Effet de l'espèce sur les qualités physico -chimiques et microbiologiques du lait lait :comparative entre le lait de vache, chèvre et lait commercial

Abstract

Milk is renowned for its high nutritional value, but its composition and physicochemical properties also promote the proliferation of microorganisms, which can alter its microbiological and physicochemical quality. This study aims to assess the quality of three types of milk (cow milk, goat milk, and commercial milk) delivered to the Littoral Salamandre GIPLAIT dairy in Mostaganem's wilaya. The evaluation is based on physicochemical and microbiological analyses. Generally, the results indicate that various physicochemical parameters (pH, acidity, density, fat content) and microbiological aspects (total viable count, fecal coliforms, salmonella, staphylococci) comply with current standards. Moreover, the facility adheres strictly to hygiene and production standards to ensure a dairy product that is healthy and meets international norms.