EXPERIMENTAL PROCESSING OF MOROCCAN SMEN: APPLICATION OF LIPOLYTIC MICROORGANISMS

M.  FAID J.L. CHABARD, JA. BERGER J.P. LARPENT

Abstract

The eftect of lipolytic microorgnisms on the opening and flavour development in Moroccan smen was studied. Assays for attempts to make Smen in laboratory with the inoculation of butter by some commercial lipolytic strains were conducted in 6 trials (plus a control). Butter imported from Morocco was inoculated separately by 6 strains of lipolytic microorganisms: Staphylococcus xylosus, Staphylococcus simulans, Lactobacillus plantarum, Penicillium roquefortii, Geotrichum Sp. and Debaryomyces Sp. The action of those strains on butterfat was followed up by the determination of total free tatty acids (FFA) to estimate the degree of lipolysis. This was achieved by a total titrimetric method after 0, 20,48, 68,88 and 110 days. When the total FFA rates in the 7 trials approached that of authentic traditional Smen, characterization of the C4 to C12 FFA was carr0ied out by the GC/MS system (gas chromatography/mass spectrometry) for threshold concentrations of those acids get comparison with traditional Smen profiles. The characterization was completed by a sensory evaluation ot the obtained products. Results showed that the control of lipolysis in smen making, would be used to promote modem smen processing by the use of good quality butter as raw matter, and suitable strains of lipolytic microorganisms in Moroccan Samn manufacturing.

Corresponding author: faidmohamed@yahoo.fr