Nutritional and Hygienic Quality of Raw Milk in the Mid-Northern Region of Algeria: Correlations and Risk Factors

Table 2

Results of physicochemical analysis of samples at different levels of the production chain.

Parameters	M1			M2
	Minimum	Mean ± SD	Maximum	Minimum	Mean ± SD	Maximum
(°C)	6	10,34 ± 0,75	15	6	8,8 ± 0,41	13
pH	6,46	6,63 ± 0,02	6,91	6,45	6,62 ± 0,03	6,9
Fat (g/kg)	30	35,44 ± 1,87	41	30	35,01 ± 1,95	41
Protein (g/kg)	27	29,55 ± 0,44	33	26	29,2 ± 0,42	32

SD: standard deviation. M1: at the end of collection (at farm). M2: at delivery (at the dairy unit).