Dairy products from Burkina Faso: Quality and fraudulent practises
Description
Objective The overall objective of the study was to provide data on the quality of local dairy products manufactured in Burkina Faso, in parallel with the quality of the some raw materials used, precisely powder milk. Specifically, a survey was carried out to identify the locally manufactured dairy products and the manufacturing practices, particularly the fraudulent ones not yet reported in the literature. Then these products as well as the fraudulent practices identified were evaluated. Methods Survey A semi-structured survey was carried out to report known locally manufactured dairy products, any alternative way locally used to process or preserve dairy products and characteristics of powder milk present at market level. Sampling The samples (15) of dairy products locally manufactured were selected in taking into account the nature of the raw material. The raw material samples (21) corresponding to repackaged powder milk brands, used for manufacturing these dairy products, were also purchased. Milk from manual milking was sampled in a farm and brought to laboratory as an attempt to reproduce and evaluate in laboratory the mispractises reported. Analyses Acidity, pH values, moisture contents, and microbiological counts were determined on locally manufactured dairy products and powder milk samples. Samples of yoghurt and gappal from both raw milk and powder milk were subjected to sensory analyses. Based on the reports of some fraudulent practises, an attempt was made to reproduce and evaluate the mispractises in laboratory with different concentrations of salt (NaCl) and different concentrations of a popular street medicine “toupaye” or “toupaï” (supposedly an antibiotic). Results Results showed that good manufacturing practices were not stricly observed. Powder milk samples showed absence of Enterobacteria. However fungal flora and thermotolerant coliforms loads were unsatisfactory for most of the manufactured products. Sensory analyses showed that products from powder milk were more appreciated than those made from raw milk. Data from the assessment in laboratory of fraudulent practises suggest that people during the survey did not report fully all the malpratices used to preserve illegally the raw milk from spoilage.
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Materials and methods Survey A semi-structured survey was carried out to report known locally manufactured dairy products, any alternative way locally used to process or preserve dairy products and characteristics of powder milk present at market level. Sampling The samples (15) of dairy products locally manufactured were selected in taking into account the nature of the raw material. The raw material samples (21) corresponding to repackaged powder milk brands, used for manufacturing these dairy products, were also purchased. Milk from manual milking was sampled in a farm as an attempt to reproduce in laboratory the mispractises reported. Determination of pH, acidity and moisture content Acidity was determined by volumetric titration using KOH while pH values were determined with a pH-meter. Moisture content was determined by differential weighing before and after air oven drying at 103 °C.. Determination of microbiological counts These were performed on locally manufactured dairy products and powder milk samples. Aerobic mesophilic flora (AMF) counts were determined on Nutrient agar according to ISO 4833 (2003), while yeasts and molds counts were determined on Nutrient agar supplemented with gentamicin (pH adjusted at 5.6 ± 0.2) (ISO 7954, 1988). Thermotolerant coliforms and enterobacteria were enumerated for locally manufactured dairy products on Violet Red Bile Lactose and Violet Red Bile glucose agar (NF V 086-060, 2009) Sensorial analyses Samples of yoghurt and gappal from both raw milk and powder milk were subjected to sensory analyses by a panel who performed colour, aroma, texture and taste evaluations on a scale of 3 points (Kemp et al., 2009). Assessment in laboratory of fraudulent practises Based on the reports of some fraudulent practises, an attempt was made in laboratory to reproduce the mispractises in laboratory with separately, different concentrations of salt (NaCl) and of a popular street medicine “toupaye” (supposedly an antibiotic)