Comparative Study of Some Physicochemical Criteria of the Milk of Goats Raised in the Touggourt Region, Algeria

Benaissa Atika^1, , Mimouni Yamina² and Babelhadj Baaissa^{1, 3}

¹Laboratory of Ecosystems Protection in Arid and Semi-Arid Zones, University of Kasdi Merbah, Faculty of Natural and Life Sciences. Department of Biological Sciences. Ghardaïa road.30000 Ouargla, Algeria

²Laboratory of Water and Environmental Engineering in Saharan Mid. University Kasdi Merbah Ouargla. Faculty of Natural and Life Sciences. Department of Biological Sciences. Ghardaïa road 30 000 Ouargla. Algeria

³Ecole normale supérieure de Ouargla, Algeria

Cite this paper:
Benaissa Atika, Mimouni Yamina and Babelhadj Baaissa. Comparative Study of Some Physicochemical Criteria of the Milk of Goats Raised in the Touggourt Region, Algeria. Journal of Food and Nutrition Research. 2023; 11(2):144-149. doi: 10.12691/jfnr-11-2-5

Abstract

The creation of the goat sector in Algeria and government subsidy have led to the appearance of specialized goat breeding systems and dairy production. Goat's milk is a popular food in the arid and semi-arid regions of Algeria. This food contributes effectively to balance and enrich the nutrition of the populations of these regions. The present study aim to contribute to the physicochemical characterization of goat milk from three breeds (Alpine, Arbia and the Cross breed) reared in the research station of Touggourt, by analyzing and comparing the physicochemical properties of these milks: pH, density, titratable acidity, fat, dry matter, non-fat dry matter and humidity content in various milk samples. A total of eighty-one samples of milk coming directly from the udders of goats of these three breeds (n=81) were collected in 2022. The samples are: (n1=60) from goats of the Alpine population, (n2= 9) from the Arbia breed and (n3 =12) from the cross breed. The parameters determined varied according to the day of sampling and the breed of goat from which the milk was obtained. The physicochemical quality of the milk varied from one breed to another. The Alpine goat showed a superiority in the Fat content (37.27 ± 4.11 g/l), in dry matter (115 ± 1.17 g/l) and in defatted dry extract (77.80 ± 9.38 g/l ), more over the Arbia breed marked a superiority in pH (6.75±0.04), and humidity (90.46 ± 0.10%), and the Cross breed in density (10 27± 1.075). and the Acidity (17.33±0.45 °D). This allows us to conclude that breed has an effect on the physico-chemical parameters of milk.

Keywords:
Algeria goat milk physico-chemical characteristics

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