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

• Published in: Veterinary World 2019-02, Vol.12 (2), p.295-304
• Main Authors: Cissé, Hama, Muandze-Nzambe, Jean Ulrich, Somda, Namwin Siourimè, Sawadogo, Adama, Drabo, Soungalo Moustapha, Tapsoba, François, Zongo, Cheikna, Traoré, Yves, Savadogo, Aly
• Format: Article
• Language: English
• Subjects: Acidity; Acids; Analysis; Bacteria; Burkina Faso; Calcium; camel; Camelidae; Camels; Caprinae; Carbohydrates; Coliforms; cow; Cow's milk; Dairy cattle; Dairy products; Dietary minerals; Dry matter; Fats; Fermented food; fermented milk; Fermented milk products; goat; Goats; Human nutrition; Hygiene; Iron; Laboratories; Lactic acid; Lactic acid bacteria; Methylene blue; Microbiological analysis; Microbiology; Microorganisms; Milk; Mineral composition; Mold; Nutrition; Potassium; Proteins; Safety and security measures; Salmonella; Salmonella food poisoning; sanitary quality; Staphylococcus aureus infections; Yeasts; Yogurt; Zinc
• ISSN: 0972-8988; 2231-0916
• DOI: 10.14202/vetworld.2019.295-304

Fermented milk is food produced and consumed all over the world and plays an important role in human nutrition. This work aimed to evaluate the microbiological and physicochemical quality and mineral composition of fermented milk consumed in Burkina Faso. A total of 114 samples of fermented milk from camels, goats, and cows were purchased in the market in five localities in Burkina Faso; Bobo Dioulasso, Djibo, Dori, Gorom-Gorom, and Sebba. Microbiological and physical parameters were monitored using standards methods. Microbiological analysis of fermented milks showed high average values of 7.60±1.50×10 colony-forming unit per milliliter (CFU/ml), 5.72±3.60×10 CFU/ml, 5.53±2.00×10 CFU/ml, 1.97±0.18×10 CFU/ml, 1.98±0.25×10 CFU/ml, and 0.10±0.09×10 CFU/ml for total microbial flora, lactic acid bacteria, yeasts and molds, , total coliforms, and thermotolerant coliforms, respectively. None of the samples were contaminated by or . The average values of pH, acidity, dry matter, ash, fats, proteins, and total carbohydrates content of samples were ranged, respectively: 3.830-4.137, 1.888-2.822%, 8.271-13.004%, 0.199-0.476%, 1.210-3.863%, 2.125-3.764%, and 3.080-5.428 % (w/w). Na/K and Ca/Mg ratio ranged from 0.104 to 0.909 and from 3.392 to 16.996, respectively. Total microbial flora, yeasts and molds, total coliforms, fats, calcium, potassium, iron, and zinc were significantly different. This research contributed in the evaluation of the hygienic and nutritional qualities of local fermented milk. Results obtained in this study confirm the need to set up the training program on the sanitary condition to traditional maker's to ensure the good fermented milk with high organoleptic and nutritional qualities.