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Cheese from Morocco
Jben is a soft white Moroccan cheese made from raw cow, goat or mixed milk that sours on its own, with no added starter or rennet in the samples studied. Lactococcus lactis is its main bacterium and the finished cheese is very acid, at pH 3.96–4.18. Made the old way it took 1 to 10 days.
| Raw cow or goat milk | Cow, goat or mixed milk; raw in the Moroccan samples sequenced[azzouz2024][indio2024] |
| No starter and no rennet | In the sequenced samples the fermentation and coagulation were spontaneous[indio2024] |
| Starter | none added; spontaneous fermentation in the Moroccan samples sequenced |
Total time across the recorded steps: 36 h – 11 days
What changes: Starting material: raw cow or goat milk
Output: raw cow or goat milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Jben is a soft white Moroccan cheese made from raw cow, goat or mixed milk that sours on its own, with no added starter or rennet in the samples studied. Lactococcus lactis is its main bacterium and the finished cheese is very acid, at pH 3.96–4.18. Made the old way it took 1 to 10 days. Made in 4 steps over 36 h – 11 days. The longest step, let the milk sour and set by itself, takes 24 h – 10 days (Faddane K 2022). Lactococcus lactis, the predominant species by high-throughput sequencing and Lactic acid bacteria at about 8.80 log CFU/g in cow, goat and mixed jben do most of the fermenting.
| Main step | 24 h – 10 daysReported[faddane2022] | Let the milk sour and set by itself |
|---|---|---|
| Acidity | pH 4–4.2Measured[azzouz2024] | Finished soft white cheese |
A raw-milk cheese that ferments spontaneously, with no starter or rennet in the samples studied, and it ends very acid at about pH 4. The sources give no fixed recipe.
Jben made the slow way, from raw milk, has no heat step. The quick version heats the milk, and the 2022 survey authors say more research is needed to show whether it gives Brucella-free cheese. Jben's pH is low, but a 2024 study found high counts of total and faecal coliforms, yeasts and moulds in jben, and a pilot sequencing study of three samples found reads of Klebsiella, E. coli, Citrobacter and Salmonella enterica. A survey of raw milk, lben and jben in northern Morocco found staphylococci including S. aureus, and its authors urge inspection of production and storage. Raw-milk jben has also been reported as an important risk factor for brucellosis, including in Morocco. A 2022 survey in Sidi Kacem found no link with jben, but it found brucellosis antibodies in 33 % of 1,283 people and strong links to raw milk and other raw dairy foods, so that result does not clear raw-milk jben.
Hazards the sources name: Total and faecal coliforms at high counts; reads of Klebsiella, Escherichia (E. coli), Citrobacter and Salmonella enterica in the sequenced samples; Staphylococcus aureus and other staphylococci found in a survey of raw milk, lben and jben in northern Morocco; Brucella, with unpasteurised jben reported in some countries, including Morocco, as an important risk factor for brucellosis; a 2022 survey in Sidi Kacem found no such link.
Every number is labelled with how it is known. How this atlas is made
In the past jben took 1 to 10 days to make from natural milk with no additives. A 2022 survey in Sidi Kacem province found that most women now prefer a faster process of under 12 hours, simmering the milk and adding buttermilk, vinegar, herbs and spices, or heating whole milk and adding artichoke chokes. The survey authors suggest this change may be why they found no link between jben and brucellosis, though they note that jben from unpasteurised milk has been reported as an important risk factor elsewhere, including in Morocco.
