Lait et produits laitier : diversification, fréquences et modes de consommation dans la tradition algérienne

الموضوعات

زراعة

روابط وملفات

التعريف والنوع

رقم الوثيقة

f0583d83-9ac2-4f03-b735-3e5f68e58d82

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل دكتوراة

نوع الملف

pdf text

أسماء الملفات

789415_1.pdf

بيانات النشر

ألقاب المؤلفين

[{"name_ar":"Meriem Derouiche ép Belamri","title_ar":"اعداد","title_en":"Preparation"},{"name_ar":"Zidoune M.N.","title_ar":"اشراف","title_en":"Supervision"}]

اللغة

French

المصدر والدورية

اسم المصدر

Lait et produits laitier : diversification, fréquences et modes de consommation dans la tradition algérienne

المحتوى والصفحات

عدد الصفحات

0

ترجمة الملخص

The present study consists of identifying the various forms of milk utilization and thevarious traditional practices of consumption, processing and conservation through a survey199of 1100 households in Tebessa. To deduce the manufacturing diagrams of the varioustraditional products manufactured in the region and to check the manufacturing diagramsof some products that are estimated to be little or unknown and to characterize them. Thebreeding in dairy farms is unproductive because it mostly extensive. These breeding aremostly family and located mainly in rural areas. The consumer population system ischaracterized by a great diversity of products, raw or processed products, local andimported, industrial or traditional. The consumption rate is higher in rural areas; theconsumption of fresh milk and traditional products is concentrated in rural areas, whileindustrial products are consumed mainly by urban. This rate is much higher in rural areasby 1420 ± 250,4 milk equivalent/year against 548 ± 167,3 milk equivalent/year, in theurban environment. On the other hand, the average consumption of an individual in theTebessa is estimated at 910 eq kg of milk / year, with a distinction that shows superiority inrural areas, close to 340 eq of milk / year against 145 eq of milk / yr/ year. The resultsshow a negative correlation between the levels of consumption of milk and its derivativesand the density of population. Twelve traditional products have been cited by theinvestigation: klila ( ,)كليلةbouhezza ( ,بوهزةmichouna ( ,)ميشونةjben ( ,)جبنrayeb ( ,)رايبlben( ,)لبنzebda ( ,)زبدةdhen ( ,)دهانlba ( ,)لباrob ( ,)الربberzguen ( )برزقنet hamloki )).حملوقيManufacture of traditional products is carried out mainly in the rural areas. The technologyof the processing of milk depends on the nature of the product.Rob and berzguen are characterized by their high levels of carbohydrates and fat and lowin protein. The microbiological quality of these products is generally acceptable. Rob has asoft texture, strong flavor, with a complex and spicy taste, while a berzguen is firm paste,brown color and sweet flavor.michouna is a fresh cheese has a total solids ranging between 461g / kg and 472g / kg. Thefat rate is between 175g / kg and 205g / kg. Its hygienic quality is satisfactory. Themichouna is a soft paste cheese, with a color that varies between white and yellowishwhite, and firm texture.

إشراف وإعداد

الإشراف

Zidoune M.N.

الإعداد

Meriem Derouiche ép Belamri

الاقتباسات الببليوغرافية