Influence d'une complémentation alimentaire à base de farine de noyaux de dattes sur la qualité des laits de vache de race locale Brune de l'Atlas « la Cheurfa ».

Abstract

The aim of the study was to evaluate the effect of strategic supplementation with date kernels, using locally available resources, during lactation of cows of the local breed “Brune de l'atlas”, on milk quality and the suitability of the milk produced for processing. Milk quality monitoring was based on 03 criteria: physico-chemical, microbiological and cheesability. The microbiological characterization of the milks enabled us to classify them as class A cheeseable, with a total flora of around 2 106 to 107 CFU/ml, a diversified lactic flora of technological interest, and a good aptitude for fermentation and lactic coagulation. The functional elements of the milks (total protein, fat, lactose and mineral matter) meet IDF standards for cheesemaking milk. Cheese yields obtained from fresh lactic curd are significantly improved compared with control milks, 26 to 39% versus 20 to 30%. Supplementing the feed ration of local cows has not only improved the microbiological quality of the flora of interest in the milk produced, but has also improved the milk's suitability for cheese processing, thanks to the improved availability of functional elements in the milk. The valorization of natural resources, including date kernels in animal feed, will help to improve the production performance of local dairy herds and to improve and preserve the typicality of local dairy products.