Content: Animal skins, a byproduct of the meat industry is the basic raw materials for the tanning industry. Just after flaying, animal skins have to preserve protecting it from microbiological destruction. Globally, sodium chloride is mostly used as popular preserving agents for the animal skins. It preserves the skin by its dehydrating ability. Nevertheless, sodium chloride is cost-effective, available, and easy to apply but the method suffers greatly in terms of environmental context. To reduce the pollution load, especially chloride in soaking operation several works have been carried out to preserve animal skins with various agents. This study is intended to preserve the goat skin with Sphagneticola trilobata leaf paste without sodium chloride for reducing the chloride in the soaking liquor. The plant has antimicrobial activity, widely distributed tropical and subtropical regions. The anticipated preservation method was assessed monitoring different parameters e.g., shrinkage temperature, hair slip, putrefaction, odour, moisture content, extractable nitrogen, and bacterial count on fresh (raw), 1st, 4th, 7th, 14th, 21st and 28th day in comparison to the conventional wet salting method. The physical properties of the processed leathers e.g., tensile strength, percentage of elongation, and ball burst of the crust leathers were fulfilled the required values. The chemical parameters like chloride, total dissolved solids (TDS), biochemical oxygen demand (BOD), and chemical oxygen demand (COD) of soaking liquor were investigated. The proposed preservation method was reduced pollution loads: chloride, TDS, BOD, and COD in soaking operation by 98.04%, 92.9%, 90.2% and 85.5%, respectively. The scanning electron microscope (SEM) photographs of both the present and conventional preservation methods processed crust leathers revealed similar texture and quality to each other. The anticipated preservation method could be a sustainable option to preserve goat skin, which could reduce the pollution loads during leather processing. Take-Away: 1. Sphagneticola trilobata leaf paste preserved goat skin up to 28 days 2. Reduction of chloride and TDS were 98.04% and 92.9% in soaking liquor 3. Lessening of BOD and COD were 90.2% and 85.5% in soaking liquor

Content: It is acknowledged that conventional chrome tanning in leather processing discharges significant amounts of chromium, dissolved solids and chlorides. The recycling technology is one of the effective solutions to reduce the environmental impact of chrome tanning waste water at source. In this work, a novel closed recycling technology of chrome tanning wastewater was applied in the tanning process of the goat skins at a pilot scale level. The properties of chrome tanning liquors obtained by the recycling technology and the resultant crust were analyzed. The results show that this close recycling process works well. The contents of Cr2O3, total organic carbon, ammonia nitrogen and chloride ion in the waste water tend to accumulate with the increase of recycling times, and finally reach a balance after 5 times of recycling. The obtained leather sample is full, soft and having a shrinkage temperature comparable to that of conventional chrome tanned leather. SEM images indicate that the resulting leather samples by this recycling technology show fine and clean grain and well-dispersed fibrils. TG and DSC results show that the thermal stability of wet blue leathers tanned by the circular process are similar to those tanned by conventional chrome tanning process. Compared with conventional chrome tanning technology, water, salt and chrome tanning agent are saved in this process, and the zero emission of chrome tanning wastewater is realized. The cleaner production technology exhibits promising application prospect for its economic and environmental benefits. Take-Away: 1. A novel closed recycling technology of chrome tanning wastewater was applied in the tanning process of the goat skins at a pilot scale level. 2. The chrome tanning liquors obtained by the recycling technology and the resultant crust were analyzed. 3. Water, Sodium chloride and chrome tanning agent are saved by the closed recycling technology, and the zero emission of chrome tanning wastewater is realized.

Afin de contribuer à la préservation du patrimoine laitier libanais, l'objectif principal de cette étude a été de caractériser le fromage Darfiyeh, une variété traditionnelle fabriquée à partir de lait de chèvre cru et affinée dans une outre en peau de chèvre. Parallèlement à cet objectif, et pour mieux comprendre l'affinage du Darfiyeh, le transfert de composés d’arôme à travers la peau de chèvre a été étudié au moyen d’un dispositif expérimental original. Trois lots indépendants de production de Darfiyeh ont été analysés après 20, 40 et 60 jours d'affinage. Les résultats des analyses physico-chimiques ont montré que le Darfiyeh est un fromage à pâte mi-dure, caractérisé par une protéolyse et une lipolyse modérées. Le 3-méthyl butanal, le 1-phényl éthanol et le 1-octanol contribuent à la fraction aromatique particulière du Darfiyeh. Les analyses microbiologiques ont mis en évidence (Log cfu.g-1 fromage) des lactobacilles mésophiles (7,1-10,4), des bactéries lactiques (BL) thermophiles cocciformes (6,6-8,4) et des lactobacilles thermophiles (5,5-7,2). Afin d'explorer l'écosystème naturel du Darfiyeh, une combinaison d'approches classiques et moléculaires a été appliquée. L'identification classique a révélé des espèces appartenant aux genres Streptococcus, Enterococcus, Lactococcus et Lactobacillus. Les profils de Temporal Temperature Gel Electrophoresis (TTGE) ont révélé des bandes communes avec l'identification classique. Des analyses menées par PCR spécifiques de l'espèce bactérienne ont confirmé la présence of S. thermophilus, E. faecium, E. durans, Lc. lactis subsp. lactis et Lc. lactis subsp. cremoris. La PCR en temps réel a permis la quantification de S. thermophilus et d' E. faecium, avec un seuil de détection respectif de 104 ufc.g-1 de Darfiyeh et une gamme de 107-109 ufc.g-1 de Darfiyeh, respectivement. Pour le transfert d'arômes à travers la peau de chèvre, l'absorption et la perméabilité de trois molécules aromatiques modèles (2-butanone, 2,3-butanedione, 2-butanol) dans un système solution aqueuse/peau de chèvre a été suivi, après 20, 40 et 60 jours d'exposition. Jusqu'à 40 j d'exposition, le transfert des molécules aromatiques était régi par leurs propriétés physico-chimiques et par le temps d'exposition. Après 60 j, le système solution aqueuse/peau s’est traduit par une tendance à la migration des molécules modèles depuis la peau vers la solution simulée de Darfiyeh. Autrement dit, le transfert de ces molécules modèles dans le système simulé paraît s’établir de façon cyclique. Ce travail est une première contribution scientifique et technique au secteur de la valorisation durable de la tradition fromagère libanaise / In order to contribute for the preservation of the Lebanese dairy heritage, the aim of this study was to characterize Darfiyeh cheese, a traditional variety made from raw goats' milk and ripened in goat's skin. Parallel to this objective, and for a better understanding of Darfiyeh ripening, aroma transfer towards goat skin was conducted through an experimental device. Three independent batches of Darfiyeh production were analyzed after 20, 40 and 60 days of ripening. Physico-chemical results showed that Darfiyeh is a semi-hard goat's milk cheese which undergoes a moderate proteolysis and lipolysis. 3-methyl butanal, 1-phenyl ethanol and 1-octanol contribute to the distinctive aromatic fraction of Darfiyeh. As for microbiological results, bacterial counts (Log cfu.g-1 cheese) for mesophilic lactobacilli (7.1-10.4), thermophilic coccal-shaped lactic acid bacteria (LAB) (6.6-8.4) and thermophilic lactobacilli (5.5-7.2) were found. In order to explore Darfiyeh natural ecosystem, a combination of classical and molecular approaches was applied. Classical identification revealed members of the genera Streptococcus, Enterococcus, Lactococcus and Lactobacillus. Temporal Temperature Gel Electrophoresis (TTGE) profiles revealed common bands between the classical identification. Species-specific polymerase chain reactions (PCR) confirmed the presence of S. thermophilus, E. faecium, E. durans, Lc. lactis subsp. lactis and Lc. lactis subsp. cremoris. Real time PCR enabled quantification of S. thermophilus and E. faecium, with a detection threshold of 104 ufc.g-1 of Darfiyeh and a range of 107-109 ufc.g-1 of Darfiyeh, respectively. As for aroma transfer towards goat skin, absorption and permeability of three model aroma molecules (2-butanone, 2,3-butanedione, 2-butanol) in aqueous solution/goat skin system were followed, after 20, 40 and 60 days of exposure. Until 40 days, the transfer of aroma molecules was dependent on their physico-chemical properties and exposure time. After 60 days, the molecules migrate from the skin to the aqueous solution. Therefore, in such a simulated system, aromatic molecules seem to move under a cyclic way. This work is a first scientific and technical contribution to the preservation of traditional Lebanese cheesemaking