Hygienic and Physico- Chemical Quality of Local Milk and Milk Products Sold in Milk Bars in Chad

Abstract

The objective of this study was to assess the quality of local, whole, and fermented milk produced in the milk bars of N’Djamena, where the demand for dairy products is increasing. Thirty samples from the bush and 40 from cultured milk were collected to undergo physico-chemical and microbiological tests. Analysis of the results showed that the bush milk quality was better during the rainy season. The microbiological load reached a high level (> 36.106 UFC/mL) for bush milk regardless of the season, but total and fecal coliforms were found in greater quantities in the fermented whole milk during the cold season. The study revealed insufficient hygiene practices at the levels of production, collection and transformation, as well as the absence of conservation means, and sometimes milk adulteration during the dry season. The results suggest the need to make all stakeholders of this subsector aware of the importance of applying good production and hygiene practices.

Keywords

• Produit laitier
• Lait fermenté
• Qualité
• Hygiène du lait
• Tchad