Milk is a very perishable product and must therefore undergo many treatments in order to extend its shelf life, cheese is one of the most common forms of preserving it, its study of which is the fundamental point of our ...

Milk for human consumption is the integral product of the total and uninterrupted milking of a healthy, well-fed, non-overworked female dairy. Contaminated, it can be a vector for the transmission of pathogenic germs to ...

Lactic acid bacteria have long held a prominent place in the agro-food industry. In this study, we isolated lactic strains from two raw milk samples (goat and camel) from the regions of Laghouat and Mostaganem, which allowed ...

Lactic acid bacteria play an essential role in the manufacture of fermented food products. They contribute to improving the taste, appearance and microbiological harmlessness of the food. The aim of this study was to ...

A study on methods for assessing the hygienic and microbiological quality of raw cow's milk is being carried out. The work of some authors is presented and discussed. The result of the physico-chemical analyzes show certain ...