Physicochemical and Microbiological Aspects of “Smen”, a Traditional Butter Made in Algeria

Kacem Mourad

Abstract


Aerobic bacteria, coliforms, lactic acid bacteria, psychrotrophs, lipolytic bacteria and yeasts were isolated from 20 samples of smen, a traditional butter made from soured cow milk in Algeria. A total of 141 isolates of lactic acid bacteria were identified as Lactobacillus delbrueckii ssp. bulgaricus (24.8%), Enterococcus faecium (23.4%), Lactobacillus plantarum (14.2%), Lactococcus lactis ssp. lactis biovar diacetylactis (14.2%), Lactococcus lactis ssp. cremoris (9.9%), Lactobacillus paracasei ssp. paracasei (7.2%) and Leuconostoc pseudomesenteroides (6.3%). Forty yeasts were isolated from all samples and were identified as Saccharomyces sp. Physicochemical study of samples showed that the values of pH, titratable acidity, NaCl, total solid, moisture and fat contents ranged between 3.60-4.39, 0.20-0.32%, 1.02-2.86%, 62.03-65.15%, 33.40-34.92% and 48.90-56.05%, respectively.

Keywords


Cow Milk, Traditional Butter, Lactic Acid Bacteria, Yeasts.

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