Les analyses physicochimique et microbiologique du lait cru de vache

Abstract

Milk is a beneficial food at all ages. Its nutritional qualities come from its unique composition. It provides calcium, which helps build the skeleton during childhood and adolescence, but also maintains it throughout life. It contains protein of great nutritional value, with all the essential amino acids. Its sweet taste comes from lactose, the dominant sugar. Its smoothness is provided by lipids, vectors of fat-soluble vitamins (A and D). Milk is also made up of 87% water essential for life, which carries water-soluble vitamins (mainly from group B). Raw milk taken under good hygienic conditions from a healthy animal is almost sterile, but immediately it is contaminated with a multitude of contaminants causing deterioration of the sanitary and organoleptic quality of the milk. The consumption of raw milk is mainly based on these physicochemical qualities. To guarantee better quality, it is important to ensure the management of farms, the upkeep of premises, food, animals, up to the milking stage and conservation of the product.