Etude comparative de la qualité sanitaire de deux types du lait « chèvre, vache »

Abstract

Milk is considered a complete and balanced food because of its richness in several nutrients (proteins, lipids, mineral salts, lactoses and vitamins). However, and in order to unveil the peculiarities characterizing the milk of two species (goat, cow), we are oriented towards the hygienic analysis, by perceiving the principal properties singularizing this product consumed in Algeria. To this end, two milk samples were taken from two regions of the country (Sidi- Belabbes, Mostagamen) they were analyzed at the Microbiology Laboratory of Mostaganem University ITA. This study includes a microbiological analysis of the main specific spoilage and pathogenic microorganisms. Contamination levels were interpreted on the basis of the microbiological criteria defined by the interministerial decree of 24 January 1998. Our results reveal the total absence of pathogenic germs as well as the bacteria fecal contamination index (faecal coliforms) and the number of total germs is found to comply with Algerian standards. Finally, the present study confirms the interest of setting up a milking hygiene training for breeders in order to obtain a good quality microbiological milk.