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Fig. 3 | Journal of Ethnic Foods

Fig. 3

From: Traditional dairy products in Algeria: case of Klila cheese

Fig. 3

Mezla”: terracotta churns. In the region of Eastern Kabylie (K’bayel el Hedra) Ferdjioua, Mila, and Jijel (northeastern regions of Algeria), women used terracotta utensils called “Mezla” when it came to small volumes. The “Mezla” is placed on a piece of cork and shaken to extract the butter. On the side of the “Mezla” is a small hole that is closed with a cloth called “Anfous” that women remove from time to time during churning to evacuate the air forming inside the churn. The orifice of the churn is sealed with a piece of goatskin called “Afazaz” wrapped around the main opening of the churn by a string [31]

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