Résumé:
The study carried out concerns a monitoring and a microbiological and physico-chemical control of fresh milk collected by the Fromagerie Sidi-Saada. The objectives of this study are to test with a repetition in time of the tests of cheese aptitude used on milk received from potential collectors compared to the milk mixture intended for the cheese factory and try to discuss the results with simple criteria of composition of milk, as the protein content, to study the real impact of fat and mineral matter on the ability to coagulate (repetition spread over 4 weeks) The physico-chemical results obtained are in general not in conformity with the F.I.L. standards (in terms of protein and mineral content). From the bacteriological point of view, the quality of this milk is not acceptable. Indeed, the total flora count is higher than the standard which is fixed at 5.105 germs/ml. The enumeration of coliforms revealed an average presence of 115 to 375 germs/ml in the blended milk. For Staphylococci and Faecal Coliforms their presence is not recommended by the standard and for dairy processing. The presence of these flora shows that the breeding and hygiene practices need to be improved at all levels. The repetition of physico-chemical measurements on fresh milk allowed us to detect the anomalies of the fluctuation of the technological time of the cheese transformation and the cheese yields linked essentially to the instability of the protein rate and the mineral balance of the collected milk.
