INDUSTRIAL SCALE PRODUCTION OF MOROCCAN SAMN

M FAID, J P LARPENT, Y ADRIAN, J L CHABARD, A TANTAOUI-ELARAKI and A EL MARRAKCHI

Summary

Pilot scale samn production was carried out in a dairy factory. Pasteurized butter, produced by concentrating and maturing cream, was used for samn preparation. Two batches of 100 units of 10 kg each were prepared with the use of a lipase (microbial lipase (EC.3. 1.1.3) type VIl from Candida zeylanoides). The trials were monitored by free fatty acid (FFA) determinations using the gas chromatograph-mass spectrometer system, and parallel sensory evaluations were carried out on the same samples. Results showed that high proportions of the prepared units were assessed as samn by the tasters. These units traditional samn exhibited FFA profiles approaching those of  traditional samn.

Corresponding author: faidmohamed@yahoo.fr