Middle-East Journal of Scientific Research 2 (3-4): 93-97, 2007 ISSN 1990-9233 © IDOSI Publications, 2007 Corresponding Author: Dr. Z. Mennane, National of Healthy Institute, Avenue Ibn Battouta Rabat Agdal, BP 769, Morocco 93 Physico-Chemical, Microbial and Sensory Characterisation of Moroccan Klila Z. Mennane, M. Faid, M. Lagzouli, M. Ouhssine, 1,3 3 2 2 M. Elyachioui, E. Berny, M. Ennouali and K. Khedid 2 2 2 1 National of Healthy Institute, Avenue Ibn Battouta Rabat Agdal, BP 769, Morocco 1 Department of Biology, Faculty of Sciences, Laboratory of Microbial Biotechnology, 2 Université Ibn Toufail, BP 133 Kénitra, Morocco Food Laboratory of Microbiology and Biotechnology Agronomic 3 Institute and Veterinary Hassan Rabat, Morocco Abstract: Klila is a Moroccan traditional cheese produced from raw cow’s milk, without the addition of starter culture and controlled klila produced in laboratory conditions using mesophilic and thermophilic starter culture were studied to investigate their microbial, physico-chemical and sensory characteristics. Sensorial evaluation of controlled and traditional klila samples was carried out by sensory panel. The controlled klila showed a wide acceptance among sensory panels. The finding of this study suggest that more future research on Moroccan Klila should characterise the changes in microflora, biochemistry, texture during ripening and their correlation with sensorial changes. The results revealed that all samples had an acceptable hygienic and technological quality. Key words: Klila % traditional % controlled % hygienic and quality INTRODUCTION properties but also for improvement of traditional, Many varieties of cheese are known throughout the and to preserve their national food heritage. On the world, more than 1000 varieties of cheese are produced other hand, the introduction of appropriate starter around the world [1]. Cheese being now processed with toward improved safety, quality and security of modern technology basing on the use starter culture, traditional product. witch initiate rapid acidification of the raw material, The klila is a fresh cheese prepared empirically in offer more microbial safety, organoleptic [2], had been certain Moroccan areas by Heating (70°C) of leben until manufactured through centuries by the traditional curdling, then the curd was drained (Fig. 1). procedures by the particular. Then the technology of In Morocco, Klila is most popular local dairy numeros food was transferred as men moved from one products (traditional cheese) and their traditional country to another method of cheese making is still in use nowadays However, traditional Moroccan varieties have industries to make klila. Nevertheless, there is an not been studied exhaustively and are still made by increasing demand of the consumers for that kind of the traditional manufacture at the smal scale, certain cheese, because for its pleasant organoleptic properties, of varieties have a good quality and are generally its high protein and calcium content and its low fat appeared in local markers for attributes such texture, content. Also, they are regarded as an important part of aroma, processing properties and pleasant flavour human diet. Furthermore, many varieties of cheese are to national and international markets if a large scale well known throughout the world. However, no studies manufacture process could been implemented. It is are being focused on Moroccan varieties cheese such thus, important to have knowledge on the current Klila. There is no data on their microbial and biochemical microbiological and biochemical characteristics change characteristics and on the technological processing. during manufacture and repairing, which determined About, controlled klila is produced according to a not only their nutritional value and their organoleptic protocol which using starter culture (Fig. 2). small- scale and household level fermentation process