Diagnosis of the Quality of Raw Cow's Milk received in the Dairies of Western Algeria

Abstract

The hygienic state and the physicochemical quality of fresh milk are among the main danderminants of the organoleptic quality of the main dairy products. This study focused on the assessment of the quality of raw cow milk received in the dairies covering the western region of Algeria, according to the harvest season .96 raw milk samples collected in the different dairies covering the provinces of (Mostaganem, Mascara, Sidi Bel Abbes and Relizane) located in the western region of the country were collected aseptically every month for a period of one year. Milk samples have undergone a series of physicochemical and microbiological analyzes. The raw milk collected in the 04 regions of the study exhibited poor physicochemical quality, especially during the summer (summer) period; With acidity levels close to 18 °D, lower than normal fat levels of 34 g/l, and dry matter of less than 120 g/l, and density values of less than 1030.and degrees Of temperatures above +6 °C. Moreover, the raw milk received in particular in summer in the different dairies of the study area is heavily laden with microbial germs (242 10 4 CFU/ml); Fecal coliforms (189 10 CFU/ml), fecal streptococci (105 10 12 CFU/ml), and Clostridium sulphite reducing agents (80 CFU/ml, on average). Nevertheless, nocontamination with Staphylococcus aureus was dandected in all of the samples analyzed. Uncooked raw milk cannot be consumed as it is, it must undergo imperatively a series of heat treatment, to improve its microbiological quality.