Caractérisation du lait cru de la ferme expérimentalede Hassi-Mamèche : Précisément la flore thermophile et mésophile

Abstract

Lactic acid bacteria are naturally part of our environment and our diet. Because of their fermenting and technological abilities, they are widely used in industrial applications for the processing and preservation of food products. The objective of this study is to characterize the original flora of raw milk collected from highlactation cows of the Prim'Holstein breed from the experimental farm of Abdelhamid IBN BADIS University in Mostaganem. During our study, 04 samples of raw milk (02 from morning milking and 02 from evening milking) were analyzed and analyzed. Physicochemical analyzes (Proteins, Lactose, Fat, pH, Density, Defatted dry extract and microbiological (enumeration of total flora, isolation, purification and identification of lactic acid bacteria according to national standards). identify 14 strains of lactic acid bacteria that belong to three different genera, and which are: Lactobacillus, Streptococcus and Lactococcus. Of these, the genus Lactococcus is the most dominant with a percentage of 50%, and for the other genera streptococci with 30%; and lactobacilli with 20%).