Effets de l'incorporation de fourrage de luzerne verte dans la ration alimentaire sur la qualité physico- chimique et microbiologique du lait, et sur l’aptitude fromagère des bactéries lactiques chez la brebis

الموضوعات

علوم بحتة وطبيعية

الملخص

روابط وملفات

التعريف والنوع

رقم الوثيقة

f233432a-5140-4470-8d13-7b805e1c53e6

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

ماستر (LMD)

نوع الملف

pdf text

أسماء الملفات

2143470_1.pdf

بيانات النشر

ألقاب المؤلفين

[{"name_ar":" Sabria Djanet","title_ar":"اعداد","title_en":"Preparation"},{"name_ar":"سيدهم رشيدي","title_ar":"اشراف","title_en":"Supervision"}]

اللغة

French

المصدر والدورية

اسم المصدر

Effets de l'incorporation de fourrage de luzerne verte dans la ration alimentaire sur la qualité physico- chimique et microbiologique du lait, et sur l’aptitude fromagère des bactéries lactiques chez la brebis

المحتوى والصفحات

عدد الصفحات

0

ترجمة الملخص

In Algeria, sheep’s milk, despite its importance for the dairy industry, remains a relatively less consumed product and less processed locally. The general objective of the work presented in this master’s thesis was to establish the relationship between the diet and the composition of sheep’s milk in order to evaluate the physicochemical and microbiological quality of raw sheep’s milk (Ouled Djellal breed) in western Algeria. This is done to constitute a reference on the contaminating flora of sheep milk in western Algeria.Physicochemical analysis of sheep’s milk collected from the Mostaganem farm «Hassi-Mameche», reveals a fat, protein, lactose, S.N.F and mineral content varying from (5.3-52.9%), (33-38%), (47-55.6g/l), (106.7-124.g/l), (6.6-8.9g/l) for sheep M1 (control) and (7.5-51.3%),(35-39.5%),(44.6-64g/l),(116.4-128.3g/l),(6.9-9.1g/l) for ewes M2 (experimental) respectively. the composition of the milk examined is rich compared to that of the bovine milk. Microbiological analyses indicate the presence of lactic bacteria identified by the genera Lactococcus, Leuconostoc, Lactobacillus, Enterococci, and Pediococcus. In a second study, two sheep breeds (Ouled Djellal and Taâdmit) were used to make a fresh cheese which gave very comfortable results regarding cheese yield (67g/100 ml) and ( 65g/100 ml) for Ouled Djellal and Taradmit respectively.

كلمات الباحثين

diet sheep’s milk Ouled Djellal breed physicochemical analysis

إشراف وإعداد

الإشراف

سيدهم رشيدي

الإعداد

Sabria Djanet

الاقتباسات الببليوغرافية