Assessment of safety and quality of fermented milk of camels, cows, and goats sold and consumed in five localities of Burkina Faso

Cissé, Hama; Muandze-Nzambe, Jean Ulrich; Somda, Namwin Siourimè; Sawadogo, Adama; Drabo, Moustapha Soungalo; Tapsoba, François; Zongo, Cheikna; Traoré, Yves; Savadogo, Aly

doi:10.14202/vetworld.2019.295-304

Cited by 17 publications

(13 citation statements)

References 33 publications

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“…These microorganisms are the origin of food poisoning and digestive disorders. The level of this contamination is closely related to hygienic conditions of milking, state cleanliness of animal, material used, environment, knowledge and to application the good practices of rules hygiene by the actors (Maiwore et al, 2018;Millogo et al, 2018;Cissé et al, 2019). Some microorganisms pass transiently into their food producing toxins or spores, which after ingestion are very fatal for consumers (Murphy et al, 2019;Xiong et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

“…Microbiological risks were assessed by applying the criteria for assessing the microbiological quality of Bîisim missiga by combining several standards. Data obtained in our previous studies on Bîisim missiga were interpreted according to criteria listed in Table 1 (Cissé et al, 2019). In this study, only pathogenic potential microorganisms were considered.…”

Section: Microbiological Risk Assessmentmentioning

confidence: 99%

“…Indeed, milk is a highly valued food whose nutritional and economic contribution within producing households is no longer demonstrated (Boko et al, 2016;Cissé et al, 2018). Several products are derived from milk processing, the best known in Burkina Faso are pasteurized milk, Bîisim missiga, butter (solid or liquid) and cheese (Hamadou and Sanon, 2005;Cissé et al, 2019). The development of standard living has changed the technological processes and eating habits of populations.…”

Section: Introductionmentioning

confidence: 99%

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A Brief Discussion on Curdling Technology, Microbiological Risks and Contaminants of Fermented Milk Named Biisim Missiga

Cissé¹,

Oumarou²,

Tarnagda³

et al. 2019

Journal of Food Technology Research

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This study contributes to the existing literature knowledge of endogenous milk curdling technologies in Burkina Faso. In our study we are focused as well on the diversity of biological, physical and chemical contaminants of curd milk in generally. This study documents on the sanitary risk of the dairy products chain. forces for dynamisation to markets of agricultural and food products. In addition, this link in the economy is also of socioeconomic importance since it occupies 30% of Burkinabé. This sector contributes to strengthening both food

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Section: Discussionmentioning

confidence: 99%

Section: Microbiological Risk Assessmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A Brief Discussion on Curdling Technology, Microbiological Risks and Contaminants of Fermented Milk Named Biisim Missiga

Cissé¹,

Oumarou²,

Tarnagda³

et al. 2019

Journal of Food Technology Research

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“…Camel milk has been consumed for thousands of years because of its immense nutritional value and health benefits. Several studies have revealed that camel milk has a high concentration of immunoglobulins, serum albumin, lactoferrin, the hormone insulin, and other important ingredients [1][2][3]. Recently, camel milk has been utilized as medication for treating many diseases including gastrointestinal disorders, diabetes mellitus, food allergy, cancer, and hepatitis C and B [1,[4][5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of Milk Fat Globular Membrane (MFGM) Proteome between Saudi Arabia Camelus dromedary Safra and Wadha Breeds

et al. 2020

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Camel milk is traditionally known to have medicinal properties and many potential health benefits. Natural milk contains many soluble proteins and nanoparticles, such as a milk fat globule membrane (MFGM), a three-layered membrane covering of milk fat globule mainly composed of proteins and lipids, which plays an important role in human health. MFGM proteins account for 1%–4% of total milk proteins, and their nutritive value and distribution depends on the different breeds. The differential composition of these membrane proteins among different camel breeds has not been explored. The current study, therefore, aimed to quantitatively analyze and compare the MFGM proteome between the milk produced by the two most common Saudi camel breeds, Camelus dromedarius: Safra and Wadha. Two-dimensional difference in gel electrophoresis (2D-DIGE) and mass spectrometry analysis revealed a total of 44 MFGM proteins that were identified with a significant difference in abundance (p ≤ 0.05; fold change ≥ 1.5) between the two breeds. Thirty-one proteins were up-regulated and 13 proteins were down-regulated in the Safra breed compared to the Wadha breed. The proteins identified with an increased abundance included α-lactalbumin, lactadherin, and annexin a8, whereas the down-regulated proteins included butyrophilin subfamily 1 member a1, lactotransferrin, and vinculin. The differentially abundant proteins were analyzed by the UNIPROT system and gene ontology (GO) to reveal their associations with known biological functions and pathways. Enzyme-linked immunosorbent assay (ELISA) confirmed the 2D-DIGE findings of butyrophilin (BTN) and α-lactalbumin (α-LA) levels obtained from Safra and Wadha breeds.

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“…Cow milk is the utmost used up in the world followed by that of goat, camel, and donkey (Cisse et al, 2019). In Ethiopia, cows contribute around 95% of the total annual milk produced in the country (CSA, 2010).…”

Section: Introductionmentioning

confidence: 99%

Physical Properties and Chemical Compositions of Raw Cow Milk in Milk Shades Around Addis Ababa, Ethiopia

Asefa¹

2019

JNSR

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Milk has an important diet for humans and animals. The aim of this study was to evaluate the physical property and chemical composition of raw cow's milk in central highlands of Ethiopia. Raw milk samples of 240 were collected from four sites of Wolmera, Selale, Sebeta, and Debrezeit for physical and chemical composition analysis. Physical parameters of pH, titratable acidity, specific gravity, freezing point and chemical composition of total solids, protein, fat, ash and lactose were tested in this study. The result showed that there is no significant (P>0.05) difference in total solid and protein content among study site. The fat content was significantly higher in sample from Welmera and samples collected from Debrezeit were significantly higher lactose, ash, and solid non-fat content. Specific gravity and freezing point were no significant difference among the four study site. Milk samples of significantly higher pH were observed in Wolmera and Selale and significantly higher titratable acidity was observed in milk samples from Sebeta. All the chemical composition of total solid, fat, protein, Ash, lactose and solid non-fat were fit with Ethiopian standard. Among the tested physical property-specific gravity and freezing point were fit with Ethiopian standard and titratable acidity of milk from all sites were above Ethiopian standard. PH of the samples from all locations was lower pH than Ethiopia standard. Titratable acidity was higher than Ethiopian standard and pH was lower than Ethiopian standard. This is an indication that the milk was not fresh and develop acid due to lactose fermenting microbes in the milk and not suitable for pasteurization or processing.

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Assessment of safety and quality of fermented milk of camels, cows, and goats sold and consumed in five localities of Burkina Faso

Cited by 17 publications

References 33 publications

A Brief Discussion on Curdling Technology, Microbiological Risks and Contaminants of Fermented Milk Named Biisim Missiga

A Brief Discussion on Curdling Technology, Microbiological Risks and Contaminants of Fermented Milk Named Biisim Missiga

Comparative Analysis of Milk Fat Globular Membrane (MFGM) Proteome between Saudi Arabia Camelus dromedary Safra and Wadha Breeds

Physical Properties and Chemical Compositions of Raw Cow Milk in Milk Shades Around Addis Ababa, Ethiopia

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