Qualité microbiologique du lait de vache

Abstract

As a complete and essential food in the human diet, cow's milk provides exceptional nutritional value by supplying high biological value proteins, fats, lactose, vitamins, and essential minerals. However, this richness also promotes the growth of numerous microorganisms. Raw milk is vulnerable to contamination from environmental or animal sources. The microbial flora of milk includes lactic acid bacteria, as well as contaminating flora, some of which are pathogenic strains. The major risk agents are Listeria monocytogenes, Salmonella spp., Escherichia coli, and Staphylococcus aureus. National and international standards define thresholds to ensure the safety of milk intended for human consumption. Finally, seasonal factors, hygiene, and storage conditions strongly influence the microbial concentration. Adhering to good hygiene practices at all levels of production is essential to ensure optimal quality.