Contrôle physicochimique et microbiologique du lait cru de vache au niveau de la laiterie « Giplait » Mostaganem

Abstract

Milk is considered to be a complete and balanced food because of its richness in several nutrients (proteins, lipids, mineral salts, lactose and vitamins). The purpose of the present study is to control the physicochemical parameters and the microbiological quality of raw cow's milk, and for this, samples of raw milk at different time intervals were taken and analyzed. Microbiological analyzes have shown that all samples are taken of acceptable quality, microbial loads do not exceed the required standards dictated by the Algerian official journal, and the total absence of pathogenic germs (Staphylococcus aureus, Salmonella, faecal and total coliforms and Clostridium sulfito-reduces) assess the good microbiological quality of raw milk.