MOROCCAN SMEN PRODUCTION EROM PROCESSED PASTEURIZED BUTTER

M. FAID,  JL. CHABARD,  JP. LARPENT,  A. TANTAOUI-ELARAKI , A. ELMARRAKCH

ABSTRACT

The use of processed butter for smen making in laboratory conditions was studieci. Pasteurized processed butter purchased from the retail market was inoculated by lipolytic strains including Staphylococcus xylosus, S. sinulans, Lactobacillus plantarun, Penicilhum roquefortii, Debaryomyces hanseni and Geotrichun candidum and by two lipases namely triacylglycerol lipase EC.3. 1.1.3 type VII from Caidida zeylanoides, type XIII from Rhizopus ariliyzus and type XI from Pseudomonas Sp. 9 lots (and 2 controls) of smen were prepared to study the effeet of the different lypolytic agents either microorganisms or enzymes on butter. The trials were followed up by the determination of free fatty acid profiles (C4 to Cl 8:3) by gaz chromatography/mass spectrometry system (GC/MS) and the products obtained were characterized by sensoryr evaluations. The resultant products obtained with some strains (Penicilliain and Debaryornyces) or with aie lipase type VII were sirnilar to the traditional smen.

Corresponding author: faidmohamed@yahoo.fr