Microbial quality of artisanal yoghurt and Dgu products collected in schools of Cotonou and Abomey-Calavi (Benin)

Tohoyessou, Majoie GÃ©roxie; Moussé, Wassiyath; Sina, Haziz; Bade, Farid; Boton, ChÃ©drac A.; Ahouissou, Oswald R.; Adjanohoun, Adolphe; Baba-Moussa, Lamine

doi:10.5897/ajfs2020.1946

Cited by 6 publications

(4 citation statements)

References 14 publications

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“…The high AMBCs (10 6 -10 9 cfu/mL) may have been due to the already high numbers of bacteria in the raw milk. This has been observed by other researchers who have studied raw milk taken from different areas of Africa [44]. Hot weather in the production areas also enhances the growth of microorganisms in milk if it is contaminated before or during processing [45].…”

Section: Discussionsupporting

confidence: 61%

Microbiological Quality of Typical Traditional Fermented Milk from Northern Uganda and Western Kenya

Ogwaro

Gibson

Hill

et al. 2023

Dairy

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In this study, the microbiological quality of traditionally fermented milk from Northern Uganda and Western Kenya was analysed. Six samples of typical traditionally fermented milk were collected randomly from traditional cattle keepers in Karamojong (UG 1) and Acholi (UG 2) in Northern Uganda and Kalenjin in Western Kenya (KE). The microbial quality of the collected samples was assessed through the use of conventional methods for total aerobic mesophilic bacteria, total coliform, lactic acid bacteria, Staphylococcus aureus, Listeria monocytogenes, yeasts, and mould counts. The mean aerobic mesophilic bacterial counts were 5.14 × 109 coliform forming units (cfu)/mL. The mean counts for mesophilic lactobacilli ranged from 106 to 108 cfu/mL. The mean thermophilic lactobacilli count ranged from 107 to 109 cfu/mL, while the mean thermophilic lactococci counts ranged from 106 to 109 cfu/mL. On the other hand, the Streptococci counts were between 106 and 108 cfu/mL. The mean count for the non-sorbitol E. coli was 3.87 × 103 cfu/mL. These results suggest that although the pH of the traditional yoghurt in this study was low, the acidity was not sufficient to inhibit growth of microorganisms in the product. Although it is difficult to avoid the microbial contamination of milk during milking, it is of the utmost importance to maintain a very high level of hygiene in dairy farming practices, and the correct cleaning of teats during milking is very important for good udder health and optimum milk quality, and to ensure safety. The results regarding microbial contamination pose public health concerns, and therefore the appropriate government agencies must pay attention to ensure that the environment in which yoghurt is produced is in the best condition to reduce contamination.

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Section: Discussionsupporting

confidence: 61%

Microbiological Quality of Typical Traditional Fermented Milk from Northern Uganda and Western Kenya

Ogwaro

Gibson

Hill

et al. 2023

Dairy

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“…The lowest contamination levels in Niamey would comply with hygienic rules. The hot weather does not help with milk conservation [34]. In fact, in Niger, high temperatures at certain times of the year contribute to the rapid deterioration of food in general and dairy products in particular and can increase the presence of pathogenic germs [34].…”

Section: Discussionmentioning

confidence: 99%

“…The hot weather does not help with milk conservation [34]. In fact, in Niger, high temperatures at certain times of the year contribute to the rapid deterioration of food in general and dairy products in particular and can increase the presence of pathogenic germs [34]. While temperature control is a big issue, adhering to hygienic production practices could drastically lower the microbial load in milk.…”

Section: Discussionmentioning

confidence: 99%

Hygienic quality of raw and fermented cow milk in the local milk sector of the Liptako-Gourma area in Niger

et al. 2022

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Background and Aim: Milk is a food of high nutritional value, which occupies an undeniable place in the human food ration, but is an ideal medium for microbial growth. This study aims to assess the hygienic quality of local raw and fermented milk from the Liptako-Gourma region in Niger. Materials and Methods: We performed physical and bacteriological analyses on 330 samples of bovine milk from local breeds, including 110 individual milk samples (per cow), 110 fermented milk samples, and 110 blended milk samples. The microbiological parameters were determined using standard methods. Results: The physical analysis revealed temperatures during sample collection for all milk types between 35.2°C and 37.8°C. The average pH of fermented milk varied between 3.16 and 4.92 and those of individual and blended raw milks between 5.42 and 6.98. The titratable acidity varied from 15° to 18.1°D for raw milk and between 59° and 122°D for fermented milk. The average density of individual and blended milks ranged between 1.028 and 1.035. Regionally, milk samples from Tillaberi had a significantly higher aerobic mesophilic germ (GAM) load (7.42 ± 0.53 × 107 Colony-forming unit/mL; p = 0.0025) compared to the Dosso and Niamey regions. The prevalence of Staphylococcus aureus, Escherichia coli, and Salmonella spp. were 86.36%, 12.73%, and 20.91%, respectively, in fermented milk. Phenotypic identification pointed toward three genera: E. coli (30.76% ± 0.25%), S. aureus (20.58% ± 0.14%), and Salmonella spp. (2.74 ± 0.04%). Conclusion: The present data suggest that milk samples collected from three regions in Liptako-Gourma had low quality; further, some of the bacteria identified (E. coli, S. aureus, and Salmonella spp.) could be potential foodborne pathogens.

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“…Moreover, Coliforms as an indicator of post processing contamination in zabady manufacture have been established and recommended by public health authorities worldwide (El Bakri and El Zubeir, 2009). Higher results were obtained by Majoie et al (2020) andEl leboudy et al (2015).…”

Section: Coliform Bacterial Countmentioning

confidence: 99%

Estimation of the Quality of some Fermented Dairy Products in Cairo and Giza Governorates

Mahmoud

Soliman

Saad

2022

Journal of Food and Dairy Sciences

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A total of twenty samples of different types of Zabady and Raybe milk were collected from local markets in Cairo and Al-Giza governorates and stored in the refrigerator at 5±1°C. Microbiological, physicochemical, and rheological properties of collected samples were studied at the beginning, middle, and end of storage period. The results showed that the average values of acidity, pH, Viscosity, Syneresis, Water Holding Capacity (WHC%) and Radical Scavenging Activity (RSA%) of fresh samples ranged from 0.72±0.02 to 0.82±0.04%, 4.52±0.05 -4.61±0.02, 3393±7.00 -8535±9.00 cP, 2.70±0.04 -3.88±0.07 (ml/5g), 20.70±0.18 -45.92±0.19% and 14.69±0.13 -21.62±0.12%, respectively. The collected fresh samples contained 11.25±0.15 -14.86±0.19 % total solids. Microbiological analysis revealed that the collected fresh samples contained 7.95 to 8.52 (log cfu/g) lactic acid bacteria, 2.16 to 2.62 (log cfu/g) Coliform Bacteria and 2.25 to 2.33 (log cfu/g) Yeasts and Molds. The hardiness and gumminess of the high-fat traditional zabady samples were higher than the rest of the zabady samples, while the springiness, cohesiveness, and chewiness in the industrial zabady samples were higher than the traditional zabady. As the storage period progressed, chemical, physical, microbiological, and rheological changes occurred.

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Microbial quality of artisanal yoghurt and Dgu products collected in schools of Cotonou and Abomey-Calavi (Benin)

Cited by 6 publications

References 14 publications

Microbiological Quality of Typical Traditional Fermented Milk from Northern Uganda and Western Kenya

Microbiological Quality of Typical Traditional Fermented Milk from Northern Uganda and Western Kenya

Hygienic quality of raw and fermented cow milk in the local milk sector of the Liptako-Gourma area in Niger

Estimation of the Quality of some Fermented Dairy Products in Cairo and Giza Governorates

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