The objective of this study is to transform raw milk into traditional cheese in the Hadjer Lamis region in Chad.For eight analytical purposes (8) samples studied cheese and raw milk were collected. The milk was collected into sterile glass vials and shipped to the temperature of the ambient medium in the dark to a laboratory where the pH is measured using a pH-meter 370 by soaking in a beaker. The fat content (MG) and lactose respectively is determined by the infrared method (Farm Milk Analyser, 2001, Miris AB) and by spectrophotometry (AFNOR, 1993). Kjeldani method was used for determining the protein content. The density is measured using a thermo-lactodensimètre. The physicochemical analyzes show that the average fat content is 30,7g / l and the lactose concentration is 4359g / l .L'acidité is between 16.75 and 17.50%. Studied the milk protein has a value which is 29.69% and the water content on average 81.70% .For microbiological investigations, the samples 20 to 25 g weight were homogenized with peptone water 90 ml and then diluted with Ringer's solution. Diluted solutions were seeded in different culture media for the enumeration of total viable flora but also to assess the degree of contamination of the final products from unwanted germs that are total coliforms, Staphylococcus aureus, Salmonella and Listeria monocytogenes. Microbiological analysis showed a very satisfactory hygienic quality of cheese dry Djermaya justified by the total absence of coliforms and faecal streptococci and salmonella and staphylococci. These results showed that the cheese made in Djermaya is convenient and suitable for both rural and urban areas and a satisfactory quality in its dried form. Knowledge of the nutritional and sensory characteristics of this traditional cheese is certain pledge to promote this product.
