Résumé:
This work was articulated around two axes of research the first relates to the physicochemical analyses of reconstituted milk (NUMIDIA, SAFILAIT, GOUZ, SEHLAIT and EL MEIDA) and the second the sensory evaluation of these milks during period of eight month. The results obtained at this study indicates that milks NUMIDIA and SAFILAIT show a acceptable physicochemical quality for two criteria (density and fat content) however other
criteria (acidity, dry matter, degreased dry matter and rate of damping) are all lower than the standards. The sensory evaluation shows that milk NUMIDIA is absolutely appreciated the most by the tasters. It is a milk of very good organoleptic quality. Milk SAFILAIT also has a good organoleptic quality. On the physicochemical level milks SEHLAIT, GROUZ and EL MEIDA are all not in conformity with the standards for the density criteria, acidity, fat content, dry matter, degreased dry matter and rate of damping. We note for the volume of sack values in side of standards for milks SEHLAIT, GROUZ and SAFILAIT. Milks SEHLAIT and GROUZ are the lesser
appreciated by the jury of tasting their organoleptic quality is bad. The milk EL MEIDA distinguished by an organoleptic quality enough appreciated by the tasters. Of the whole of these results, we can say that it is time for dairies SEHLAIT, GROUZ and EL MEIDA to improve the quality of their products by respecting the regulations. A detailed attention must be paid at the step of reconstitution because it is a very important step. Milks NUMIDIA and SAFILAIT have a good organoleptic quality its does not prevent these dairies to improve physicochemical quality of their products with respecting content of total dry matter by a good practice of the raw materials. From a prospective point of view, it is important to control the quality of these products by the establishment with applying the legal texts as regards production of reconstituted milk
because it is a fundamental need. It is also necessary to propose reconstituted milk of irreproachable quality.
