Study of the physico-chemical and microbiological characteristics of goat's milk from the local arbia breed, Algeria
DOI:
https://doi.org/10.34188/bjaerv7n3-035Palavras-chave:
characteristics, physico-chemical, microbiological, milk, goat, ArbiaResumo
Study of the physico-chemical and microbiological characteristics of goat's milk from the local arbia breed, Algeria
In Algeria, goat's milk is recognized for self-consumption by the breeders themselves. This study was carried out as part of the enhancement and appreciation of the physico-chemical and microbiological qualities of goat's milk of the local Arbia breed from 4 different farms in southern Algeria precisely in the region of Ouled-Djellal. The analyzes are carried out at the level of the laboratory of the Candia Baraki production unit in Algiers. The physico-chemical quality was determined by looking for the values of the following parameters: pH, fat, lactose, total dry extract, defatted dry extract, freezing point, density, acidity and protein matters. In general, the results obtained comply with international standards. Bacteriological quality consists of the enumeration of FTAMs, coliforms, enterobacteria, yeasts and molds, clostridia. The count results, with the exception of Clostridia which are found in the second fortnight of samples in 5 samples; the other results obtained are widely acceptable, not exceeding the standards required by the official journal of the People's Democratic Republic of Algeria and indicate good microbiological quality of the milk.
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