Effect of fermentation process on hygiene and perceived quality of lait caillé, an ethnic milk product from Burkina Faso

Abstract

Lait caillé is a traditional fermented milk product in Burkina Faso. The objective of this study was to contribute to consumer acceptance of lait caillé. For this purpose, the production practices in rural and urban areas were identified through semi-structured interviews, while the perceived quality of lait caillé in urban area was investigated through a survey. Then, microbiological and physico-chemical parameters were analysed on samples from rural and urban sites. Finally, an attempt to improve the hygiene of the traditional processing was proposed by use of Lactococcus lactis and Leuconostoc mesenteroides stains as starter. These were previously isolated from traditional lait caillé. The results on the manufacturing processes revealed from the raw milk practices of spontaneous fermentation, backslopping and contact with bacterial biofilms attached to container. The survey on perceived quality indicated that traditional lait caillé possessed a niche market which could be enlarged by implementation of good manufacturing practices in the production sites. The microbiota of the end product was characterised by high loads of Enterococcus spp., Enterobacteria and Pichia spp. Fermented milks by starter cultures showed improved hygienic quality and a positive sensory appreciation. However, the use of selected strains might be followed by loss of some features of traditional lait caillé, which scientists should work to resolve.

Draft genome sequence of Lactococcus lactis subsp. lactis RTIII518: a potent dairy starter isolated from traditional lait caillé in Burkina Faso

“…Then, the strain RTIII518 was picked as a single colony following purification by successive streaking and identified ( 4 ) by 16S rRNA gene sequencing (GenBank accession number: MH431827 ). The strain was found to ferment milk faster than the traditional process with rheological and sensorial properties similar to yogurt ( 5 , 6 ). The strain was stored in glycerol at −80°C ( 4 ).…”

Processing Practices and Quality of Dairy Products in Burkina Faso

“…The objective of this study was to provide data on the quality and processing practices of dairy products, including some locally manufactured dairy products and imported powder milk commercialised in Burkina Faso. The local traditional curdled milk (lait caillé), and the pasteurised milk which have already been much investigated [6,7,8] were not included. Specifically, a survey was carried out to identify the locally manufactured dairy products as well as the manufacturing practices particularly the fraudulent ones not yet reported in the literature.…”