Abstract
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.
Highlights
In Algeria, the consumption of dairy products is an old tradition linked to livestock farming, since dairy products are made by means of ancient artisanal processes, using milk or mixtures of milk from different species [1,2,3,4]
There is a wide variety of artisanal dairy products, their denomination as well as their manufacturing process differing from one region to another
Dry Klila As it can be eaten fresh, “Klila” cheese can be cut and dried (2 to 15 days depending on the season) and used after rehydration as an ingredient in culinary preparations
Summary
In Algeria, the consumption of dairy products is an old tradition linked to livestock farming, since dairy products are made by means of ancient artisanal processes, using milk or mixtures of milk from different species [1,2,3,4]. Lben “Lben” is one of the best-known products of artisanal milk processing; it is prepared following the churning of “Raib” and butter separation [27]. Fresh Klila To avoid degradation during the storage phase, “Lben” is heated moderately (55–75 °C) until whey is separated; the coagulum obtained, called “Klila,” made in several regions of Algeria, is consumed as a fresh cheese after natural draining [4,5,6, 38].
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