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The main objectives of the present study were to evaluate the microbiological quality of raw cow milk produced in Beni Mellal region, one of the major milk production areas in Morocco located in the North-Centre of Morocco to evaluate the characteristics of the raw milk produced and also to evaluate hygienic conditions effects and breeding factors on milk microbiological aspects. For this, hygienic quality of milk was determined by assessing the analysis of Total Aerobic Flora or Total Bacterial Count, Total Coliforms Count, Fecal Coliforms Count, Pseudomonas sp while germs such as Anaerobic Sulphite-reducing Bacteria, Staphyloccoccus aureus, Listeria monocytogenes and Salmonella sp, were carried out according to international standards. The analysis of the microbiological results found for all the areas investigated in this study revealed that the great majority of milk caw samples studied were contaminated but at diverse levels exceeding in many times the normal threshold. Absence of pathogenic flora mainly Salmonella sp, Clostridium and Listeria was revealed by the present investigations in agreement with numerous studies in Morocco. In order to reduce the strong microbial contamination of the caw milk samples studied, the industries and authorities must made a compensate system for farmers presenting a good hygienic milk criteria on the one hand and a penalties system for those providing a bad hygienic or chemical and physical milk criteria on the one other hand.

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On the other hand, the data obtained in an « in vitro » study indicate that the fermentation capacity of sheep rumen fluid tends to be inhibited by increasing amounts of tannins.On the contrary, an increase in the tannin concenration stimulates the rumen fluid fermentation capacity in goats.Thus, incubation of rumen fluid with 12 p. 100 tannin concentration (on the dry matter basis of the substrate depressed the fermentation capacity of sheep rumen fluid by five points and improved that of goats by the same amount).According to these results, which are in line with those obtained in a feeding behaviour study, it may be concluded that goats seem to tolerate tannins much better than sheep do. Further investigations are required to elucidate the mechanism of this tolerance.