Processing practices and quality of dairy products in Burkina Faso
Description
The objective of this study was to provide data on the quality and processing practices of dairy products, including some locally manufactured dairy products and imported powder milk commercialised in Burkina Faso. Specifically, a survey was carried out first, to identify the locally manufactured dairy products as well as the manufacturing practices, particularly the malpractices not yet reported in the literature. Then, locally manufactured dairy products (excluding the traditionally fermented milk lait caillé and pasteurised milk), imported powder milk from brands frequently used for processing milk products and fraudulent practices identified during the survey were evaluated through laboratory analyses. Physico-chemical parameters such as pH, acidity and moisture content were determined. In addition microbiological parameters, aerobic mesophilic flora, yeast and mold, thermotolerant coliforms or enterobactria, were also determined. Results from the survey showed that good manufacturing practices were not strictly observed. In addition it was reported use of salt and a popular street medicine “toupaϊ” (supposedly an antibiotic) for delaying the spoilage/fermentation of the raw milk. Six types of locally manufactured milk products were identified while seven brands of powder milk were frequently used, after repackaging, for processing milk products. Most samples of locally manufactured products were unsatisfactory for fungal and thermotolerant coliforms loads. Powder milk samples showed absence of enterobacteria. Sensory analyses showed that locally manufactured products from powder milk were more appreciated than those made from raw milk. Attempts to reproduce the malpractices of using salt or “toupaϊ” did not lead to significant results compared to the control, suggesting that some respondents did not fully open up about the malpractices. These data are useful since they would give tools to policy makers for quality control and regulation in the sector of dairy products.
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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)