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Nutritional and hygienic quality of raw milk intended for consumption in the
region of Guelma, Algeria

Article  in  Journal of dairying, foods & home sciences · August 2018

DOI: 10.18805/ajdfr.DR-123

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 DR-123
[1-5]

Asian J. Dairy & Food Res, AGRICULTURAL RESEARCH COMMUNICATION CENTRE

Print ISSN:0971-4456 / Online ISSN:0976-0563 www.arccjournals.com

Nutritional and hygienic quality of raw milk intended for consumption in the
region of Guelma, Algeria
A. Bousbia*1,2, S. Boudalia1,2, Y. Gueroui2, B. Belaize2, S. Meguelati2, M. Amrouchi2, R. Ghebache2,
B. Belkheir3 and M. Benidir3
Faculté des Sciences de la Nature et de la Vie et Sciences de la Terre et de l’Univers,
Université 8 Mai 1945, Guelma BP 4010 Guelma 24000, Algérie.
Received: 23-02-2018 Accepted: 03-06-2018 DOI: 10.18805/ajdfr.DR-123
ABSTRACT
The main objective of this study is to assess nutritional and hygienic qualities of raw milk collected in situ in dairy cattle
farms in the region of Guelma, Algeria. For this purpose, a total of 144 milk samples were collected and analyzed to
determine their physicochemical characteristics and bacteriological quality. Results showed an acceptable nutritional quality,
with a poor bacteriological quality. The average contamination was 11.69 x 105 CFU ml-1 for total flora, against 23.44 x 105
CFU ml-1 for total Coliforms and 7.34 x 104 CFU ml-1 for fecal Coliforms. In addition, 6% of total samples were positive
for Clostridium. For the suspected pathogenic flora, Staphylococcus aureus has been detected in 9 samples; however, all
milk samples were devoid of Salmonella. The poor quality of milk reflects the dismal conditions of production and the no-
control of hygienic practices.
Key words: Algeria, Bacteria, Bovine, Milk, Pathogens, Physicochemical, Quality
INTRODUCTION whose composition is optimal for manufacturing. This study
Milk occupies a strategic place in food and nutrition aims to answer the following question: the milk produced
policy, the Algerian consumer has a food tradition marked by farmers, does it comply with the requirements of the dairy
by high milk consumption. As a result, the annual industry?
consumption is estimated at 115 L per inhabitant (Bousbia MATERIALS AND METHODS
et al. 2017). Also, milk is the primary source of animal Study was conducted on a total of 48 breedings
protein in the Algerian consumer-diet. The average spread over the whole region of Guelma, Algeria. They were
consumption of animal protein is relatively modest; therefore, selected according to their representatively compared to the
the milk is an essential food for the human being from main types of dairy farms in this region in order to have
childhood to old age. It contains all necessary nutrients, so, heterogeneous samples, consisting both of intensive,
it is considered as a simple and complete food (Ozrenk and extensive and suburban farms.
Inci, 2008). However, milk is an excellent growing medium
for microorganisms, thereby the food poisoning through dairy Three sampling campaigns were conducted during
products are common and become a health public problem. the period of investigation in 48 selected farms, at the rate
The integration rate of the raw milk collected locally in of one campaign every two months for a total of 144 samples.
industrial processing remains very weak, oscillating around The milk collected in situ is a mixture of the first milking of
10 to 11% and not more than 13% (Kali et al. 2011). The several females in lactation belonging to the same farm
integration of local milk in the dairy production is dependent flocks.
on its physical, chemical and hygienic qualities, which is For each sample, a quantity of 200 ml was collected
often unstable and dubious (Bachtarzi et al. 2015). Indeed, after homogenization in glass bottles which previously
the poor quality of a food product may have more or less autoclaved at a temperature of 120°C during 20 min. As well,
dire consequences, ranging from the simple alteration of the the milk has been taken in respect of the Good Laboratory
product, causing it to lose its organoleptic qualities or its Practices (GLP) and the aseptic rules. The bottles were
commercial value, to dangerous poisoning for the human immediately transported for cooling at 4°C to the university
health. In this context, the dairy industry has been marked in laboratory (Guelma, Algeria). The transport times vary from
recent decades by the implementation of certification 1 to 2 hours depending on the remoteness of the sampling
approaches (HACCP, ISO 9001 and ISO22000). As a result, sites. In order to take account of the real field conditions, no
milk producer must provide the industry with a product conservative was added.
*Corresponding author’s e-mail: bousbia_a@hotmail.fr, bousbia.aissam@univ-guelma.dz
2
Laboratoire de Biologie, Eau et Environnement, Université 8 Mai 1945, Guelma BP 4010 Guelma 24000, Algérie.
3
Institut National de la Recherche Agronomique d’Algérie
 2 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH
Density was measured by a Lactometer, set at a
temperature of 20°C. If the temperature during the
measurement is different from 20°C, the density will be
corrected to 20°C by the following formula: Corrected
Density = Density read ± 0.2 x (milk temperature - 20 °C)
(Sarkar et al., 2006).
Physicochemical parameters (freezing point,
conductivity, fat content, protein content, lactose content,
mineral content and vitamins) were measured by a
“Lactoscan” (Milkotronic LTD Europe) according to the
manufacturer’s instructions (Patbandha et al. 2016)
Samples preparation and dilutions for microbiological
analysis were performed according to the recommendations of
the International Dairy Federation (IDF, 1991).
Each sample of milk taken during the investigation period
was subject to the following microbiological analysis:
o The Total Mesophilic Aerobic Flora (TMAF) was
enumerated using Plate Count Agar (PCA) and incubated
at 30°C for 72 h.
o The Total Coliforms and Fecal Coliforms were
determined using Violet Red Lactose Bile agar (VRBL)
incubated at 37°C for total coliforms, and 44 °C for
fecal coliforms (Shekhar et al. 2010).
o Sulphite Reducing Clostridium was determined using
enrichment method in a liquid medium.
o The enumeration of Staphylococci suspected pathogens
was conducted using a selective medium (Chapman) and
incubated at 37°C for 24 to 48 hours. A positive culture
of Staphylococci is indicated by the formation of a black
precipitate surrounded by a white halo.
o For Salmonella, two mediums were used to enumerate
the colonies: Selenite-Cystine for enrichment at 37 °C
for 12 h, and SS medium (Salmonella-Shigella) for
isolation at 37°C for 24 h. Salmonella appears like
colorless and transparent colonies of small size (2 to 4
mm in diameter). The results were expressed by the
presence or absence of germs. All the colonies were
counted as Colony Forming Units per ml of milk (CFU
ml-1) (IDF, 1991).
For each parameter determined, the number of
samples, the average, the standard deviation, the coefficient
of variation and the extreme values are measured for all milk
samples.
RESULTS AND DISCUSSION
Physicochemical qualities of raw milk: For each parameter,
the averages were compared with the standards (Table 1 and
2). The acidity of raw milk samples was moderately
acceptable with an average pH of 6.55. More than half of
the samples have a pH outside the fresh milk standards which
are prescribed between 6.6 to 6.8, this acidity can be natural
due to the stage of lactation, the casein content, mineral salts
and ion content, or it may be due to hygienic conditions
during the milking, the total microbial flora and its metabolic
activity (Mathieu, 1998). The average of the freezing point
was - 0.570°C with a low variation, while most of the values
with 69.38% of the total sample and correspond with the
recommended standards. The coefficient of variation for the
freezing point was low; this allows concluding that the
analyzed samples were stable and homogeneous concerning
the water content. Thus, in the majority of samples, the
voluntary or accidental wetting is absent. The average density

Table 1: Physical qualities of the analyzed samples.

Parameters N Min ± Max CV (%) Standard References Accepted
sample (%)
pH 144 5.89 6.55±0.19 6.80 2.90 6.6 to 6.8 (Leymarios, 2010) 47.88
Density(mg cm -3) 144 1023.90 1029.95±2.25 1033.65 0.21 1.028 to 1.032 (Leymarios, 2010) 63.26
Freezing point (°C) 144 -0.570 -0.512±0.02 -0.460 3.90 - 0.520 (Packard andGinn, 1990) 69.38
Conductivity 144 3.33 4.49±0.50 5.75 11.13 4 to 5.5 (at 25 °C) (Leymarios, 2010). 53.06
(μS cm-1)
N: Number of the analyzed samples; μ ±ó: Mean ± Standard Deviation; CV: coefficient of variation; Max: maximum; Min: minimum.

Table 2: Chemical qualities of analyzed samples.

Parameters N Min μ± Max CV (%) Standard References Accepted
sample (%)
Fat content (g kg-1) 144 28.30 37.20±14.94 50.60 40.16 > 35 (Tamine, 2009) 57.14
Protein content (g kg-1) 144 26.80 29.42±1.41 32.40 4.79 > 29 (Tamine, 2009) 57.14
Lactose (g kg-1) 144 40.20 44.17±2.14 48.70 4.84 > 42 (Tamine, 2009) 87.75
Minerals and Vitamins 144 6.00 6.57±0.32 7.30 4.87 7 to 7.5 (Leymarios, 2010) 16.32
(g kg-1)
Dry Degreased Extract 144 73.20 80.43±3.52 88.40 4.37 > 85 (Tamine, 2009) 12.24
(g kg-1)
N: Number of the analyzed samples; μ ±ó: Mean ± Standard Deviation; CV: coefficient of variation; Max: maximum; Min: minimum
 Vol. Issue , ()
of milk was 1029.25 mg cm-3 with very low fluctuations
around the mean, noting a standard deviation of 2.25 mg
cm-3 so, a coefficient of variation of 0.21%. Besides, 63.26%
of the samples exceed the density standards. The conductivity
values ranged from 3.33 to 5.75 μS cm-1 with an average
value of 4.49 μS cm-1; it was the most variable parameter in
comparison with the other physical parameters studied.
Fat content values vary between 28.30 to 50.60 g
kg-1 with an average of 37.20 ±14.94 g kg-1. According to
the coefficient of variation, the fluctuations are relatively
high in comparison with the other chemical studied
parameters.
Protein content was less variable compared to the
fat content with an average of 29.42 ± 1.14 g kg-1. The values
were very close to the standards with a coefficient of variation
of 4.79% noting a homogeneous distribution of values with
a trend toward the average values and rarely to extremely
high or low values.
Lactose content values ranged from 40.20 at 48.70
g kg-1 with an average of 44.17 g kg-1. For total samples, the
average value of raw milk minerals and vitamins was 6.57 ±
0.32 g kg-1, noting variability from 6 to 7.30 g kg-1. It is
considered as a low average compared to the accepted
standards where 83.68% of total samples are below
standards. This could be due to cows feed with unbalanced
cereals in energy, nitrogen and minerals. This fact was very
common in the dairy farms in Southern areas of the
Mediterranean (Ghozlane et al. 2009). Concerning raw milk
dry degreased extract, samples have an average content of
80.43 ± 3.52 g kg-1 with a variation of 73.20 to 88.40 g kg-1. A
rate of 87.88% of all samples is below the standards.
The set of analysis results tends to show that the
obtained average values for physicochemical qualities of
analyzed raw milk are considered as normal values. However,
Table 3: Descriptive characteristics of studied flora and milk standards.
Flora(CFUml-1) N Min μ±
TMAF (105) 144 0.12 11.69±13.52
T. Col. (105) 144 0.53 23.44±38.95
F. Col. (105) 144 0 7.34±10.98
Sulphite reducing 144 0 16.30 ± 27.30
Clostridium
TMAF: Total Mesophilic Aerobic Flora; T. Col.: total Coliforms;
than the Legal Criteria, N: Number of the analyzed samples
Table 4: Frequencies of the microbial contamination of samples.
Bacteria S. aureus
Number of positive cases
Percentage from total samples
Standard Absence /0.1 ml
References OJAR, 1998
S. Staphylococcus
acidity, dry degreased extract and minerals were slightly
lower compared to standards values.
Bacteriological qualities of raw milk: The descriptive
characteristics of the enumerated flora are summarized in
(Table 3 and 4). The average values of Total Mesophilic
Aerobic Flora of raw milk ranged from 0.12 x 105 to 74.86 x
105 CFU ml-1. Results showed a significant average microbial
load of 11.69 x 105 CFU ml-1; this value indicates a very low
quality of raw milk in comparison to the required standards
of 105 CFU ml-1. Also, the global bacterial load was very
important, 88% of the samples showed a value greater than
105 CFU ml-1 flora; thereby, a significant rate of 88% of
total samples showed a high bacterial load above 5 x 105
CFU ml-1. This flora is considered as a good indicator that
provides information on the hygienic quality of raw milk
(Ghazi and Niar, 2011). The origin of this contamination
can be related to the non-respect of good practices of
production and milking (Singh and Gupta, 2015). On the
other hand, these results concurred with those reported by
Aggad et al. (2009); Hamiroune et al. (2014) and Bachtarzi
et al. (2015) in other regions of Algeria, who are found
average contamination values of 83 x 104, 7.2 x 105 and 28.8
x 106 CFU ml-1 respectively.
The results of total and fecal Coliforms showed a
significant contamination with respective averages of 23.44
x 105 and 7.34 x 105 CFU ml-1. These values were extremely
variable with standard deviations exceeding the average for
each flora. For all analyzed samples, only 4% of them are
complying with national standards for fecal Coliforms, and
only 20% contain a bacterial load below 10 5 CFU ml -1
(OJAR, 1998). In general, Coliforms indicate fecal
contamination and their number is proportional to the
pollution degree produced by the stool (Aggad et al. 2009).
The average enumerations were very variable from a
Max CV(%) Standard References %S < LC
(CFUml-1)
74.86 115 10 5 OJAR, 1998 12
227.30 166 10 3 OJAR, 1998 0
68.20 149 10 3 OJAR, 1998 4
120 167 50 OJAR, 1998 84
F. Col.: fecal Coliforms; %S < LC: % Samples that have a lower load
Salmonella spp.
9 0
6 0
Absence
OJAR, 1998
 4 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH
breeding to another, this can result from the lack of hygiene For all analyzed samples, 6% of them contain
(washing the udder before and after the milking). Staphylococcus aureus; obviously, the regulation requires
However, the presence of Coliforms indicates poor the absence of this pathogenic germ in raw milk. Despite the
hygienic and sanitary conditions during the milking and the low contamination with Staphylococcus aureus, it was
subsequent manipulations (Yucel and Ulusoy, 2006). For 96% worrisome especially when this germ constitutes a real risk
of total samples, the levels of fecal coliforms contamination to public health in the processed products. Also, this flora
can produce, under certain conditions, thermostable
were significantly higher than the standard of 103 CFU ml-1
enterotoxins that can resist heat treatment (Ashnafi, 1996).
(OJAR, 1998), and are significantly higher than those
In addition, contamination frequency was much lower than
reported by Ghazi and Niar (2011) in the region of Tiaret
those reported by Ghazi and Niar (2011); Hamiroune et al.
with an average of 170 UFC ml-1, they are similar to the
(2014) and Bachtarzi et al. (2015) in other regions of Algeria.
results obtained by Bachtarzi et al. (2015) in the region of Microbiological analysis has not shown a contamination by
Constantine with an average of 3.67 x 105 CFU ml-1, but Salmonella spp., which indicates a good health of cows.
they are much lower than the results reported by Srairi et al.
(2005) in Morocco with an average of 2.0 x 106 CFU ml-1. CONCLUSION
Physicochemical analysis has shown that cows raw
The sulphite reducing Clostridium have been milk, collected in the Guelma area, presents an overall
detected in 43 analyzed samples, so 30% of the total samples composition comparable to the required standards. However,
were contaminated; the values ranged from 0 to 120 CFU it is important to note that despite the misbehavior of the
ml-1 with an average of 16.30 UFC ml-1. Unlike the other cows feeding; the produced raw milk has relatively good
flora, 84% of the samples conform to the standards. The physicochemical qualities and is nutritionally acceptable with
arithmetic means were higher than the legal criteria (OJAR, high-fat content.A large variability of microorganisms was
1998). A contamination of 30 CFU ml-1 was reported by observed, indicating unsatisfactory microbiological raw milk
Hamiroune et al. (2014) in others region of Algeria. qualities, which not comply with the health requirements of
To our knowledge, few studies were conducted to the processing industry. This situation should encourage
estimate the frequencies of these pathogenic bacteria in cattle decision makers to implement an extension and awareness
raw milk collected from Algeria;Hamdi et al. (2007) found mechanism for farmers in the area. A better control of the
that among 153 samples of milk collected from farms in bacteriological quality of bovine raw milk must be done
Algiers and Blida, 2.61% were contaminated. In the same way, through studies mainly from the sector based on the relations
Boubendir et al. (2011), found a contamination rate of 5.76% between the breeding environment and the quality of the
from total samples collected in Algeria Northeastern regions. produced milk.
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