Aptitude du lait de la ferme expérimentale à la transformation fromagère

الموضوعات

علوم بحتة وطبيعية

الملخص

روابط وملفات

التعريف والنوع

رقم الوثيقة

f48bfac5-65bd-4f4d-b430-b48b59e9bf03

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

ماستر (LMD)

نوع الملف

pdf text

أسماء الملفات

2145040_1.pdf

بيانات النشر

ألقاب المؤلفين

[{"name_ar":"A E A Dahou","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"Habbas houari","title_ar":"اعداد","title_en":"Preparation"},{"name_ar":"N L Meghoufel","title_ar":"اشراف","title_en":"Supervision"}]

اللغة

French

المصدر والدورية

اسم المصدر

Aptitude du lait de la ferme expérimentale à la transformation fromagère

المحتوى والصفحات

عدد الصفحات

0

ترجمة الملخص

Our experimentation concerns a monitoring of Hygienic quality and physico-chemical characteristics of fresh milk produced by the experimental farm of Hassi -Mamèche, which affiliated with the University of Mostaganem, from dairy cows in lactation of prim-Holstein breed. The objective of this study is to evaluate, over a period of 01 month, the cheese-making ability of the experimental farm milk, compared to that of reconstituted milk from standardized cheese quality milk powder, and to try to explain the results of the tests carried out in relation to the milks composition such as the protein rate, coagulation ability and the total dry extract yield of the cheese curds obtained. The average Physico-chemical results obtained for the samples of cow's milk in general do not comply with the F.I.L. norms (in terms of protein content, dry matter and freezing point) compared to the samples of reconstituted milk of standardized cheese quality. From the hygienic point of view, the experimental milks present a very satisfactory quality with class A standards according to IDF (FIL) and with a lactofermentation in conformity with a cheese transformation. The repetition of the tests on the samples of fresh milk produced by the experimental farm, compared to those reconstituted, allowed us to detect a wetting and a weakness in protein matter on the samples of fresh cow's milk, requiring an improvement either by the breeding practices and production or by a proteinic amendment bringing the necessary balance to a good dairy transformation and obtaining an expected yield in cheese extract.

كلمات الباحثين

Cow milk; Physico-chemical properties; Cheese aptitude, Lactofermentation, Total dry extract yield.

إشراف وإعداد

الإشراف

A E A Dahou, N L Meghoufel

الإعداد

Habbas houari

الاقتباسات الببليوغرافية