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l’étude de la qualité microbiologique et physico-chimique du lait cru de chèvre

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dc.contributor.author Benhoucine, Fatima.Zohra
dc.contributor.author Selma, Soumia
dc.date.accessioned 2018-11-27T09:42:30Z
dc.date.available 2018-11-27T09:42:30Z
dc.date.issued 2016
dc.identifier.uri http://e-biblio.univ-mosta.dz/handle/123456789/2762
dc.description.abstract In Algeria goat milk despite its importance for the dairy industry remains a product relatively less consumed and processed locally. The microbiological control involved the count of some microorganisms for example Staphylococcus spp and salmonella are researched. The results of this study indicate that goat milk in Algeria is of bad microbiological quality exceeding the charges authorized by national standards. The physic-chemical analysis of milk samples is performed by measuring their pH, acidity. This parameters understood a simple pH measurement between 6.45 and 6.68, and acidity between 14 and 18 ° D, on the biochemical composition, it does not reside difference between milks, such solids with an average of 13.18%, with an average ash 0.53%, only the average proportion uneven protein with an average of 3.53% for milk of Mostaganem and Msila and an average of 1.52% for milk of Naama. The respect of hygienic measures in local farms and the application of good hygiene practices can eliminate contamination locals milk. en_US
dc.language.iso fr en_US
dc.subject raw milk of goat en_US
dc.subject country en_US
dc.subject microbiological quality en_US
dc.subject physic-chemical quality en_US
dc.subject حلیب الماعز النيء en_US
dc.subject الجودة الصحیة en_US
dc.subject الفزیائیة و الكیمیائیة en_US
dc.subject الجودة المیكروبیولوجیة en_US
dc.subject Lait cru chèvre en_US
dc.subject régions en_US
dc.subject qualité microbiologique en_US
dc.subject qualité physico-chimique, en_US
dc.title l’étude de la qualité microbiologique et physico-chimique du lait cru de chèvre en_US
dc.type Other en_US

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