Vet World   Vol.12   February-2019  Article-17

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

Background and Aim: 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.

Materials and Methods: 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.

Results: Microbiological analysis of fermented milks showed high average values of 7.60±1.50×109 colony-forming unit per milliliter (CFU/ml), 5.72±3.60×107 CFU/ml, 5.53±2.00×105 CFU/ml, 1.97±0.18×103 CFU/ml, 1.98±0.25×103 CFU/ ml, and 0.10±0.09×103 CFU/ml for total microbial flora, lactic acid bacteria, yeasts and molds, Staphylococcus aureus, total coliforms, and thermotolerant coliforms, respectively. None of the samples were contaminated by Salmonella or Shigella. 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.

Conclusion: 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. Keywords: Burkina Faso, camel, cow, fermented milk, goat, sanitary quality.

Keywords: Burkina Faso, camel, cow, fermented milk, goat, sanitary quality.

How to cite this article: Cissé H, Muandze-Nzambe JU, Somda NS, Sawadogo A, Drabo SM, Tapsoba F, Zongo C, Traore Y, Savadogo A (2019) Assessment of safety and quality of fermented milk of camels, cows, and goats sold and consumed in five localities of Burkina Faso, Veterinary World, 12(2): 295-304.

Received: 23-11-2018  Accepted: 17-01-2019     Published online: 22-02-2019

Corresponding author: Aly Savadogo   E-mail: alysavadogo@gmail.com

DOI: 10.14202/vetworld.2019.295-304

Copyright: Cissé, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.