Algerian extra hard cheese of Klila: a review on the production method, and microbial, organoleptic, and nutritional properties

Abstract

This paper reviews the traditional practice of Klila production, its microbiological, physicochemical and nutritional properties and aims to raise awareness of Klila. The main objective of this review is to highlight the typicality of Klila and to propose a form of labelling that could help promote it. The Klila is a traditional extra hard cheese from southern Algeria. Nomadic tribes produce it from goat, sheep, or cow milk. Curdled milk is obtained by spontaneous fermentation. It is churned to recover the butter. The co-product, a sour, fat-free milk: Lben, undergoes a moderate heat treatment to get a fresh cheese which, after a dehydration process, gives the Klila. The chemical composition of this product varies regarding fat content. It has a very low water content (less than 10%) and comes in very hard pieces of varying size and irregular shape. The dry matter, for instance, can vary from 33 to 95%. Water availability (Aw) varies from 0.32 to 0.467. Fat rate can vary a lot from region to region from 9.5 to 29.3 g/100 g of cheese. The protein rate also varies a lot: between 29.9 and 71.4 g/100 g of cheese. The lactose concentration can range within 1.2 to 2.4 g/100 mL. The microbiological quality of Klila depends mainly on the quality of the raw milk used and all hygienic factors that surround milk production. The physicochemical conditions that prevail inside Klila are not favourable for the microbial growth. The Klila is an example of adaptation of the nomads’ lifestyle in the Algerian Sahara who use it as a culinary adjunct for nutritional and therapeutic purposes. The Klila can be grinded to be put as ingredient in “Zrizri” dessert with dates and clarified butter (smen). Some people prefer to consume fresh Klila with dates and green tea.