 %) and carbohydrates (34 %) is very high to the detriment of that of proteins (6%) and other constituents of nutritional interest. An active prevention policy and in-depth investigations to promote healthy eating habits are now necessary.

The main objective of our work is to study the effects of extraction speed, sample/solvent ratio and extraction duration on the extraction of anthocyanins from strawberries using sequential methodology. The effects of extraction speed (400-1000 rpm), sample/solvent ratio (0.25/40 to 6/40 g/mL) and extraction time (1-45 min) on total anthocyanin content (TAC) and antiradical activity (AA) were investigated. Experimental results showed that all examined parameters had statistically significant (p < 0.05) the effects on TAC and AA. The best extraction conditions were 600 rpm, 1 g/40 mL and at just 5 min with values of 15.59 mg C-3-GE/100 g FW and 7.78 mg AAE/100 g FW, for TAC and AA, respectively. These anthocyanins can be served as healthier natural antioxidant colorant additives in food industries.

Le seul traitement de la maladie coeliaque est le suivi à vie du régime sans gluten. Cependant, ce régime peut engendrer un déséquilibre nutritionnel éventuel entrainant un effet négatif potentiel sur la santé du patient. L’objectif de la présente étude est d’évaluer les apports nutritionnels d’une population d’adultes algériens atteints de la maladie coeliaque. Une étude transversale a été réalisée auprès de 32 patients coeliaques (13 hommes et 19 femmes, âge moyen de 26,3 ± 7,7 ans). Les apports nutritionnels ont été recueillis à l'aide d'un rappel alimentaire de 24 heures. Les résultats ont montré que les apports moyens en énergie et en certains micronutriments (calcium, magnésium, fer, zinc, vitamines B1, B6, B9, C et D) étaient plus faibles que les recommandations. Au contraire, les apports moyens d’autres nutriments (cholestérol, phosphore, vitamine B12 et sodium) étaient conformes aux recommandations. Les patients ont consommé en moyenne plus d'énergie sous forme de glucides (en particulier les sucres simples) et de protéines et moins sous forme de lipides que recommandé. Notre étude met en évidence des apports nutritionnels inadéquats chez les adultes atteints de la maladie coeliaque. Sur la base de nos résultats, un suivi régulier des patients coeliaques ainsi que des conseils diététiques, semblent nécessaires pour prévenir la malnutrition et atteindre une alimentation équilibrée chez ces sujets nécessitant un traitement diététique à vie.

El-Guedid est un produit carné traditionnel algérien qui est préparé à partir de viandes rouges. Il appartient à une large diversité de produits carnés salés / séchés. Cette étude a décrit les propriétés physico-chimiques et microbiologiques de différents produits de quatre origines animales et pendant toute la conservation. Les résultats indiquent que ces produits se caractérisaient principalement par une faible humidité avec une diminution moyenne de la teneur en eau comprise entre 15,6% et 16,3% pour tous les échantillons, et une diminution de l'activité de l'eau allant de 0,66 à 0,68, tandis que la teneur en sel variait de 8,8 à 19,3%. Une diminution des valeurs de pH a oscillé de 6,3 à 5,5 à T0 et T365 consécutivement, dans tous les échantillons. Les analyses microbiennes ont révélé l'absence de bactéries pathogènes telles que Listeria et Salmonella mais la contamination sporadique par Staphylococcus aureus jusqu'à un mois de maturation. Les bactéries lactiques et les staphylocoques à coagulase négative étaient les populations dominantes dans El-Guedid avec Leuconostoc mesenteroides, Lactobacillus sakei et Staphylococcus saprophyticus comme principales espèces identifiées. Toutes ces populations ont diminué au cours du processus et ont atteint de faibles niveaux (2 log CFU / g) à la fin du stockage (365 jours). Le séchage drastique d'El-Guedid a conduit à un produit carné traditionnel sûr qui pourrait favoriser sa production.

Afin de décrire l’alimentation des démunis, nous avons mené une enquête suivie de trois rappels de 24H pendant une année, auprès de 153 femmes chefs de ménages recevant une pension d’une association caritative. Les enquêtées s’endettent, et s’approvisionnent des magasins de proximités et des marchés abordables. Leur journée alimentaire est composée de quatre repas, toutefois le gouter est fréquemment sauté. Elles préparent un seul plat pour deux repas successifs. Leur alimentation est simple et monotone toute l’année, elle est à base de pâtes alimentaires, de pommes de terre, de légumes de saison accessibles et de légumineuses. Les repas sont majoritairement pris ensemble dans une seule assiette. En période de crises monétaires, les ménagères se débrouillent avec des plats à base de céréales, de lait et de leurs dérivés.

The present study evaluates the cooking quality, sensorial attributes and the nutritional value of 18 samples of regular, whole wheat, and enriched spaghetti that are commercially available in the Algerian market. Spaghetti samples were characterized in cooking quality (optimal cooking time, water absorption capacity, and cooking loss), sensorial attributes, and nutritional value. The results pointed out a good cooking quality of all pasta samples mainly their low cooking loss (< 7%). Sensory analysis showed that both regular pasta and enriched pasta were acceptable. Although whole wheat pasta received low scores for overall acceptability, their nutritional value highlighted higher fiber content compared to regular pasta.

Le lactosérum doux est un sous-produit abondant et renouvelable de la transformation fromagère de l’Edam. Il est caractérisé par sa richesse en protéines de haute valeur ajoutée qui restent non valorisées à ce jour par laitière fromagerie de Boudouaou. Dans le but d’extraire ces protéines sériques dont les propriétés fonctionnelles et nutritives sont avérées, un procédé de récupération a été appliqué. Ce procédé consiste en une thermo-coagulation de ces protéines à une température de 80 à 90 °C pendant 10 à 20 min, suivie d’une filtration et d’un égouttage à 4 °C pendant 30 min. L’égouttage du caillé de protéines récupéré est réalisé dans des moules de ricotta afin d'assurer son raffermissement et l’obtention de fromage de type Ricotta. Un bilan matière pour évaluer la reproductibilité des essais et le rendement fromager est déterminé afin d’estimer la rentabilité du procédé de valorisation du lactosérum. Les coefficients de rétention des différents constituants ont montré que la teneur en protéines du lactosérum est le facteur déterminant du rendement de fabrication en ricotta qui varie entre 0.7 % et 1.1% et du taux de récupération de matière grasse qui est constant et de l’ordre de la moitié de celui du lactosérum traité thermiquement.

Le lactosérum doux est un sous-produit abondant et renouvelable de la transformation fromagère de l’Edam. Il est caractérisé par sa richesse en protéines de haute valeur ajoutée qui restent non valorisées à ce jour par laitière fromagerie de Boudouaou. Dans le but d’extraire ces protéines sériques dont les propriétés fonctionnelles et nutritives sont avérées, un procédé de récupération a été appliqué. Ce procédé consiste en une thermo-coagulation de ces protéines à une température de 80 à 90 °C pendant 10 à 20 min, suivie d’une filtration et d’un égouttage à 4°C pendant 30 min. L’égouttage du caillé de protéines récupéré est réalisé dans des moules de ricotta afin d'assurer son raffermissement et l’obtention de fromage de type Ricotta. Un bilan matière pour évaluer la reproductibilité des essais et le rendement fromager est déterminé afin d’estimer la rentabilité du procédé de valorisation du lactosérum. Les coefficients de rétention des différents constituants ont montré que la teneur en protéines du lactosérum est le facteur déterminant du rendement de fabrication en ricotta qui varie entre 0.7 % et 1.1% et du taux de récupération de matière grasse qui est constant et de l’ordre de la moitié de celui du lactosérum traité thermiquement.

En Algérie, la consommation de la viande cunicole est insuffisamment ancrée dans les traditions culinaires algériennes, comparée à d’autres types de viande largement consommés à savoir : le poulet, la dinde et la viande ovine. L'objectif de cette recherche est d'étudier l'influence des variantes sociogéographiques, des indices de qualité intrinsèque et extrinsèque, sur la fréquence de consommation, la décision d'achat, les motivations et les principaux facteurs dissuasifs dans la consommation de viande cunicole. Une enquête a été réalisée, auprès de 360 consommateurs, à travers 15 wilayas de l’Est algérien. Les résultats nous permettent de conclure que la viande cunicole est consommée dans toutes les wilayas étudiées, avec une faible fréquence de consommation pour la majorité des répondants (79%). D'une part, elle est principalement consommée pour : le bon goût (59%) et la valeur nutritionnelle (27%). D'autre part, sa consommation est limitée, en raison de multiples facteurs : la rareté de la viande de lapin sur le marché (42%), le prix (22%), les habitudes alimentaires (17%), le manque d'information sur la valeur nutritionnelle (13%), le mauvais goût (3%) et sa ressemblance avec la viande de chat (3%). Les résultats des tableaux croisés montrent que le sexe, le statut professionnel et les zones géographiques sont trois variables, affectant de manière significative, la perception et le comportement du consommateur, vis-à-vis de la viande de lapin. Cette étude est la première à analyser le profil du consommateur algérien et à identifier les facteurs qui encouragent et entravent la consommation de viande de lapin.