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Microbiological and physicochemical characterization of raw milk and some Moroccan traditional dairy derivatives (Lben and Jben)

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Author(s): Boujemaa El Marnissi | Rajae Belkhou | A. El Ouali lalami | Laila Bennani

Journal: Technologies de Laboratoire
ISSN 1114-9981

Volume: 8;
Issue: 33;
Start page: 100;
Date: 2013;
Original page

Keywords: Raw milk | Moroccan traditional fermented milk | fresh cheese | microbiology | acidity | hygienic quality.

ABSTRACT
Two hundred eighty-eight samples of traditional dairy products, including a third of raw milk, a third of « Lben » (traditionally fermented skimmed milk) and a third of « Jben » (traditional soft white cheese), were studied for their microbiological and physicochemical quality. These samples were collected from eight traditional dairies belonging to various sectors of Fez city, situated in the northern center of Morocco between October 2009 and September 2010. Microbiological and physicochemical analyses were performed according to Moroccan standards. Microbiological results of this study showed high and variables rates among the three dairy products for the majority of analyzed microorganisms, total aerobic mesophilic flora (FMAT), Total Coliforms (CT), Fecal Coliform (CF), Intestinal enterococci ( EI), yeasts (Lev), Moulds (Mois), Lactic Acid Bacteria (LAB), Staphylococcus aureus (S. aureus), sulfite-reducing anaerobes (ASR) and Salmonella (Salm). A seasonal effect was observed with an increase in microbial load of the majority of germs during the summer. According to microbiological criteria, set by Moroccan standards for dairy products, the overall rate of non-conformity for these three dairy products was 67%, with 89% of non-conformity in the samples of « Lben », 69% in samples of raw milk and 50% in samples of « Jben ». The average pH and titratable acidity of the three products were respectively 6.6 and 16 ° Dornic for raw milk, 4.5 and 80 ° Dornic for « Lben » and 4.3 and 95 ° Dornic for « Jben ». Generally, the three traditional dairy products marketed in the city of Fez have an unsatisfactory hygienic quality, probably due to the failure of following good hygiene practices during milking, collecting and transporting raw milk, or during its transformation to « Lben » and « Jben » in traditional dairies.

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