l’étude de la qualité microbiologique et physico-chimique du lait cru de chèvre

Abstract

In Algeria goat milk despite its importance for the dairy industry remains a product relatively less consumed and processed locally. The microbiological control involved the count of some microorganisms for example Staphylococcus spp and salmonella are researched. The results of this study indicate that goat milk in Algeria is of bad microbiological quality exceeding the charges authorized by national standards. The physic-chemical analysis of milk samples is performed by measuring their pH, acidity. This parameters understood a simple pH measurement between 6.45 and 6.68, and acidity between 14 and 18 ° D, on the biochemical composition, it does not reside difference between milks, such solids with an average of 13.18%, with an average ash 0.53%, only the average proportion uneven protein with an average of 3.53% for milk of Mostaganem and Msila and an average of 1.52% for milk of Naama. The respect of hygienic measures in local farms and the application of good hygiene practices can eliminate contamination locals milk.