Influence of Agropastoralism in Goats on Dairy Products Quality and Safety in the Souss Massa Region

- 1 Proceeding 1st International Conference on Smart System, Renewable Energy, Traditional Foods and Environment Protection. ICSREFE24 LASIME LABORATORY - EST Agadir Lasime.ma | [email protected].ma 29th – 31th May 2024 EST – City Innovation Agadir Morocco PROCEEDING 1st international conference on Smart System, Renewable Energy, Traditional Foods and Environment Protection 1st Edition, 2024 Agadir, Morocco Edited by: Mohamed Ajaamoum Fouad Achemchem Ghita Ait baddi M’hand Oubella Fatima Ezzahra Nadir Design : Brahim Bouachrine ISBN 2024MO5069 978-9920-487-25-2 Edition: DAR EL IRFAN Av Abdellah Guennoun Cité Salam AgadirNR 97 [email protected] 0528235113 ICSREFE24 - 1st International Conference On Smart System, Renewable Energy, Traditional Foods And Environment Protection 29 -31 May 2024 109 Influence of Agropastoralism in Goats on Dairy Products Quality and Safety in the Souss Massa Region Mohamed Amellal*, Hamza Tami, Said Elhizazi, Ghita Ait Baddi and Fouad Achemchem Bioprocess and Environment Team, LASIME Laboratory, Agadir High Institute of Technology, Ibn Zohr University, 80150 Agadir, Morocco *Correspondence to : mohamed.amella[email protected].ac.ma*; [email protected] Abstract: The quality of goat milk and milk products is a major issue for the dairy industry, particularly in countries where goat farming is an essential component of agriculture. In Morocco, goat farming provides an important source of income for rural communities and contributes significantly to the national food supply.An in-depth study of the quality of goat's milk and its derivatives is crucial to identify the key factors influencing their quality and to assess their impact on food safety, public health and the sustainable development of the dairy industry in Morocco.This study focuses on the husbandry practices and environmental conditions that contribute to the production of quality milk and dairy products. Focusing on Moroccan studies of microbiological, physico-chemical, nutritional and sensory properties of goat's milk and derived products such as cheeses, yoghurts and dairy desserts, this study aims to provide valuable information for dairy industry players, policy-makers and researchers involved in promoting sustainable farming practices and preserving food traditions in Morocco. Keywords: Milk quality, Dairy products, Goat farming, Food safety, Sustainable development. Funding: The authors express their gratitude to the EU PRIMA programme and the Moroccan Ministry of Higher Education, Scientific Research and Innovation (MESRSI) for their support of the PRIMA Pas-Agro-Pas project [grant number PRIMA/0016/2022].