Proteolysis and physicochemical characterisation of traditional 'Klila and Jben' cheeses of cow and goat milk

The study aims to characterise the physicochemical parameters of Algerian traditional cheeses, Jben and Klila, and investigate proteolysis using urea-PAGE, and RP-HPLC for peptide profile. The findings indicate that Klila pH was more acidic than that of Jben, while Jben titratable acidity was higher than Klila in both species. Klila has a lower rate of dry matter than Jben. Jben was classified as a low-fat, soft cheese, while Klila was classified as a mid-fat soft cheese, and dried Klila as a low-fat hard cheese. The WSN/TN % and TCASN 12%/TN % indicate a medium to high proteolysis in Jben and Klila compared to the Bouhezza. The insoluble and soluble fractions were respectively analysed by urea-PAGE and RP-HPLC, indicating proteolysis on electrophoresis gel migration of casein fractions. The chromatogram revealed the separation of peptide fractions. These fractions exhibited peptide profiles with high apparent peaks due to enzymes action, resulting from the coagulant and lactic acid bacteria enzymes. This provides consumer benefits such as aromatic scents and essential nutrient molecules.