Improvement of Vegetation Potato "Nicola" by Slaughterhouses Wastes, Treated By Biological Way

Improving and processing of slaughterhouse waste of red meat in Morocco are possible by highlighting biotechnology techniques. These biological techniques have the advantage of being easy and competitive with other methods used in the field of waste treatment. Thus, we were able to isolate and characterize two strains of lactic bacteria (HBL5, HBL10) and yeast strains (HL2, HL15) with a significant fermentative power. Stability of the product is obtained from the twelfth day of fermentation. In addition, bacterial strains have a strong bactericidal effect vis-à-vis pathogens, allowing a significant improvement of the hygienic and organoleptic quality of the finished product, and the pH profile shows a remarkable evolution during fermentation to reach a stable value of 3.93. The acidity increased from 0.22% to 1.25% between the beginning and the end of fermentation.The fertilizer trials conducted by the bio-fertilizer showed a significant improvement of potato culture "Nicola" with a maximum value of 17.8 t / ha, obtained in the case of test II (15T/ha ) relative to the chemical treatment and control groups. Keywords: Slaughterhouse waste - Fermentation - Bio-fertilizer – Valorization - Potato

Preparation of the starter Trial production of cheese (Jben) and Klila at laboratory scale

Samples of bulk milk collection center in the municpality of Mograne have been selected to prepare the mesophilic and thermophilic lactic yeast. Two types of yeast (mesophilic and thermophilic) have been selected for their acidifying power, the speed of coagulation and aromatic aspect to produce two types of cheese, fresh cheese (Jben) and Klila. Physicochemical and microbiological tests were conducted for four by-products Jben and Klila prepared by the traditional method and Jben and Klila at laboratory scale. The analysis included five samples of each coproduit. The pH of the samples vary between 3.62 and 3,92 while the acidity is between 66 and 95 °D. Clotting time of milk is too fast for thermophilic starters (3,50 - 4 hours cons to 11, 50 -10, 50 for mesophilic starters).   The microbiological analysis have highlighted a complete absence of coliforms, and staphylococci, especially for controlled products.  The finished product obtained had a considerable consistency and texture besides a very satisfactory organoleptic and hygienic quality according to the physicochemical and microbiological analysis carried. Keywords: starter, thermophilic, mesophilic, Jben, Klil

Impact of feeding diet and race on the production and quality characteristics of milk in the commune of Mograne (Gharb Region, Morocco)

For the purpose to put the focus on the impact of feeding diet and the race on the dairy production of milk  in the commune of Mograne (Gharb region, Morocco), a farm holding has been persuaded to be subjected to diet for 12 months in 2008. The owner was already convinced to integrate the Holstein breed in 2006 for the five lactating cows. We have calculated the milk production of  the holding during the period January-December 2007 as a proof for comparison, where cows have been feeding randomly according to the offer and depending on the season. We were feeding throughout the period of study by alfalfa during the winter period, and the wheat for the summer period. The five cows submitted in this study are of type Holstein. The results recorded during 2008 were very suitable. The production of milk was increasing from 18742 liters in 2007 to 29716 liters in 2008, scoring an increase of 37%. The physicochemical analysis and microbiological conducted before the driving program and after have recorded the results very convincing. Keywords: Milk, Feeding diet, Dairy production, Quality characteristics

Contribution to the Characterization of Liquid Waste of Poultry Slaughter

Protecting the environment occupies a prominent place in the strategy of many companies of food industry. This concern has led the company to implement a proactive policy aimed at curbing the impact of its industrial activity on the natural environment. The characterization of liquid discharges from slaughterhouses is an essential step to study their environmental impacts.In this regards, abattoir effluents were collected in the laboratory for physico-chemical and microbiological analyze in order to study its impact on the environment.According to the results, we noticed that the pH increases from the first sample to the third to reach a value of 8.02, against the values ??of COD, BOD5 decrease from the first sample to the third, also the total nitrogen decreases with a slight variation from the first to the third sampling (from 42.03 to 42 mg /l). This decrease is due to the reduction of microbial load in the effluent resulting from the use of cleaning products. The valuation of this type of waste requires the choice of a suitable ferment, a good knowledge of the physico-chemical and microbiological process. Keywords: liquid waste of slaughterhouses, characterization, valuation

Study Dairy Cattle in the Region of Gharb: Case of Rural Commune Mograne

The Green Morocco Plan emphasized in its objectives the emergence of agricultural development policy. The dairy sector is central. Commendable initiatives have been expressed by the learned society in all regions of Morocco and in all sectors. At our level, we have targeted the dairy sector in the rural municipality of Mograne of Gharb region. From the standpoint of practical breeding and dairy cattle, an investigation was conducted. 26 farmers, 4 collectors and milk collection center were our target population. To achieve our mission, we relied on achieving a set of visits over a period of three months to the stables. The developed diagnosis involves collecting information on the educational level of farmers, herd size (cows), conduct food, hygiene practices, the mode of milking, the state of the stables, the quantities of milk product ... It comes out that breeders have a low educational level. No guidance in conduct of livestock they have been provided. The practices are traditional. The amount of milk produced is related to race and the number of existing header in the stable. The structure of livestock farms investigated is essentially cross with a percentage of 73%. In second place comes the red local breed with 21%. The purebred is only 6% of the overall population. The factors mentioned above associated with poor compliance with good hygiene practices are probably the cause of low milk production in the municipality of Mograne. Mots clés : Pratiques d'élevage, production laitière, enquête,Key-Words: breeding practices, milk production, investigation, pratiques d'hygiène hygien

Microbiological and Chemicophysical Comparative Study of Cow's Milk in the Commune of Mograne (Gharb region, Morocco)

With the aim of studying the bacteriological quality of the milk of the town of mograne in comparison with a study made in 2007; ten samples of the cow's milk restarted in two series were analyzed by physico-chemical and microbiological point of view. the obtained results, show that analyzed milk present successful physico-chemical characters parrapport in 2007. So the temperature of milk after draft has little meadows 37°c and the pH is 6.68. the bacteriological load in FMAT is of average of 5.67.105 ufc / ml and the average contents total and faecal coliformes are respectively 9,07.103 ufc / ml and 4,53.103 ufc / ml. the realized analyses also mark the total absence of staphylococci, salmonellas and clostridiums; a good indicator on the sanitary state of cows treated as well as on the quality of analyzed milk. these results are better than that those registered in 2007, what informs about the  impact of the practices of hygiene and breeding on the bacteriological quality of the milk. Keywords: Bacteriological quality, Physicochemical quality, Milk, practices of hygiene, Mograne commun

Improving the hygienic quality of milk products (Jben Jben melted and cooked) prepared in the laboratory

In order to improve dairy products prepared in the laboratory and at the end to highlight bacteriological quality and compare with the controlled cheese already prepared. Jben samples of cooked and melted jben were prepared. The results obtained show that the pH of the medium is controlled to respectively 4.18 Jben, against 4.04 for the 4.09 and cooked Jben molten Jben. The acidity of the medium generate values ??between 76 and 97 ° for the D jben cooked while it is molten and of the order of 83 ° for the D jben controlled. Loading MTAF records an average of 2.12. 105 cfu / g to 1.74 against the controlled jben. 103 CFU / g for cooked and 4.67.102ufc / g melted jben jben. Flora of fecal contamination is absent in the three types of Jben, except for the third sample Jben controlled marking a value 1,1.102 cfu / g for total coliforms and 1,09.102 cfu / g for fecal coliforms. Charge for the yeasts, it is absent in the molten Jben and jben cooked while they oscillate between 1.1. 6,2.103 and 103 cfu / g to the filler Jben contrôlé.La lactic bacteria is between 5.2 and 8,4.104 cfu / g and the cooked jben between 3.4 and 7,6.104 cfu / g for jben melted. The Jben controlled brand values ??between 4.3 and 9,7.104 cfu / g. We also noted the total absence of Staphylococcus, Salmonella and clolstriduims in all samples analyzed. Keywords: dairy products, baked jben, jben melted jben controlled bacteriological qualit

Improving the Quality and Safety of Barley by Controlled Homolactic Fermentation with Lactic Acid Bacteria

Fermentation by lactic acid bacteria can improve the nutritional and hygienic quality of barley, as well as its organoleptic properties. The aim of this study was to select a suitable lactic ferment to add value to barley through a controlled homolactic fermentation process, which can be used to produce a natural base product for broiler feed. Four different combinations of lactic strains were tested for their acidifying power, antibacterial activity, and fermentation performanceThe mixed culture of homolactic ferment FS4, composed of Lactobacillus plantarum (SC1), Pediococcus spp (SC4), and Lactococcus lactis ssp (SC5), showed the best result in terms of pH reduction, acidity production, and inhibition of spoilage bacteria. The in vivo application of the ferment FS4 on barley resulted in a decrease in pH to 4.12 after 15 days of fermentation, and an improvement in its hygienic quality, with the possibility of also enhancing its nutritional quality. This study demonstrated that FS4 is a suitable lactic ferment for valorizing barley through a controlled homolactic fermentation process, which can be used to produce a natural base product for animal feed with improved quality and safety

Caracterisation De La Consommation Des Produits Laitiers Chez Les Etudiants De L’universite Ibn Tofail, Kenitra, Maroc: Etude Descriptive

This work studies the consumption by students of the University Ibn Tofail (Morocco) of a number of dairy products, including milk, yogurt, cheese and butter. The survey sample of the population was random and was composed of 314 students; (58.6% women and 41.4% men). The results of the survey show that 89% of the surveyed population consume dairy products while 11% did not consume them. Of those, 57.3% of the population prefer to consume pasteurized milk and 36% prefer fresh milk, 84% consume yogurt, 84% consume cheese, 55% consume butter and 75% consume milk-based nutraceuticals. The study explored reasons for not consuming more dairy products. 57% of the population surveyed responded that the price of the product is the main reason for not consuming more, 11.8% of this population responded that it is a lack of interest in the product and distrust of the nutritional value of the products, while 19.8% of the population suggested that the lack of availability of these products in the market is the cause