G Mourad - University Mohamed Bouadiaf, Faculty of Sciences, Department of Microbiology and Biochemistry ۲۸۰۰۰, M Sila, Algeria
G Bettache - University ۱ Ahmed Benbella, Department of Biology, Faculty of Sciences, Laboratory of Applied Microbiology, Oran, Algeria

It is well known that milk is a nutritious and very perishable food. Thus, it would be important to give more interest in milk processing conditions at all stages of manufacturing to deliver a healthy and safe dairy prod-uct. Production of dairies from processing of raw milk is an ancient way to increase the shelf life, delay spoilage, and enhance milk quality (Pereira, 2014; Spreer, 2017). In this regards, there are some traditional Algerian dairy products, including Lben, Klila, Jben, Rayeb, Dhan, Zebda, Bouhezza, Takammarit, etc. which their processing steps are schematically and briefly illustrated in Figure 1.