Influence of Technological Treatments On the Physicochemical and Biochemical Qualities of Algerian Raib

Abstract

The aim of the present experiment is to characterize the impact of processing technology “pasteurization and inoculation” on the physicochemical and biochemical qualities of a milk-derived product, “Raib.” The various Raib samples manufactured using different technological methods (artisanal Raib, Raib made from inoculated unpasteurized milk, industrial Raib, and Raib made from pasteurized uninoculated milk) reveal significant variations. The artisanal Raib and the inoculated Raib samples show pH levels that comply with the standards of the Algerian Official Journal (4.58 and 4.46, respectively), whereas their acidity levels do not meet Algerian standards (88°D and 95°D, respectively). Conversely, the industrial Raib and the pasteurized Raib samples comply with standards for both pH (4.60 and 4.57, respectively) and acidity (62°D and 65°D, respectively). As for organic biochemical components, the protein content recorded in artisanal Raib and inoculated Raib is higher than that found in industrial Raib and pasteurized Raib. Furthermore, the fat and mineral content obtained in artisanal Raib is close to that recorded in industrial Raib.

Keywords: Raib, pasteurization, inoculation, technology, fermentation.