Academic publication

TRADITIONAL ALGERIAN CHEESES: Varieties and Traditional Production Process

Name: TRADITIONAL ALGERIAN CHEESES: Varieties and Traditional Production Process
ISBN: 978-9969-677-86-7

BENMEZIANE Farida

Bibliographic information

Publication date: 2026-09-09
Language: Anglais
ISBN: 978-9969-677-86-7
Pages: 118
Format: 16 × 24 cm
Subject Area: Sciences de la Nature et de la Vie

Keywords

Traditional Algerian cheeses · Food heritage · Traditional production methods · Food microbiology · Sustainable valorization

Review

Internal editorial assessment

Abstract

This book explores Algeria’s rich heritage of traditional cheeses, highlighting their diversity, regional identity, production methods, and cultural significance. It presents major varieties such as Jben, Klila, Bouhezza, Kemariya, Medghissa, Aoules, Takammart, Adghress, and Ibakhbakhane, with emphasis on their physicochemical, microbiological, sensory, and technological characteristics. Particular attention is given to ancestral know-how, local raw materials, natural coagulants, and traditional practices. The book also addresses food safety, scientific characterization, certification, technological innovation, and rural development, while proposing strategies to preserve, promote, and enhance Algeria’s distinctive cheese-making heritage.

Authors and contributors

BENMEZIANE Farida

Suggested citation

BENMEZIANE Farida. TRADITIONAL ALGERIAN CHEESES: Varieties and Traditional Production Process. SARAHMED Éditions, 2026. ISBN : 978-9969-677-86-7

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