Does the aridity of Algerian steppe affect the Ewe's raw milk quality?
作者： Nazek El-Gallas , Moussa Labiad , Abderrahmane Mati , Benalia Yabrir , Abbes Laoun
DOI: 10.15835/BUASVMCN-VM:69:1-2:8851
关键词:
摘要: The microbiological and physico-chemical quality of milks varies from bioclimatic stage toanother. latest has significant effect on Total Bacterial Count (TBC), Fecal Coliforms(TC CT) reduction time (P<0.001). is highly for TBC, faecalStreptococci (P< 0.01) only Yeasts (P<0.05). No was observed othermicrobiological variables. variability the chemical composition density andprotein (P<0.05), pH, Dornic acidity, freezing point solids-non-fat (P<0.01). Lactose,fat total solids are independent. semi-arid zone contains with a high density, weakfreezing less loaded TC, FC Moulds. They rich in protein, fat totalsolids. differ those other zones by highest frequency faecal Streptococci absenceof Staphylococcus aureus. inferior-arid includes poorest fat, solids, solidsnon-fat lactose. It most acidic (lowest pH acidity), densitymilks having it had Moulds.However, there milk Yeast distinguished absence Streptococciand Brucella. middle superior arid reassemble same characteristics andintermediate between two stages. seems that which come richerin fat. These differentiated level presence E. coli, S. aureus Brucella.The superior-arid combines count mostly contaminated withanaerobic sulfito-reducing.
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