Assessment of the Nutritional Quality of Cheeses and Imitation Cheeses Marketed in Algeria

Algeria is the leading consumer of dairy products in North Africa. Cheese accounts for up to 40% of the world's milk production and plays a crucial role in a balanced diet. By this study, we look to assess the quality food of cheeses offered to algerian consumer.  The following points are treated : names and categories of cheeses/food preparations, classification of products according to the degree of processing, applying the NOVA system, and estimation of the nutritional value as indicated on product labels. Data on 186 products were collected mainly from two supermarkets located in Tizi-Ouzou. The information collected includes: Brand. Name. Weight. Type of packaging. Composition. Nutritional value. Producer. Price. Fifty eight percent (58%) of the products are classified as cheeses, while the remaining 42% were food preparations (imitation cheeses). Furthermore, the study used the NOVA classification system to classify products according to their degree of processing, and it was found that 84% of cheeses and food preparations on the market are classified as NOVA 4, indicating a predominance of ultra-processed foods. In terms of nutritional composition, most categories have a high fat content (>17.5g/100g) and 50% of categories have a salt content greater than 1.5g/100g. It has also been observed that products containing significant amounts of protein and fat tend to be generally more expensive, while those that are more affordable are often characterised by their high carbohydrate content. The study revealed that nutritional value alone is not enough to clearly distinguish cheeses from food preparations. It is necessary to take into account the state of the food matrix and the degree of processing of the product. It is important to raise consumers awareness so that they can make better food choices.