[ Qualité du lait cru destiné à la fabrication d'un fromage à pâte molle type Camembert dans une laiterie de Constantine (Est algérien) ]
Volume 17, Issue 1, August 2015, Pages 34–42
Nadia Bachtarzi1, Leila Amourache2, and Gamra Dehkal3
1 Département de Biotechnologie Alimentaire, Institut de la Nutrition de l'Alimentation et des Technologies Agro-Alimentaires, 7ème kilomètre route de Sétif, Constantine, 25000, Algeria
2 Département de Biotechnologie Alimentaire, Institut de la Nutrition de l'Alimentation et des Technologies Agro-Alimentaires, 7ème kilomètre route de Sétif, Constantine, 25000, Algeria
3 Département de Biotechnologie Alimentaire, Institut de la Nutrition de l'Alimentation et des Technologies Agro-Alimentaires, 7ème kilomètre route de Sétif, Constantine, 25000, Algeria
Original language: French
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Thirty samples of raw milk intended for processing, were analyzed during the period of high lactation. The results of the physico-chemical characteristics similar standards, only the fat content is relatively low, with an average of 30,9 g/L.
Microbiological analysis included nine microbial groups: hygiene indicators among groups (total flora, psychrotrophic flora, heat-resistant flora and coliforms) and some potentially pathogenic groups (coagulase-positive Staphylococci, Salmonella and Escherichia coli). The enumeration of mesophilic aerobic total flora, psychrotrophic and heat resistant serves to underline the high contamination of the samples analyzed with respective averages of 28,8.106CFU/mL 12,3.105CFU/mL and 44,2.104 CFU/mL.
Milk samples are also contaminated with total coliforms, faecal coliforms and faecal streptococci with respective average rates of 50,3.105CFU/mL 36,7.104CFU/mL and 55,4.105CFU/mL. The E.coli germ is present in 64% of the analyzed milks. The presence of pathogens is largely attributed to Staphylococci averaging 37,5.102CFU/mL, 80% of strains were coagulase positive. In contrast, all samples are free of Salmonella. In view of the Algerian standards, the hygienic quality of all samples analyzed milks, is bad.
Author Keywords: Raw milk, Quality, Constantine, Hygiene, Contamination.
Volume 17, Issue 1, August 2015, Pages 34–42
Nadia Bachtarzi1, Leila Amourache2, and Gamra Dehkal3
1 Département de Biotechnologie Alimentaire, Institut de la Nutrition de l'Alimentation et des Technologies Agro-Alimentaires, 7ème kilomètre route de Sétif, Constantine, 25000, Algeria
2 Département de Biotechnologie Alimentaire, Institut de la Nutrition de l'Alimentation et des Technologies Agro-Alimentaires, 7ème kilomètre route de Sétif, Constantine, 25000, Algeria
3 Département de Biotechnologie Alimentaire, Institut de la Nutrition de l'Alimentation et des Technologies Agro-Alimentaires, 7ème kilomètre route de Sétif, Constantine, 25000, Algeria
Original language: French
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Thirty samples of raw milk intended for processing, were analyzed during the period of high lactation. The results of the physico-chemical characteristics similar standards, only the fat content is relatively low, with an average of 30,9 g/L.
Microbiological analysis included nine microbial groups: hygiene indicators among groups (total flora, psychrotrophic flora, heat-resistant flora and coliforms) and some potentially pathogenic groups (coagulase-positive Staphylococci, Salmonella and Escherichia coli). The enumeration of mesophilic aerobic total flora, psychrotrophic and heat resistant serves to underline the high contamination of the samples analyzed with respective averages of 28,8.106CFU/mL 12,3.105CFU/mL and 44,2.104 CFU/mL.
Milk samples are also contaminated with total coliforms, faecal coliforms and faecal streptococci with respective average rates of 50,3.105CFU/mL 36,7.104CFU/mL and 55,4.105CFU/mL. The E.coli germ is present in 64% of the analyzed milks. The presence of pathogens is largely attributed to Staphylococci averaging 37,5.102CFU/mL, 80% of strains were coagulase positive. In contrast, all samples are free of Salmonella. In view of the Algerian standards, the hygienic quality of all samples analyzed milks, is bad.
Author Keywords: Raw milk, Quality, Constantine, Hygiene, Contamination.
Abstract: (french)
Trente échantillons de lait cru de vache, destinés à la transformation, ont été analysés durant la période de forte lactation. Les résultats des caractéristiques physico-chimiques sont proches des normes, seul le taux butyreux est relativement faible, avec une moyenne de 30,9 g/L.
L'analyse microbiologique a porté sur neuf groupes microbiens : parmi les groupes indicateurs d'hygiène (flore totale, psychrotrophes, thermorésistants et coliformes) et certains groupes potentiellement pathogènes (staphylocoques à coagulase positive, salmonelles et Escherichia coli).
Le dénombrement de la flore mésophile aérobie totale, des psychrotrophes et des thermorésistants permet de souligner la forte contamination des échantillons analysés avec des moyennes respectives de 28,8.106UFC/mL, 12,3.105UFC/mL et 44,2.104UFC/mL.
Les échantillons de laits sont également contaminés par les coliformes totaux, les coliformes fécaux et les streptocoques fécaux avec des taux moyens respectifs de 50,3.105UFC/mL, 36,7.104UFC/mL et 55,4.105UFC/mL. Le germe E.coli est présent dans 64% des laits analysés. La présence de germes pathogènes est essentiellement attribuée aux staphylocoques avec une moyenne de 37,5.102 UFC/mL, 80% des souches isolées sont coagulase positive. Par contre, tous les échantillons sont exempts de salmonelles. Au vu des normes algériennes, la qualité hygiénique de tous les échantillons des laits analysés, est mauvaise.
Author Keywords: Lait cru, Qualité, Constantine, Hygiène, Contamination.
How to Cite this Article
Nadia Bachtarzi, Leila Amourache, and Gamra Dehkal, “Quality of raw milk for the manufacture of a Camembert -type soft cheese in a dairy of Constantine (eastern Algeria),” International Journal of Innovation and Scientific Research, vol. 17, no. 1, pp. 34–42, August 2015.
