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

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

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