Evaluation des propriétés physico-chimiques et nutritionnelles de lait de vache et de brebis

Abstract

Milk is considered a complete and balanced food because of its richness in several nutritive elements (proteins, lipids, carbohydrates, mineral salts and vitamins). The objective of our study is to carry out a practical internship on some physico-chemicals and organoleptic analyzes on two raw milks belonging to two different species. This internship is carried out at the Ouled Lahmer dairy, located in the Daïra of Mazouna. The latter has a laboratory equipped with analytical means. The analyzes carried out focused on pH, density, acidity, fat, proteins and lactose. These analyzes revealed high values favoring sheep's milk by its richness in nutrients such as the fat content, lactose rate and the protein rate with values which are respectively; 51 g/l, 52 g/l and 42 g/l, however cow's milk only shows 33 g/l, 48 g/l and 33 g/l respectively for the same nutrients. To conclude, sheep's milk constitutes a very rich food from a nutritional point of view compared to its cow's milk counterpart.