Global Advanced Research Journal of Agricultural Science (GARJAS) ISSN: 2315-5094
July 2015 Vol. 4(7): pp. 302-308
Copyright © 2015 Global Advanced Research Journals

 

Full Length Research Paper

Microbiological and Physico-chemical Proprieties of Raw Sheep Milk from Sardi Breed

Fatima Bouazza1*, Rachida Hassikou1, Jihane Ennadir1, Mohamed Mouncif2, Zakaria Mennane3 Khadija khedid3

 

1Mycology and Environment, Laboratory of Botany, Department of Biology, Faculty of Sciences, University Mohammed V, Rabat, Morocco.

2Institut Agronomique et Vétérinaire Hassan II, Département de Génie des Procédés et Technologies Alimentaires, BP 6202 Rabat Instituts Maroc

3Laboratory of Medical Bacteriology, National Institute of Hygiene, Rabat, Morocco.

*Corresponding Author’s Email: fatima.fsr@hotmail.fr; Tel: +212675710522

Accepted 08 June, 2015

 

Abstract

Fifty-four samples of raw sheep milk (morrocan Sardi breed) were collected in stables of 18 farms from different regions in Morocco and were analyzed for their microbiological and physico-chemical parameters. The temperature of raw milk just been collected from sheep is 36.9±0.2°C, its pH is 6.54±0.14 and titratable acidity is 23.1°D. The average freezing temperature is between -0.57°C and -0.56°C. Raw sheep milk had a variable charge of FMAT 4.5×103 to 9.4×107cfu/ml, 1.2×105cfu/ml of total coliforms and 2.104cfu/ml of fecal coliforms. However, all milks are free of Salmonella, Shigella, Listeria monocytogenes and Clostridia. The average fat content is 67.85±6.55 g/l. The dry matter content is between 153 and 183 g/l, while the ashes are from 6.9 to 8.7g/l. The lactose concentration varies between 34.5 and 45.34g/l and the calcium content is 1.84±0.06g/l. The results of this study indicate that the microbiological quality of raw sheep milk sampls from Sardi breed is below international standards. Low levels of coliforms and Escherichia coli as well as the total absence of Salmonella, Shigella and Clostridia indicate that milk is good, and reflect also the good production condition and the respect of good hygienic practices during milking.  

Keywords: Sheep, Sardi breed, raw milk, physico-chemical characteristics, hygienic quality.


 

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