Abstract The aim of our work is to assess physicochemical and antibacterial potential of two local honeys compared with two imported honeys. A carbohydrate profile was carried out by HPLC. All honeys are acid and the free acidity of Zriba (36 ± 13 méq.kg-1), Sidi Achour (36.66 ± 0.57 méq.kg-1) were in standards well above those of imported honey: San Francisco (7 méq.kg-1), Elshifa (20 méq.kg-1). Refractive index complied with the standards. Sidi Achour honey was denser (1.4206) than the others. Ash content of local honey (0.76 ± 0.07) and imported honey San Francisco (0.72 ± 0.57) were higher than those of Zriba honey (0.41 ± 0.08) and Elshifa (0.25 ± 0.038). All honeys had a sucrose content within the standard. Local honey contained Trehalose and melezitose, and richer in fructose and raffinose, F & G and maltose levels were consistent with standards. Sidi Achour contained the highest turanose content (2.15 ± 0.49%) relative to the studied honey samples. Antibacterial activity showed that all honeys have antibacterial potential when they are pure. Sidi Achour was active against E.coli (24 ± 6.08 mm), S.enteritidis (26.33 ± 1.15 mm), S.aureus (19.66 ± 0.57 mm), B.cereus (13.33 ± 8.73 mm) and E.faecalis (15 ± 1 mm). Zriba honey showed the same antibacterial honey except for B.cereus (7.66 ± 2.88 mm). The imported honeys were active on the growth of only three bacteria: E.coli, S.enteritidis and S.aureus.

Abstract The aim of the present work is to set up a production process of goat milk-based yoghurt. Six (06) kinds of yoghurt have been prepared: a mixed unflavored yoghurt with 50% cow & goat milk, a mixed flavored yoghurt with 50% cow & goat milk, an unflavored 100% goat-milk-based yoghurt, a flavored 100% goat-milk-based yoghurt, two types of 100% goat milk-based yoghurts supplemented with natural honey. Results of bacteriological analyses of finished products showed the total absence of pathogenic bacteria Staphylococcus aureus and salmonella as well as the indicator hygiene bacteria like the fecal and total coliforms. Sensory analyses revealed that 100% goat-milk-based yoghurts are always better appreciated in the other categories (flavored or unflavored) compared to 50% mixed yoghurts. Sensory analyses reported that yoghurts made with honey (HGM1 and HGM2) were richer in carbohydrates (10.5g) and in energy (89.1 kilocalories) against natural yoghurts and flavored yoghurts, which recorded a carbohydrate content of 5.3g and 68.3 kilocalories. The protein contents were assessed at 3.9g. Levels of lipids were at 3.5g together with amounts in minerals such like: calcium, phosphorous, potassium and sodium which reached respectively 168 mg, 114 mg, 203 mg and 58 mg.

Abstract This work focused on the one hand on the characterization of tomato by-products (Solanum lycopersicum L. 1753) and on the other; on the supplementation of tomato spent grain in the diet of Holstein breed cows and its effect on the volume and quality of milk. A comparative study between two lots; one contains dairy cows fed through a diet without tomato spent grain, the second batch fed with tomato spent grain. The physicochemical analyzes of tomato spent grain focused on the water content, dry matter, mineral matter, total proteins, fat, defatted matter, Phosphorus, Calcium and vitamins A and Vitamin E. We note that tomato spent grain is very rich in vitamin A and E as well as in calcium and phosphorus and that it also has a low fat and protein content. According to the results obtained, we notice an improvement in the following physicochemical parameters of milk: a significant increase (p < 0.001) in density which goes from 1026 ± 1.97 to 1028 ± 2.14, a significant increase (p < 0.01) in fat which goes from 40.74 ± 7.07 to 43.94 ± 8.45, and a significant increase (p < 0.001) of the dry extract which goes from 124.56 ± 11.31 to 148.7 ± 29.88. A significant increase (p < 0.001) in the average daily volume of milk is observed in the batch supplemented with tomato spent grain (13.73 ± 3.47 l/d) compared to the batch not supplemented with tomato grain (11.12 ± 3.00 l/d). The statistical study reveals that there is a relationship between the duration of supplementation and the continuous improvement of parameters: density (p < 0.001); dry extract (p < 0.001); degreased material (p < 0.001).