MOROCCAN TRADITIONAL FERMENTED DAIRY PRODUCTS: CURRENT PROCESSING PRACTICES AND PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES - A REVIEW

Abstract

Milk is an important source of energy and a wide range of vital nutrients, but can also harbor a variety of microorganisms that can be important sources of foodborne diseases. Storage conditions and poor processing of raw milk can lead to spoilage and reduced food safety. Indeed, the role of milk fermentation is to mitigate the impact of these conditions by enhancing shelf life and food safety. Traditional fermented dairy products are widely distributed in Morocco and rely on product specific microbiota responsible for texture, aroma and flavor. Therefore, the knowledge of indigenous microbiota of Moroccan raw milk and fermented dairy products can be of great interest in preservation of Moroccan traditional dairy products. The traditional dairy products included in this review are Lben (a fermented milk), Rayeb (a coagulated fermented milk), Zebda beldiya (a raw fresh butter), Smen (a fermented butter), and Jben (a fresh cheese). Other products were referred as Lfrik (a fermented camel milk) and Klila (a hard cheese). Little information is available on the general characteristics and processing practices of these traditional fermented dairy products. Therefore, this review will provide a brief overview of available data about artisanal dairy products preparation, and physicochemical and microbiological characteristics.