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Comparative Studies | Food Science | Algeria | Volume 6 Issue 1, January 2017 | Rating: 6.7 / 10 | Rate this Article

Contribution to the Assessment of Suitability to Cheese Processing of Milk of Some Bovine Breeds (Primholstein, Montbeliarde, Flechvieh, Brown of Atlas) in the Region of Algiers

Lyes Ouabdesselam | Ahmed Saadi | Khaled Harhoura

Abstract: In order to reduce the import bill for milk, the government has opted to import dairy cows known for their high milk performance. The objective of the study is to evaluate the performance of these breeds in their new environment by comparing some chemical characteristics of the raw milk and the corresponding curd, as well as those of the brown Atlas present in the same farm. Then, evaluate recovery rates of Total Dry Extract (TSE) and Fat (MG) as well as ash in the curd. In this study, we looked at a dairy cattle farm in Algiers. It contains the aforementioned races. The selected heads were at the same number and stage of lactation. They received the same food. Our results show that Atlas Brown cows produce significantly higher fat and EST milk. That the curd of the Prim'Holstein cows and the Atlas Brown is richer in MG. That the Montb?liarde cows produce a milk with a ratio MG / Proteins of the most interesting curd, which translates into a good consistency of the curd. This ratio predisposes this breed to a better cheese processing ability.

Keywords: Cattle breeds, brown of Atlas, aptitude, milk, curdled

Edition: Volume 6 Issue 1, January 2017,

Pages: 1085 - 1089