This is the first report describing microbiological, physicochemical properties and fatty acid
composition of a traditional butter produced from cows' milk in East of Algeria. Five butter
samples were prepared in the laboratory according to the traditional method used by people
in the Jijel areas (Eastern Algeria). Our results show the presence of lactic acid and
psychrotrophic bacteria as well as yeasts, while staphylococci or lipolytic bacteria were not
detected. Important differences were found in chemical values among butter samples. The …

This is the first report describing microbiological, physicochemical properties and fatty acid
composition of a traditional butter produced from goat's milk in East of Algeria. Our results
show the presence of lactic acid bacteria (3.51 x 105±2.44 cfu/g), psychotrophic bacteria
(1.11 x 105±1.31 cfu/g), moulds and yeasts (39.08 x 102 cfu/g), lipolytic bacteria (4.41 x
103±5.91 cfu/g) and the absence of total coliforms except in one sample. The presence of
Staphylococcus and Salmonella was not detected in the analyzed butter samples. Variations …