Qualité hygiénique et sanitaire de Klila

Abstract

Milk has always been a staple of our Western diet. However, thedairy products whose manufacturing method stems from the cultural heritage of the population,these come from the processing of milk in order to prolong its life. Two (02) samples were taken from two regions of the country: Wilaya de Mecheria and El-Bayadh, analysis of the causes of contamination of products from the unitthat was the subject of our study Clostridium, fecal coliforms and a complete absence oftotal coliforms, as well as a number imported from shows that they are mainly related to hygiene. With respect to pathogenic and spoilage bacteria, our results revealed that thepresence of the streptococcus species, lactic flora. in the klila confirms the non-respect of hygiene during its manufacture so werecommending the application of strict hygiene measures before marketing.