Various Traditional Dairy Products in Africa and Algeria
| Autor: | Guessas Bettache, Guetouache Mourad |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
milk
Nutrition and Dietetics transformation Public Health Environmental and Occupational Health lcsh:S Medicine (miscellaneous) lcsh:TX341-641 lcsh:Agriculture products Geography Milk products traditional dairy Fermentation Food science Rural area Fermentation in food processing lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Journal of Nutrition and Food Security, Vol 5, Iss 4, Pp 400-408 (2020) |
| ISSN: | 2476-7425 2476-7417 |
| Popis: | The aim of this study was to define various traditional dairy products most widely consumed in Africa and Algeria. In this study, we provided examples of these products along with their production and fermentation procedures. Fermented foods are the primary source of nutrition for rural and urban communities. In Algeria, cheese is still made in the traditional way at the family level. The Jben and Klila are the most popular traditional varieties and their manufacturing method is still in use to the present day. In conclusion, we sought to learn more about the traditional dairy products, tried to produce them industrially, and thus preserved this important indigenous wealth. |
| Databáze: | OpenAIRE |
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