Les caractéristiques physico-chimiques et Organoleptiques du lait de (Vache, Brebis et Chèvre)

Abstract

Milk is a specific food whose nutritional importance is well established. Indeed, milk is the first protein intake for humans and the first complete natural food from a young age. It contains the basic nutrients necessary for the proper development of the human body. The composition of different animal milks varies considerably from species to species, but also within the same species. The objective of this study is to assess the organoleptic quality and the physicochemical parameters of the three dairy species (bovine, ovine and caprine). This work requires more in-depth experimentation to understand certain points that remain insufficiently elucidated. Physico-chemical and organoleptic analyzes of the milk of the three species had to be carried out in a laboratory on large samples and as if this year everything was blocked because of the Covid 19 virus, the internship was impossible which prevented us from doing the study and to have our own results and so we just studied the theoretical side.