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

Abstract

Milk is considered a complete and balanced food because of its richness in several nutrients (proteins, lipids, mineral salts, lactoses and vitamins). Our study aims to control the physico-chemical parameters and the microbiological quality of the milk, and for that, we took samples of raw milk at different times. Microbiological analyzes showed that all samples taken are of acceptable quality, microbial loads do not exceed the standards required by the Algerian official journal, and the total absence of pathogenic germs (Staphylococcus aureus, Salmonella, faecal and total coliforms and Clostridium sulfito -reducers) indicate a good microbiological quality of raw milk.