Abstract
Microorganisms (aerobic bacteria, coliforms, lactic acid bacteria, psychrotrophs, lipolytic bacteria and yeasts) were isolated from 20 samples of shmen, a traditional clarified butter made from sour camel milk in the Algerian Sahara. The values of pH, titratable acidity, NaCl, total solid, moisture, and fat content ranged from : 3.11-4.97, 0.19-0.36%, 1.04-2.15%, 64.03-65.11%, 34.40-34.99%, and 49.90-56% respectively. A total of 181 isolates of lactic acid bacteria were identified as Lactobacillus plantarum (40 strains), Lactobacillus delbrueckii ssp. bulgaricus (35 strains), Lactococcus lactis ssp. lactis biovar diacetylacti (22 strains), Lactococcus lactis ssp. cremoris (18 strains), Lactobacillus paracasei ssp. paracasei (10 strains), Leuconostoc pseudomesenteroides (9 strains) and Leuconostoc gelidum (12 strains) Enterococcus faecium (35 strains). Yeasts were isolated from all samples (55 isolates). Of these, 40 were identified as Saccharomyces cerevisiae and 15 isolates were identified as Saccharomyces sp.
Highlights
Indigenous dairy products made from different milk sources are traditionally produced and consumed in a majority of African and Arabian countries (Abd-El-Malek, 1987; El Marrakchi et al, 1988a, 1988b; Ashenafi, 1996; Gonfa et al, 1999; El Gendy, 2001; AbouDonia, 2002 and Ayad et al, 2004).In the Algerian Sahara, there is a popular butter made from camel milk and is called shmen or semma (FAO, 1990)
Samples collected from Ain-Safra region had the highest mean titratable acidity (TA) value (0.36%) and the lowest mean TA was from samples collected from Saida (0.20%)
The results reported here constitute part of the study focusing on isolation and partial identification of lactic acid bacteria and yeasts from a food product hitherto not well examined: traditional butter produced from camel milk in the Sahara regions
Summary
Indigenous dairy products made from different milk sources (cow, buffalo, sheep and goats) are traditionally produced and consumed in a majority of African and Arabian countries (Abd-El-Malek, 1987; El Marrakchi et al, 1988a, 1988b; Ashenafi, 1996; Gonfa et al, 1999; El Gendy, 2001; AbouDonia, 2002 and Ayad et al, 2004).In the Algerian Sahara, there is a popular butter made from camel milk and is called shmen or semma (FAO, 1990). The Touaregs (nomad tribe of Sahara) improve its preservation quality by transforming it into a clarified butter (shmen). This product has played a major role in the diet of Touareg communities in the Sahara and today, there is a special demand for this product among consumers. Can be preserved for up to one year depending on the moisture, humidity and room temperature of the storage place. This product is eaten as butter, used as oil for food preparation or for cooking, or used as a hairdressing and as a skin cosmetic by both sexes. Shmen is used for roasting coffe beans in special Touareg traditional ceremonies
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