Fresh goat D’hen: Manufacturing process, physicochemical and microbiological properties, oxidative stability, fatty acid composition, and volatile compounds

Traditional D’hen , a clarified goat-milk butter from the Oued Souf region (Algeria), is produced through ancestral artisanal practices and represents a distinctive element of the local dairy heritage. This study provides a comprehensive compositional characterization of fresh D’hen and its raw butter precursor ( Zebda ). Physicochemical analyses revealed a low water content (0.04%), stable pH (5.1), and high saponification index (184.5 mg KOH g⁻¹), indicating good oxidative stability (peroxide index 1.67 meq kg⁻¹). Microbiological evaluation confirmed the absence of pathogens and the presence of a balanced lactic flora, reflecting hygienic traditional processing. The saturated species dominated the fatty acid composition (76%), followed by the monounsaturated (20%) and polyunsaturated (4%) fractions, including the nutritionally valuable EPA and DHA. Volatile compound analysis revealed a predominance of short- and medium-chain fatty acids (73%), which contribute to the characteristic goaty and cheesy aroma, complemented by ketones and aldehydes responsible for the buttery and green notes. These findings emphasize the nutritional, microbiological, and sensory distinctiveness of fresh D’hen compared with conventional butters and clarified fats. Fresh D’hen is a culturally significant, microbiologically safe, and nutritionally valuable dairy fat with potential for gastronomic applications and economic value in local and international markets. • Characterization of the physicochemical and microbiological characteristics of the traditional goat D’hen. • Low moisture content and acidity improve oxidative stability and product durability. • 3-Fatty acid profile rich in SCFAs, MUFAs, and PUFAs, with oleic acid as the main MUFA. • 4-High butyric and capric acid contents underline D’hen ’s nutritional specificity. • 5-SCFAs and esters are identified as key contributors to the aroma of typical D’hen .

• clarified butter
• traditional dairy products
• fatty acid composition
• volatile compounds
• aroma
• oxidative stability
• saponification index
• lactic acid bacteria
• microbiological safety
• short-chain fatty acids
• butyrate
• capric acid
• EPA and DHA

• 2 — Faim « zéro »

• Edible Oils Quality and Analysis
• Food and Agricultural Sciences
• Food Chemistry and Fat Analysis
• clarified butter
• traditional dairy products
• fatty acid composition
• volatile compounds
• aroma
• oxidative stability
• saponification index
• lactic acid bacteria
• Organic Chemistry
• Food Science
• Chemistry
• Agricultural and Biological Sciences