[ Caractérisation physico chimique du lait cru dans la région de Tadla-Kelaa au Maroc: Application de l'analyse exploratoire ]
Volume 2, Issue 4, April 2013, Pages 512–517
M. Bassbasi1, A. Hirri2, and Abdelkhalek Oussama3
1 Laboratoire de Spectrochimie Appliqué et Environnement, Faculté des sciences et techniques de Béni Mellal, Université Moulay soulymane, Morocco
2 Laboratoire de Spectrochimie Appliqué et Environnement, Faculté des sciences et techniques de Béni Mellal, Université Moulay soulymane, Morocco
3 Laboratory of applied and environmental Spectrochemistry, Faculty of Science and Technology of Beni Mellal, University of Sultan Moulay slimane, 21000-Beni Mellal, Morocco
Original language: French
Copyright © 2013 ISSR Journals. 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.
The present work concerns the study of the nutritional quality of the raw milk, on samples resulting from centers of collection of the milk (cooperatives) and from farms, from the region of Tadla (Kssiba and Fkih ben Saleh) and the region of Kelaa. The investigations concerned two periods of year 2011 (Period I: February-March-April and Period II: September-October-November). The analysis results show that for the three nutritional parameters, protein content (TP), fat (MG) and defatted dry matter (ESD), there are variations between samples. Assessing the nutritional quality of milk is required to highlight the variability in the nutritional quality of milk production, evaluating the quality of milk produced in those regions and determine the factors influential to improve production and profitability. This quality is demonstrated through the determination of three main parameters of milk constituents, namely fat (MG) Protein content (TP) and nonfat dry (ESD). Milk quality plays an important role in marketing milk and quantity of product plays a very important role to meet the demand of the market in terms of milk and its derivatives. The effect of time and the origin of milk (cooperative or farm) are the two parameters that influence in a significant way the nutritional quality of milk. The results of exploratory analysis by applying the principal component analysis (PCA), illustrates the importance of these two parameters.
Author Keywords: Raw milk, Nutritional quality, ACP, Cooperatives and farms, Morocco.
Volume 2, Issue 4, April 2013, Pages 512–517
M. Bassbasi1, A. Hirri2, and Abdelkhalek Oussama3
1 Laboratoire de Spectrochimie Appliqué et Environnement, Faculté des sciences et techniques de Béni Mellal, Université Moulay soulymane, Morocco
2 Laboratoire de Spectrochimie Appliqué et Environnement, Faculté des sciences et techniques de Béni Mellal, Université Moulay soulymane, Morocco
3 Laboratory of applied and environmental Spectrochemistry, Faculty of Science and Technology of Beni Mellal, University of Sultan Moulay slimane, 21000-Beni Mellal, Morocco
Original language: French
Copyright © 2013 ISSR Journals. 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.
Abstract
The present work concerns the study of the nutritional quality of the raw milk, on samples resulting from centers of collection of the milk (cooperatives) and from farms, from the region of Tadla (Kssiba and Fkih ben Saleh) and the region of Kelaa. The investigations concerned two periods of year 2011 (Period I: February-March-April and Period II: September-October-November). The analysis results show that for the three nutritional parameters, protein content (TP), fat (MG) and defatted dry matter (ESD), there are variations between samples. Assessing the nutritional quality of milk is required to highlight the variability in the nutritional quality of milk production, evaluating the quality of milk produced in those regions and determine the factors influential to improve production and profitability. This quality is demonstrated through the determination of three main parameters of milk constituents, namely fat (MG) Protein content (TP) and nonfat dry (ESD). Milk quality plays an important role in marketing milk and quantity of product plays a very important role to meet the demand of the market in terms of milk and its derivatives. The effect of time and the origin of milk (cooperative or farm) are the two parameters that influence in a significant way the nutritional quality of milk. The results of exploratory analysis by applying the principal component analysis (PCA), illustrates the importance of these two parameters.
Author Keywords: Raw milk, Nutritional quality, ACP, Cooperatives and farms, Morocco.
Abstract: (french)
Le présent travail concerne l'étude de la qualité nutritionnelle du lait cru, sur des échantillons provenant des centres de collecte du lait (coopératives) et des fermes, de la région de Tadla (Kssiba et Fkih ben Saleh) et la région de Kelaa. Les investigations ont concerné deux périodes de l'année 2011 (Période I : Février-Mars-Avril et Période II : Septembre-Octobre-Novembre). Les résultats d'analyse montrent que pour les trois paramètres nutritionnels, taux protéique (TP), matière grasse (MG) et matière sèche dégraissé (ESD), existe des variations entre ces échantillons. L'effet de la période et l'origine du lait : coopératif ou ferme, sont les deux paramètres qui influencent d'une manière importante la qualité nutritionnelle du lait. Les résultats d'analyses exploratoires par application de l'analyse des composantes principales (ACP), illustre l'importance de ces deux paramètres.
Author Keywords: Lait cru, Qualité nutritionnelle, ACP, Coopératives et fermes, Maroc.
How to Cite this Article
M. Bassbasi, A. Hirri, and Abdelkhalek Oussama, “Physico-chemical characterization of raw milk in the region of Tadla-Kelaa in Morocco by Application of Exploratory Analysis,” International Journal of Innovation and Applied Studies, vol. 2, no. 4, pp. 512–517, April 2013.
