Evaluation of the Physical and Chemical Quality of Moroccan Cow Raw Milk in Dairy Herds Located in the Beni Mellal Region

Rachid Hnini, Lhou Ouhida, Mohammed Chigr, Mohamed Merzouki, Ahmed Gammouh, Mohamed Najimi, Fatiha Chigr

The main objectives of the present study were to evaluate the physicochemical quality of raw cow milk produced in Beni Mellal region, one of the major milk production areas in Morocco located in the North-Centre of Morocco to evaluate the characteristics of the raw milk produced and also to evaluate effects nutritional and breeding factors on chemical and physical factors. Physicochemical quality of raw milk was determined by assessing the analysis of “Fat Content”, “Protein Content”, “Total Solids”, “Solids No-Fat”, “Acidity”, “Brix”, “Density”, “Temperature” and “Alcohol Test”, using recognized standardized methods and infrared methods for better assessing of characteristics (fat, protein, total solids and no-fat solids contents). The results obtained from this study showed a variability average in the physicochemical quality of raw milk between the different farms where the samples have been collected. Despite this variability, the fat and protein contents displayed high levels which by consequent is considered as high economic value for the producers and for the manufactures allowing in final the consumer to dispose of good nutritional product in the market. Furthermore, the values concerning temperature, pH and Dornic acidity do not exceed the recommended values attesting on the good hygienic quality of the raw cow milk produced in this geographical area in Morocco. The present findings complete our previous investigations made in the same geographical area but in other different locations and extend our knowledge on the evolution of the quality of raw cow milk produced in this large area.

https://doi.org/10.31871/WJRR.7.6.11