Suivi de processus de fabrication et étude de quelques paramètres physico-chimiques et organoleptiques du lait reconstitué pasteurisé au niveau de laiterie HAROUN Ain- Temouchent

Abstract

Milk is a food specifically adapted to each species. It is a complete liquid food, very nourishing, uniting in itself all the components needed for human consumption. This study aims to track the manufacturing process, and an assessment of some physicochemical parameters of pasteurized reconstituted milk produced in dairy HAROUN –AinTemouchent, in order to provide consumers with a healthy product and superior quality. The analytical results of the physic-chemical parameters: density (1028), fat (17 g / l), acidity (1.6 g / l) and stability test to boiling (stable) meet the standards of Algerians and requirements of ministerial orders. The results of the sensory analysis obtained indicate that the smell is flawless; the taste is good, showing that the product analyzed is satisfactory and consistent quality. In light of these results, we can say that the physicochemical and sensory quality is acceptable for all parameters studied; pasteurized reconstituted milk produced by dairy HAROUN - AinTemouchent is a good quality product and complies with regulations