Analyse De Chaine De Fabrication Du Lait Cas De L'usine D'adrar

Résumé: We have concentrated in our work, which lasted 1 month on the analysis of the milk production chain in the ADRAR factory. The study aims to: - To study the method of making pasteurized milk and the equipment used, as well as to control the quality of the dairy product in order to ensure the effectiveness of the pasteurization process. - To assess the physico-chemical and microbiological quality of pasteurized and fermented milk on five samples. The results of the physico-chemical analyzes showed: The values of the PH obtained varied with 6.54 to 6.72 with an average 6.6; the density varies between 1028 and 1032 with an average of 1030; total dry matter and total dry extract (TSE) vary between 72 and 112 g/l with an average value of 80.8 g/l. Concerning the results of the microbiological analyzes: The total aerobic mesophilic flora and values vary between 10.103 and 30.103; total coliform between 1 and 2 CFU/ml; the total absence of faecal coliforms; total absence of staphylococcus aureus in the 04 samples, except sample 1. The results show a good quality of the milk.

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