Effets de la pratique d’élevage sur la variation de la fromageabilité du lait cru de la ferme expérimentale de Hassi-Mamèche

Abstract

This study concerned the practical effect of rearing on the variation of the cheese content of raw milk from cows, at the experimental farm of Hassi-Mamèche. The results obtained in this study indicate that the milks of the two cows show an acceptable physicochemical quality for a good cheese yield, the milk of the cows produced at the farm level is of acceptable microbiological quality and because of this it can be used in food industry. The analysis showed that on-farm hygiene would have contributed to the quality of the milk. Food is probably one of the most important factors influencing the production and composition of milk. From a prospective point of view, it is important to control the quality and quantity of feed given to livestock, and to respect the rules of hygiene.