Research Article

Asian Journal of Dairy and Food Research, volume 39 issue 4 (december 2020) : 286-290

Assessment of the Cheese-making Ability of Individual Cow’s Milks from the Experimental Farm of the University of Mostaganem, Algeria

H. Tahlaiti, A.A. Dahou, S.N. Rechidi, A. Homrani

Affiliations

¹Experimental farm of Hassi-Mamèche, Laboratory of Sciences and Technics of Animal Production, Faculty of Nature and Life Sciences, Abdelhamid Ibn Badis University, Mostaganem, Algeria.

Submitted12-08-2020|
Accepted30-10-2020|
First Online 02-01-2021|
doi 10.18805/ajdfr.DR-190

Cite article:- Tahlaiti H., Dahou A.A., Rechidi S.N., Homrani A. (2020). Assessment of the Cheese-making Ability of Individual Cow’s Milks from the Experimental Farm of the University of Mostaganem, Algeria. Asian Journal of Dairy and Food Research. 39(4): 286-290. doi: 10.18805/ajdfr.DR-190.

ABSTRACT

Background: The cheese-making ability of milks varies due to its chemical composition and several factors related to good farming practices.
Methods: Among these factors, the lactation stage was studied on a batch of 15 Prim’Holstein dairy cows under real production conditions at the experimental farm of the University of Mostaganem. The fresh milks produced were tested with simple criteria of chemical composition in protein rate, butyrous rate, mineral intake, on coagulation ability and cheese yield with a repeatability spread over 3 months.
Result: The results indicated that the lactation stage has a significant effect, on the composition of milk, especially in terms of protein and mineral richness and on its ability to coagulate. In addition, the urea dosage showed a deficiency in the food ration of digestible nitrogen to the herd directly influenced the protein mass of milk and consequently on the technological processing times and cheese yields.

KEYWORDS

REFERENCES

Alais, C. (1982). Milk science - principles of dairy techniques. Paris, Sepaic Editions. 4ed.pp.814.
Bousbia, A., Boudalia, S., Guerioui, Y., Belaize, B., Meguelati, S., Amrouchi, M., Ghebache, R., Belkheir, B., Benidir, M. (2018) . Nutritional and hygienic quality of raw milk intended for consumption in the region of Guelma, Algeria.Asian Journal of Dairy and Food Research. 37(3): 192-196.
Cauty, I. and Perreau , J.M. (2009). Conduct of the dairy cattle herd. Production, Quality Profitability. Collection produce. 2nd edition France Agricole. pp 334.
Cremo, M. (2003). Milk quality issues? ? Possible causes and actions to be taken. Brochure 1st edition Paris. pp 3.
Eck, A. and Gillis, J.C. (2006). Cheese. 3rd edition: Tec and Doc, Lavoisier. Paris. pp 891.
FAO/WHO. (1999). CODEX STAN 206-1999. Code of Principles for milk and dairy products. Rome, pp 258.
Hurtaud, C., Buchin, S., Matin, B., Verdier-Metz, I., Peyraud, J.L. and Noel, Y. (2001). The quality of milks and its consequences on the quality of processing products: some measurement techniques in zootechnical tests. Renc. Rech. Ruminants. 8: 35-42.
I.D.F (International Dairy Federation) Reference ISO 707/ F.I.L. (2018). Standards set for microbiological and chemical analyses of milks and dairy products. Rome. pp 358.
Jakob, E., Winkler, H., Schaeren, W., Amrein, R. and Geinoz, M. (2011). The quality of raw milk is an ongoing challenge. Edition Agroscope Liebefeld-Posieux forum. 78: 5- 17.
Kumar Yadav, A., Singh, J., Kamar Yadav, S. (2016). Composition, nutrition and therapeutic values of goat milk. Asian Journal of Dairy and Food Research. 35(2): 96-102.
Lij, D. and Daligleish, G. (2006). Mixed coagulation of milk-gel formation and mechanism. J. Agric. Food Chem. 54: 4687-4695.
Perreau, J.M. (2014 ). Driving his herd of dairy cows. 2nd ed. Agri-production France Agricole., France. pp 405.
Pougheon, S. (2001). Contribution tothe study of variations in milk composition and its consequences in dairy technology, doctoral thesis veterinary specialty. Toulouse National Veterinary School. pp 102.
Raja Sakhar, M., Rajanna, N., Mahender, M., Satyanarayana, Ch. (2017). Comparative study of feeding and breeding management practices of dairy farmers in two different production systems. Asian Journal of Dairy and Food Research. 36(4): 269-275.
Vignola, C.L. and Amiot, J. (2002). Milk Processing Science and Technology. Polytechnique International Press Edition, Canada. pp.600.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Research Article

Assessment of the Cheese-making Ability of Individual Cow’s Milks from the Experimental Farm of the University of Mostaganem, Algeria

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board