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Qualidade do leite cru em Skikda, no nordeste da Argélia

Qualidade do leite cru em Skikda, no nordeste da Argélia

Amina BOUGOUIZI / Khaled Boudeffa

64,24 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Biologia, ciencias de la vida
ISBN:
9786208816834
64,24 €
IVA incluido
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Sobre IBD

Este livro aprofunda os métodos de análise físico-química e microbiológica do leite de vaca cru em quatro regiões da Wilaya de Skikda, com o objetivo de garantir que a qualidade do leite cumpre as normas estabelecidas. Os parâmetros físico-químicos analisados incluem o pH, a densidade, a acidez e o teor de gordura, enquanto as análises microbiológicas visam a flora mesófila aeróbica, os coliformes, o Staphylococcus aureus, a Salmonella spp. e a Listeria monocytogenes. Os resultados revelam uma conformidade geral com as normas, apesar das variações entre amostras de ambientes urbanos e rurais. Embora a carga bacteriana se mantenha dentro dos limites aceitáveis, foi detectado Staphylococcus epidermidis em duas amostras. O estudo destaca a influência significativa do ambiente de alimentação na qualidade físico-química do leite, com os parâmetros físico-químicos e microbiológicos a permanecerem dentro das normas regulamentadas.

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