Physicochemical and Microbiological Characteristics from “Wagashi” Production Whey in Abomey-Calavi (Benin)

Abstract

Aims: The production of “wagashi”, induce the production of whey which is often directly drop in the environment. The aim of this study was to evaluate the microbiological and physicochemical qualities of wagashi’s whey samples collected in Abomey-Calavi (Benin).
 Methodology: Whey samples were collected from Abomey-Calavi (Parana and Akassato) in Southern Benin. The physicochemical analyses targeted the pH, titratable acidity, dry matter contents, protein and lactose. The microbiological analyzes carried out consisted in enumeration of total mesophilic flora (TMF), fecal coliforms, lactic acid bacteria, staphylococci, yeasts and molds, Pseudomonas, Escherichia coli and salmonella by cultures on specific synthetic nutrient media.
 Results: This study revealed characteristics such as dry matter (5.30-5.66 g / l), pH (3.91-5.21), titratable acidity, protein (5.94-0.128 g / l), lactose; and microbial quality of the whey. Parana’s whey was more acidic (pH = 3.91 ± 0.014) than Akassato’s whey analyzed with higher titratable acidity (pH = 0.92 ± 0.01). The presence of total mesophilic aerobic flora, Escherichia coli, staphylococci, lactic acid bacteria, yeasts and molds reveals fecal, human and environmental contamination during cheese production or during whey storage. Thus, Parana's whey was more contaminated with TMF (3.45.108 CFU/ml), lactic acid bacteria (4.82.108 CFU/ml) and fecal coliforms (> 3.108 CFU/ml) while Akassato's whey was more contaminated by staphylococci (4.70.108 CFU/ml) and Escherichia coli (> 3.108 CFU/ml). Salmonella was not identified.
 Conclusion: It thus important raising the awareness of cow's milk processors and / or whey producers in Benin. We therefore project to use this whey as a substrate for bioproduction.

Bio-production of lactic and lactobionic acids using whey from the production of cow’s milk Wagashi cheese in Benin

“…It was raw filtered, pasteurized at 95°C for 30 min, and the pH adjusted to 6.5 (where necessary) with NaOH before utilization. The physicochemical and microbiological quality of milk whey has been determined previously ( 20 ). Whey obtained from local cheesemaker in Akassato (Abomey-Calavi) contained: dry matter 5.66 ± 0.004 g/100 g, p H 5.21 ± 0.014, titratable acidity 0.35 ± 0.01, proteins 5.94 ± 0.091 g/100 g, lactose 43.2 ± 0.071 g/L.…”