Caractérisation Bactériologique Et Physicochimiques Du Lait Cru Camelin Collecté Localement Dans Les Régions Arides De L’algérie

Résumé: This study focused on the analysis of two samples of camel Milk (Camelus dromedarius) That were taken within a framework, a health, and from two différent locations; Adrar, El-Menia , and the physicochemical analysis of Milk samples was performed through measurement; PH(6.58 and 6.72), titratable acidity (15.5 and 16 Dornic), Density (1.038 and 1.037), completely dry extract (116.60 and 109.20 g/L) Amount of ash (2 g/L), electrical conductivity ( 6.16 and 4.3 ml/cm) the ,fat ( 35.1 and 37.44 g/L), freezing point ( - 0,523 and -0,494 degrees) , lactose (48.4 and 34.20 g/L), minerals 6.9 and 6.79 g/L), proteins ( 33.1 and 29.42 g/L). These physiological findings revealed that these samples are similar to the Milk of other breeds of camel, in general. The microbiological analysis of the samples included many of the specific microbial properties of the quality: the total microbien number of the aérobic fluorine (FAMT), (3.104 ; 5.104 CFU/ml) The number of fécal coliformes, the number of staphylococques, salmonella are absent in all samples, and the listeria (10 CFU/ml) is found in a sample and absent in the second sample. These microb findings confirmed the validity of the raw Milk of the camel and the healthy milking method.

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