Caractéristiques physico-chimiques du fromage Peulh produit dans les conditions optimales de coagulation à partir du lait de deux races de vaches du Bénin

• Published in: Revue Nature et Technologie (En ligne) 2016-01 (14), p.33
• Main Authors: Aïsso, Richmy C B, Aïssi, M Vahid, Youssao, A K Issaka, Soumanou, Mohamed M
• Format: Article
• Language: fre
• Subjects: Cheese; Coagulation; Leaves; Milk
• ISSN: 1112-9778; 2437-0312

Coagulation of milk, the major operation of the production of the Peulh cheese is traditionally done in Benin using fresh leaves and stems of Calotropis procera in an empirical way. In order to rationalize and improve this traditional practice, different quantities of fresh leaves, stems and mixture of different proportions of leaves and stems of C. procera were used for the production of the Peulh cheese with an aim of optimizing the coagulation. The physicochemical and organoleptic characteristics of the Peulh cheese produced under the optimum coagulation conditions of milk from Borgou and Girolando cow races of Benin, were evaluated. The results showed that in 13 minutes, it is possible to carry out the coagulation of one liter of milk into Peulh cheese, using an optimal amount of 35g/L of an extract containing 90% of fresh stems and 10% of fresh leaves of C. procera, with a production yield of 30.08%. The study showed that except the texture, pH, acidity and color of the Peulh cheeses produced under the optimum conditions for coagulation did not vary significantly (P > 0.05). The cheeses produced were acceptable by the consumers but cheese produced with the Borgou race milk was preferred.