Étude Qualitative Et Quantitative Des Différents Échantillons Du Lait (Naturels-Artificiels)

Abstract

Milk is a full and balanced diet because of its richness in many nutrients (proteins, fats, carbohydrates, minerals, vitamins). Thanks to the richness of its composition and variety of ingredients, milk gives birth through the transformation into a very large family of dairy products such as cheese and yoghurt. This work is dedicated to studying the quality and quantity of milk. For this, we chose two kinds of milk, natural (goat and cattle) and UHT (Candia, Ramy, Obeï and Soumam). Experimental techniques used to separate the main components of each sample. Products obtained through chemical identification tests as well as TLC and FTIR thin-film chromatography are detected by infrared spectroscopy. For comparison, we said that the experimental results are very close to those writings and also concluded that the best milk in terms of quantity and quality of goat's milk, followed by cow's milk.