Procédé Amélioré De Conservation Et De Stabilisation Du Fromage Peuhl Par L’effet Combiné Du Traitement Thermique Et Du Conditionnement Sous Vide

Abstract

This study focused on improving the conservation of traditional Fulani cheese (Wagashi) from Benin by using the combined effect of thermic dehydration and vacuum packaging. In order to increase the shelf life and cheese stability, some experiments were undertaken using heat treatment at 60 °C for 4 hours and vacuum packaging. The treated cheeses had a water content ranging from 32 to 35% and showed a reduced microbial load (102 CFU/g for the total aerobic mesophyl germs and 101 CFU/g for lactobacilli, yeasts and moulds. The cheeses nutritional and sensory quality was also preserved after treatment. Microbiological and physicochemical analyses carried out periodically on processed and stored cheeses in vacuum packaging showed these cheeses are stable for about 60 days, both under refrigeration (4-5 °C) and ambient temperature (28-32 °C). These results were confirmed by sensory analyses. However, over a two month's period, the panelists preferred white cheeses than red colored cheeses stored under vacuum. The economic analysis performed on the mini-factory basis with a cheese processing capacity of 12000 liters milk per year, showed that heat treated cheese stored in vacuum packaging costs 55.35 FCFA a piece of 50 g (net weight) with a selling price of 150 FCFA giving a net profit of 63.1% and break-even point by 54.15 kg of cheese production.

Color (CIE L*, a*, b*), Nutritional and Sensory Characterization of Artisanal “Wagashi” Cheese Processed from Borgou and Azawak Cow Milks in Benin

“…Indeed, according to these authors, Borgou cow milk had recorded the highest fat content ant the lower protein concentration compared to Azawak breed milk [17]. The pH and titratable acidity recorded herein are in accordance with the ranges of the values reported by [5] for pH, and titratable acidity for cheese but lower than the values reported by [6,18].…”

“…The raw milk was collected from fresh whole cow milk through hand milking from Borgou and Azawak cows reared on natural pasture in Okpara livestock farm, Benin. The production of cheese from Borgou and Azawak cow's Milk was made according to the artisanal cheese processing technology described by [5]. Ten liters of raw milk from each genetic type of cows at the third lactation rank were sampled under the same conditions at the end of milking on the same day.…”

“…Cheese is a viscoelastic milk product formed by a net of casein with a dispersion of fat globules and water [4]. Several artisanal cheese production processes using vegetable extract or liquid rennet are documented [5,6,7,8]. The Wagashi cheese processing technology in Benin is characterized by several stages: milk reception and filtering, temperature control, heating, coagulation by vegetable (Calotropis procera) leaves extract addition, cheese curd collection and molding, whey draining [5].…”

“…Several artisanal cheese production processes using vegetable extract or liquid rennet are documented [5,6,7,8]. The Wagashi cheese processing technology in Benin is characterized by several stages: milk reception and filtering, temperature control, heating, coagulation by vegetable (Calotropis procera) leaves extract addition, cheese curd collection and molding, whey draining [5]. The use of Calotropis procera leaves extract as coagulant or rennet in artisanal cheese processing is reported by several authors [7,8].…”

High-Throughput Illumina MiSeq Amplicon Sequencing of Yeast Communities Associated With Indigenous Dairy Products From Republics of Benin and Niger

“…These milk products do not meet regulatory quality requirements and consumer preferences because of unhygienic conditions for milking, uncontrolled processes, and storage practices. Among these, spontaneously fermented milk and Wagashi cheese are considered as the major products and most appreciated by the consumers in Benin and Niger (Boko et al, 2016; Dossou et al, 2016; Gagara et al, 2017; Okry et al, 2017). The naturally fermented milk produced in the two countries is obtained from cow milk by incubation of unpasteurized milk for 1 day at room temperature to allow spontaneous fermentation without back-slopping (Figure 1).…”