STUDY OF THE PHYSICOCHEMICAL QUALITY OF RAW MILK FROM SHEEP FARMS IN A PASTORAL REGION OF ALGERIA AND ITS IMPACT ON PUBLIC HEALTH

Mourad Hamiroune Department of Agro-Veterinary Sciences, Faculty of Natural and Life Sciences, Ziane Achour University, Djelfa, Algeria
Mohamed Kouskous Department of Agro-Veterinary Sciences, Faculty of Natural and Life Sciences, Ziane Achour University, Route Moudjbara, B.P. 3117, Djelfa
Abderrazek Nezzar Kebaili Department of Agro-Veterinary Sciences, Faculty of Natural and Life Sciences, Ziane Achour University, Route Moudjbara, B.P. 3117, Djelfa
Abdelhamid Foughalia Department of Biology Sciences, Faculty of Natural and Life Sciences, Biskra University, 07000 Center for Scientific and Technical Research on Arid Regions, University Campus, B.P. 1682, R.P Biskra, 07000

DOI: https://doi.org/10.15835/agrisp.v115i3-4.13962

Keywords: Algeria, Sheep, physicochemical indicators, pastoral region, raw udder milk

Abstract

Raw milk is a source of nutrients necessary for human survival and health. The present study is based on the appreciation of the physicochemical quality of raw sheep milk as the most dominant livestock in the pastoral region of Djelfa in Algeria. One hundred and one (101) raw milk samples were taken from sheep farms and analyzed. The results showed that the average values of the physicochemical indicators of the raw milk of sheep's udder had 3.70 ± 1.54% of fat (FT), 9.06 ± 5.24% of non-fat dry matter (NFDM), 3.45 ± 2.01% of proteins (PR), 5.04 ± 2.93% lactose (LC) and a density (DS) of 1.0253 ± 0.0207 with a freezing point (FP) of -0.307 ± 0.168 ° C and a pH of 6.63 ± 0.18 ° C. In addition, the temperature (TS) measurement results of raw milk at the time of analyzes identified an average value of 9.70 ± 2.19 ° C. At the same time, in the majority of cases, the TS values greatly exceed the values recommended by Algerian standards (+ 6 ° C). This indicates the presence of risk on the health of the consumer. In addition, TS is weakly correlated with the seven physicochemical indicators of raw milk. Finally, the improvement in the quality and quantity of raw sheep's milk remains based on the establishment of an adequate feeding, control and popularization program for all members of the sector.

Published

2020-12-16

Issue

Vol. 115 No. 3-4 (2020): AGRICULTURA

Section

Research articles

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