Comparative study between different raw milk (Ewes milk and goats milk) in the Tiaret region

Abstract

Goat's milk and ewe's milk are two important dairy products consumed globally. This study aimed to compare the physicochemical and bacteriological characteristics of raw goat's milk and ewe's milk in the Tiaret region. The study began with an overview of goats and ewes milk, highlighting their nutritional value and unique properties. Subsequently, physicochemical analyses were conducted to assess parameters such as fat content, protein content, lactose content, pH, and specific gravity. Bacteriological analyses were also performed to identify and quantify the microbial populations present in the milk samples. The results revealed significant differences in the physicochemical composition of goat's milk and ewe's milk. Goat's milk exhibited higher fat content and lower lactose content compared to ewe's milk. In terms of bacteriological analyses, both types of milk showed the presence of various microorganisms, including beneficial lactic acid bacteria. Furthermore, the antimicrobial activity of the milk samples was evaluated against pathogenic bacteria. The findings demonstrated that both goat's milk and ewe's milk possessed antibacterial activity, inhibiting the growth of pathogenic bacteria to varying degrees. In conclusion, this comparative study provides valuable insights into the physicochemical, bacteriological, and antibacterial properties of raw goat's milk and ewe's milk in the Tiaret region. The results underscore the unique characteristics and potential health benefits associated with these dairy products. This information can be beneficial for consumers, dairy industry professionals, and researchers interested in understanding and utilizing the qualities of goat's milk and ewe's milk.