Guetouache Mourad - Department of Biology, School of Sciences, University of Ahmed Benbella of Oran, Algeria
Guessas Bettache - Department of Biology, School of Science, Laboratory of Applied Microbiology University of Ahmed Benbella of Oran, Algeria.

The aim of this study was to define various traditional dairy products most widely consumed in Africa and Algeria. In this study, we provided examples of these products along with their production and fermentation procedures. Fermented foods are the primary source of nutrition for rural and urban communities. In Algeria, cheese is still made in the traditional way at the family level. The Jben and Klila are the most popular traditional varieties and their manufacturing method is still in use to the present day. In conclusion, we sought to learn more about the traditional dairy products, tried to produce them industrially, and thus preserved this important indigenous wealth.

Milk, Products, Traditional dairy, Transformation