Technology transfer of some Moroccan traditional dairy products (lben, jben and smen) to small industrial scale

Food Microbiology

Volumn 21, Issue 4, 2004, Pages 399-413

  Benkerroum, N ^a   Tamime, A Y ^b  

^a INSTITUT AGRONOMIQUE ET VÉTÉRINAIRE HASSAN II   (Morocco)

^b Dairy Sci and Technology Consultant   (United Kingdom)

Author keywords

Chemical composition; jben; lben; Microbiology; Small scale industry; smen; Starter culture; Technology transfer; Traditional dairy fermentation

Indexed keywords

EID: 1842588044     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2003.08.006     Document Type: Review

References (51)

1. Abd-El-Malek, Y., 1978. Traditional Egyptian dairy fermentations. In: Stantan, W.R., Da Silva, E.J. (Eds.), Global Impact of Food Microbiology (GIAM) - State of the Art: GIAM and its Relevance to Development in Developing Countries. University of Malaya Press, Kuala Lumpur, pp. 198-208.
2. Adams, M.R., Nout, M.J.R. (Eds.), 2001. Fermentation and Food Safety. Aspen Publishers, Inc., Gaithersburg, Maryland, USA.
3. APV, 2000. Membrane Filtration and Related Molecular Separation Technologies. APV Invensys System A, Sileborg.
4. Bakalinsky, T.A., 2000. Metabolism of yeasts as biopreservatives. In: Ray, B., Daeschel, M. (Eds.), Foods Biopreservatives of Microbial Origin. CRC Press, Boca Raton, pp. 347-371.
5. Baroudi, A.A., Collins, E.B., 1976. Microorganisms and characterization of lben. J. Dairy Sci. 59, 200-202.
6. Beaumont, M., 2002. Flavouring composition prepared by fermentation with Bacillus spp. Int. J. Food Microbiol. 75, 189-196.
7. Ben Amor, K., Cornelius, A., Mahjoub, A., Thonart, Ph., 1998. Identification de la flore lactique du lait fermenté traditionnel tunisien (Lben) et évaluation des composés aromatisants. Microb. Hyg. Alim. 10, 31-36.
8. Benkerroum, N., Tantaoui-Elaraki, A., El Marrakchi, A., 1984. Hygienic quality of Moroccan lben. Microbiol. Alim. Nutr. 2, 199-206.
9. Benkerroum, N., Oubel, H., Zahar, M., Dlia, S., Filali-Maltouf, A., 2000. Isolation of a bacteriocin-producing Lactococcus lactis subsp. lactis and application to control Listeria monocytogenes in Moroccan Jben. J. Appl. Microbiol. 89, 960-969.
10. Benkerroum, N., Ghouati, Y., Ghalfi, H., Elmejdoub, T., Roblain, D., Jacques, P., Thonart, P., 2002. Biocontrol of Listeria monocytogenes in a model fermented milk (lben) by in situ bacteriocin production. Int. J. Dairy Technol. 55, 145-151.
11. Boubekri, C., Tantaoui-Elaraki, A., El Marrakchi, A., Berrada, M., Benkerroum, N., 1984. Caractérisation physico-chimique du Leben marocain. Le Lait 64, 436-447.
12. Brook, E.J., Stantan, W.R., Wallbridge, A., 1969. Fermentation methods for protein enrichment of cassava. Biotechnol. Bioeng. 11, 1271-1288.
13. Cheryan, M., 1998. Ultrafiltration and Microfiltration Handbook. Technomic Publishing, Lancaster.
14. Cogan, T.M., Accolas, J.-P. (Eds.), 1996. Dairy Starter Cultures. VCH Publishers Inc., New York.
15. Cogan, T.M., Barbosa, M., Beuvier, E., Bianchi-Salvadori, B., Cocconcelli, P.S., Fernandez, I., Gomez, J., Gomez, R., Kalantzopoulos, G., Ledda, A., Medina, M., Rea, M.C., Rodriguez, E., 1997. Characterization of the lactic acid bacteria in artisanal dairy products. J. Dairy Res. 64, 409-421.
16. Early, R. (Ed.), 1998. The Technology of Dairy Products, 2nd edition. Blackie Academic & Professional, London.
17. El Marrakchi, A., Tantaoui-Elaraki, A., El Mane, A., Tifrit, L., 1988a. La flore microbienne du smen marocains. I. Flore naturelle et flore d'intérêt hygiénique. Le Lait 68, 205-218.
18. El Marrakchi, A., Tantaoui-Elaraki, A., Hamama, A., Grini, A., 1988b. La flore microbienne du smen marocains. II. Flores lipolytique et caséolytique. Le Lait 68, 333-348.
19. El Marrakchi, A., Hamama, A., El Oumani, F., 1993. Occurrence of Listeria monocytogenes in milk and Moroccan dairy products. J. Food Prot. 56, 256-259.
20. Fellows, P., Axtell, B., Dillon, M., 1995. Quality assurance for small-scale rural food industries. FAO Agric. Serv. Bull., FAO. Rome 117, 120.
21. Fox, P.F. (Ed.), 1993. Cheese: Chemistry, Physics and Microbiology, 2nd Edition, Vol. 1&2. Chapman and hall, London.
22. Guizani, N., Kasapis, S., Al-Ruzeiki, M., 2001. Microbial, chemical and rheological properties of Laban (cultured milk). Int. J. Food Sci. Technol. 36, 199-205.
23. Hamama, A., 1997. Improvements of the manufacture of traditional fermented products in Morocco: case of jben (moroccan traditional fresh cheese). In: Dirar, H.A. (Ed.), Emerging Technology Series - Food Processing Technologies for Africa. UNIDO, Vienna. pp. 85-102.
24. Hansen, E.B., 2002. Commercial bacterial starter cultures for fermented foods of the future. Int. J. Food Microbiol. 78, 119-131.
25. Harrati, E., 1974. Recherche Sur le Lben et le Klila Algériens. Thèse de Doctorat de spécialité, U.E.R. Sciences de lavie, Universitéde caen, France.
26. Holzapfel, W.H., 2002. Appropriate starter culture technologies for small-scale fermentation in developing countries. Int. J. Food Microbiol. 75, 197-212.
27. Jacobsen, M., Narvhus, J., 1996. Yeasts and their possible role beneficial and negative effects on the quality of dairy products. Int. Dairy J. 6, 755-768.
28. Koroleva, N.S., 1988. Kefir and kumys starters. In Fermented Milks-Science and Technology, Bull. No. 227, International Dairy Federation, Brussels, pp. 35-40.
29. Kosikowski, F.V., Mistry, V.V., 1997. Cheese and Fermented Milk Foods, 3rd Edition, Vol I & II. FV Kosikowski LLC, Westport.
30. Law, B.A. (Ed.), 1997. Microbiology and Biochemistry of Cheese and Fermented Milk, 2nd Edition. Blackie Academic & Professional. London.
31. Law, B.A. (Ed.), 1999. Technology of Cheesemaking. Sheffield Academic Press, Sheffield.
32. Mahi, N., 1992. Fabrication du fromage frais à partir du lait pasteurise à l'aide de levains lactiques sélectionnés. Thèse de Doctorat Vétérinaire, IAV, Hassan II, Rabat, Morocco.
33. Mongkolwai, T., Assavanig, A., Amnajsongsiri, C., Flegel, T.W., Bhumiratana, A., 1997. Technology transfer for small and medium soy sauce fermentation factories in Thailand: A consortium approach. Food Res. Int. 30, 555-563.
34. Motarjemi, Y., 2002. Impact of small scale fermentation technology on food safety in developing countries. Int. J. Food Microbiol. 75, 213-229.
35. Pisecky, J., 1997. Handbook of Milk Powder Manufacture. Niro A/S, Copenhagen.
36. Rankin, S.A., Bodyfelt, F.W., 1995. Solvent desorption dynamic headspace method for diacetyl and acetoin in buttermilk. J. Food Sci. 60, 1205-1207.
37. Robinson, R.K., Tamime, A.Y. (Eds.), 1991. Feta and Related Cheeses. Ellis Horwood, London.
38. Robinson, R.K., Wilbey, R.A., 1998. R Scott's Cheesemaking Practice, 3rd Edition. Aspen Publishers, Gaithersburg.
39. Robinson, R.K., Tamime, A.Y., Wszolek, M., 2002. Microbiology of fermented milks. In: Robinson, R.K. (Ed.), Dairy Microbiology Handbook - The Microbiology of Milk and Milk Products, 3rd Edition. Wiley, New York, pp. 367-430.
40. Rolle, R., Satin, M., 2002. Basic requirements for the transfer of fermentation technologies to developing countries. Int. J. Food Microbiol. 75, 181-187.
41. Sandine, W.E., 1987. Looking backward and forward at the practical applications of genetic researches on lactic acid bacteria. FEMS Microbiol. Rev. 46, 205-217.
42. Schieberle, P., Gassenmeier, K., Guth, H., Sen, A., Grosch, W., 1993. Character impact odour compounds of different kinds of butter. Lebensm.-Wiss. Technol. 26, 347-356.
43. Tamime, A.Y., Law, B.A. (Eds.), 2001. Mechanisation and Automation in Dairy Technology. Sheffield Academic Press, Sheffield.
44. Tamime, A.Y., Robinson, R.K., 1999. Yoghurt Science and Technology 2nd Edition. Woodhead Publishing, Cambridge.
45. Tantaoui-Elaraki, A., El Marrakchi, A., 1987. Study of the Moroccan dairy products: Lben and smen. Mircen J. 3, 211-220.
46. Tantaoui-Elaraki, A., Berrada, M., El Marrakchi, A., Berramou, A., 1983a. Préparation de leben marocain à l'aide de souches bactériennes sélectionnées. Actes de l'Int. Agro Vet. (Maroc) 3, 49-58.
47. Tantaoui-Elaraki, A., Berrada, M., El Marrakchi, A., Berramou, A., 1983b. Etude sur le leben marocain. Le Lait 63, 230-245.
48. Teranishi, R., Buttery, R.G., Stern, D.J., Takeoka, G., 1991. Use of aroma thresholds in aroma research. Lebensm.-Wiss. Technol. 24, 1-5.
49. Triqui, R., Guth, H., 2001. Potent odorants in "smen", a traditional fermented butter products. Eur. Food Res. Technol. 212, 292-295.
50. Valyasevi, R., Rolle, R.S., 2002. An overview of small-scale food fermentation technologies in developing countries with special reference to Thailand: scope for their improvement. Int. J. Food Microbiol. 75, 231-239.
51. Wouters, J.T.M., Ayad, E.H.E., Hugenholtz, J., Smit, G., 2002. Microbes in raw milk for fermented dairy products. Int. Dairy J. 12, 91-109.