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M Guetouache
B Guessas
S Medjekal

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M Guetouache
B Guessas
S Medjekal

Issues in Biological Sciences and Pharmaceutical Research
2(10),pp .115-122, December 2014
ISSN 2350-1588
Article ID /14/BSPR055/08 pages
DOI:http://dx.doi.org/10.15739/ibspr.005
Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License



Review

Composition and nutritional value of raw milk

Guetouache, Mourad1*; Guessas, Bettache2 and Medjekal, Samir3

1,3University of Mohamed Bouadiaf  M’sila, Faculty of Science. Department of Microbiology and Biochemistry 28 000, Algeria.
1,2 Laboratory of Applied Microbiology, Department of Biology, Faculty of Sciences, Oran University. Algeria.

*Corresponding  Author E-mail: mouradeg33(at)yahoo.com
Tel.: +2130549537624



date Received:     date Accepted: December 2, 2014     date Published:


 Abstract

Milk is a considerable resource of products whose composition varies. Four components are dominant in quantitative terms: water, fat, protein and lactose; while the minor components are minerals, enzymes, vitamins, and dissolved gases. It satisfies the demand of the consumer who seeks more and more innovative products with consistent quality. The dairy industry needs to utilize all the riches of this raw material, which is both simple in appearance and complex in composition. In general, cow milk is less rich in lactose, fat content and protein. On the other hand, the mineral content is similar.


Key words: Milk composition, element, nutrition, components.


Guetouache et al