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LAP Lambert Academic Publishing
Raw Milk Quality in Skikda
north-east Algeria
SR 203
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About this Product
This book delves into the methods of physicochemical and microbiological analysis of raw cows milk across four regions in the Wilaya of Skikda, focusing on ensuring milk quality that complies with established standards. Physicochemical parameters analyzed include pH, density, acidity, and fat content, while microbiological analyses target aerobic mesophilic flora, coliforms, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The findings reveal overall compliance with standards, despite variations between samples from urban and rural environments. While the bacterial load remains within acceptable limits, Staphylococcus epidermidis was detected in two samples. The study highlights the significant influence of the feeding environment on the physicochemical quality of milk, with both physicochemical and microbiological parameters remaining within regulated norms.
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