Résumé:
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.
