HIGHLIGHTS
- who: Rym Nouria Benamara from the (UNIVERSITY) have published the Article: Algerian extra hard cheese of Klila: a review on the production method, and microbial, organoleptic, and nutritional properties, in the Journal: (JOURNAL)
- what: The aim of this review is to highlight the typicality of Klila and to propose a form of labelling that could help promote it.
SUMMARY
Among Algerian cheeses, Klila has been consumed everywhere in the Maghreb area. In Asia, Klila like cheeses are called Chhanna, Öröm, Pastillas De Leche or Tikkamarin. Klila consumption is recommended to . . .
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