Processing and preservation methods of Wagashi Gassirè, a traditional cheese produced in Benin
Dossou Wanignon Alphonse,
Seko Orou Baké Marie Thérèse,
Komagbe Gwladys,
Sessou Philippe,
Youssao Abdou Karim Issiaka,
Farougou Souaïbou,
Hounhouigan Djidjoho Joseph,
Mahillon Jacques,
Mongbo Rock,
Poncelet Marc,
Madode Yann Eméric,
Douny Caroline,
Scippo Marie-Louise,
Clinquart Antoine,
Azokpota Paulin
Affiliations
Dossou Wanignon Alphonse
Department of Food Science & FARAH, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium; Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin; Corresponding author.
Seko Orou Baké Marie Thérèse
Laboratory of Analysis of Social Dynamics and Development, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin
Komagbe Gwladys
Research Unit on Communicable Diseases, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin
Sessou Philippe
Research Unit on Communicable Diseases, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin
Youssao Abdou Karim Issiaka
Laboratory of Animal Biotechnology and Meat Technology, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin
Farougou Souaïbou
Research Unit on Communicable Diseases, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin
Hounhouigan Djidjoho Joseph
Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin
Mahillon Jacques
Laboratory of Food and Environmental Microbiology, Faculty of Bioscience Engineering, Catholic University of Louvain, Louvain-la-Neuve, Belgium
Mongbo Rock
Laboratory of Analysis of Social Dynamics and Development, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin
Poncelet Marc
Observing Recomposing Worlds, Faculty of Social Sciences, University of Liège, Liège, Belgium
Madode Yann Eméric
Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin
Douny Caroline
Department of Food Science & FARAH, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
Scippo Marie-Louise
Department of Food Science & FARAH, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
Clinquart Antoine
Department of Food Science & FARAH, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
Azokpota Paulin
Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin
Purpose: Wagashi Gassirè (WG) is a traditional cheese produced from cow milk following local processing methods in Benin. The aim of this study was to describe the milk processing methods and the preservation practices with the objective of improving WG production and sanitary quality. Methods: A survey was carried out among 390 actors (84 dairy farmers, 165 producers, 53 traders, and 88 consumers) from two municipalities (Dassa and Nikki) in Benin. Results: WG is highly preferred by consumers for its whiteness (63.0%), softness (24.7%), smoothness (19.2%), and firmness (13.7%). WG production is based on the coagulation of milk using Calotropis procera extracts as coagulant. Six milk processing methods, including three new WG production methods were identified, depending on how the C. procera extracts were pre-treated and used during WG production. Boiling (67%) was the most widely used as WG preservation method. The use of aluminium cooking pots (100% of WG producers), WG open-air production (66.7% of producers) and antibiotic misuse (59.3% of dairy farmers) may lead to the chemical or microbiological contamination of WG. Conclusions: Six WG production and six preservation methods were identified after the survey among WG producers and traders. Future studies should assess the sanitary and physico-chemical quality of WG from the identified processing and preservation methods. The next step of research should be also focused on the development of specific standards to produce a better quality of WG.