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

Table 1 Chemical composition of Klila produced from different milk

Constituents	Type of milk used for Klila making (Min–Max)				Origin not specified	References
Constituents	Ewe milk Klila	Goat milk Klila	Cow milk Klila	Mixing milk (Ewe, Goat)	Origin not specified	References
Dry matter (%)	36.71–94.51	35–94.97	32–98	90.87	89.35–90.30	[4, 7, 11,12,13]
Moisture (%)	7.77		8.67	9.13	9.70–12.55	[7, 11, 14]
Aw (%)	0.368	0.467	0.320			[4]
Fat (%)	29.33	20.33	9.54–25.33		13.84–21.01	[2, 4, 7, 13, 14]
Fat/dry matter (%)	31.03	21.41	27.18			[4]
Protein rate (%)	70.5	65.8	29.88–88.3		53.86–71.37	[7, 13, 14]
Ash rate (%)	0.33–2.4	0.33–0.35	0.33–0.55		0.70–1.70	[7, 12, 13]
Salt (%)			0.21		0.50–0.55	[13, 14]
Calcium (%)	0.13	0.26	0.22		0.43–0.59	[2, 7]
Phosphorus (%)	0.30	0.18	0.33		0.31–0.37	[2, 7]
Lactose (%)					1.53–1.92	[7]
Potassium (%)	0.11	0.27	0.23			[2]
pH	4.25–4.67	4.46–4.60	3.87–4.57	4.57	4.07–5.6	[4, 11,12,13,14,15]
Acidity (°D)	25.43–71	42.15–63 ± 2	34.71–88	43	45–167.4	[11,12,13, 15]
Lactic acid (%)	0.694	1.008	1.210		3.91–4.23	[4, 13]

ISSN: 2352-619X