Milk heat treatment affects microbial characteristics of cows’ and goats’ “Jben” traditional fresh cheeses

“Jben” is an Algerian traditional fresh cheese produced from raw or pasteurized milk of cows, goats and sheep, on a small scale during the period abundance in restricted area North-east -West Algeria. In this study, four Jben-type cheeses were produced: made cow’s subjected to 82 °C/10 sec treatment without heat treatment, its analogue goat’s cheeses. We investigated effects “Heat treatment: pasteurized” “Species: cow goat” microbiological characteristics, pH acidity cheese. Milk samples collected across five breeding cows three northeastern Algeria made. Results showed that more than 40% have poor hygienic quality. However, both species, has better sanitary quality milk. All safe according criteria regulation (EC) 1441/2007. Pasteurization did not affect species. Data study may contribute improve cheese-making process scale, using different species (cow goat).