Impact de l’alimentation sur la qualité physico-chimique et microbiologique du lait de vache dans la région de Mostaganem

Abstract

Cow's milk is widely recognized as a complete food source, providing a diverse range of essential nutrients, including proteins, fats, lactose, and various minerals. This study aims to examine the influence of diet on the physicochemical and microbiological characteristics of cow's milk, based on samples from five distinct farms. These farms, located in the Mostaganem region of Algeria, adopt varied diets and source from different suppliers. The results indicated an average fat content of 61.7 g/l, an average protein concentration of 36.23 g/l, and an average lactose concentration of 60.56 g/l. It was observed that cows fed on a specific diet produced milk with higher fat, protein, and lactose contents compared to those fed on a different diet. These observations underscore the importance of diet in determining the composition and quality of the milk produced. In addition, microbiological analyses revealed a high total flora load (from 9.2.105 to 90.105 CFU/ml) and total coliforms (from 58.3.103 to 115.104 CFU/ml), as well as the presence of Staphylococcus aureus in samples from areas 4 and 5 (with respective concentrations of 35.4.103 and 11.104 CFU/ml). Concentrations of yeasts and molds ranging from 12.5.102 to 72.5.104 CFU/ml were also observed. These results suggest that the cows' diet (barley, bran, corn, salt, CMV) has a significant impact on the composition of the milk, particularly in terms of its fat, lactose, and mineral salt content.