Fresh Cheese "Peulh Type": Characterization and Sensory Aspects

Ferial Aziza Benyahia-Krid^*, Ouarda Aissaoui-Zitoun, Halima Boughellout, Faiza Adoui, Amani Harkati, Cocou Rogatien Bakou, Denis Wodo and Mohammed Nassereddine Zidoune

Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria

^*Corresponding Author: Ferial Aziza Benyahia-Krid, Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bey Street, Constantine, 25 000, Algeria, Tel: + 213 31 60 02 42, Fax: + 213 31 60 02 42 Email: