Background: Jben is a traditional cheese produced in the northwest of Algeria&rsquo;s Ain Sefra province. It is made from cow raw milk, coagulated using &ldquo;el Hakka&rdquo; animal rennet. 
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Methods: Sixteen cheeses prepared during winter and summer were collected, to analyse seasonal effects on their physicochemical characteristics. 
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Result: The analysis revealed a higher prevalence of lactic acid bacteria, molds, Bacillus, and total coliforms in the winter season. Conversely, mesophilic aerobic bacteria, Micrococcaceae, Enterobacteriaceae, yeasts, and faecal coliforms were most abundant in the summer. No anaerobic spores or Salmonella spp. were detected in any samples. The cheeses had an average pH of 5.76 and a dry matter content of 45.20% (w/w). The average values for fat, protein, ash content, acidity and fat/dry matter were 20.02%, 18.64%, 3.2%, 33.93oD and 44.23%, respectively.&nbsp; Statistical analyses revealed a highly significant difference between the two seasons at p&lt;0.05. Traditional Jben is classified as a semi-soft, quarter-fat, and non-ripened cheese.

Characterization of&nbsp; Jben: Microbiological&nbsp; and&nbsp; Physicochemical Analysis of Traditional Raw Cow&rsquo;s Milk Cheese with Dried Lamb Rennet from Ain Sefra, Algeria

Background: In Algerian steppe cheeses such as Jben and Klila, indigenous lactic acid bacteria (LAB) drive spontaneous fermentation, leading to rapid acidification, protein degradation and the production of flavor-enhancing compounds, including exopolysaccharides (EPS), as well as antimicrobial metabolites. 
 
Methods: Ten LAB strains isolated from artisanal Jben and Klila cheeses of the Algerian steppes were identified using 16S rRNA sequencing. Their key functional traits, such as acidification capacity, proteolytic activity and exopolysaccharide-mediated texturization, were evaluated to select promising starter cultures for the preservation of traditional dairy products. 
 
Result: Indigenous LAB dominate Jben and Klila cheeses, with species such as L. plantarum and E. faecium in Jben and L. pentosus and L. brevis in Klila, reflecting distinct metabolic roles. These strains combine rapid acidification, variable proteolytic activity and, in some cases, exopolysaccharide production, enhancing texture. Their genetic and functional diversity makes them strong candidates for developing multi-strain starter cultures that can standardize fermentation while preserving traditional characteristics. 
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Characterization of Jben: Microbiological and Physicochemical Analysis of Traditional Raw Cow’s Milk Cheese with Dried Lamb Rennet from Ain Sefra, Algeria

Genotypic Mapping and Functional Diversity of Lactic Acid Bacteria in Traditional Cheeses of the Central Algerian Steppe