Évaluation Comparative De La Qualité Nutritionnelle Et Sanitaire Du Lait De Différentes Races De Vaches De Quelques Zones D’élevage Du Bénin

In this study, a comparative assessment of the nutritional quality and the safety of milk from cow breeds Girolando, Borgou, Borgou-Gir, and Lagunaire produced in Benin was carried out in the public breeding centers of Kpinnou, Bétécoucou, Okparaand in private farms in Adjohoun, respectively. Milk from the breed Borgou-Gir had the highest concentrations of macronutrients (protein and lactose) and minerals (magnesium: 197.556 ± 0.001 ppm, calcium: 2056.32 ± 0.000 ppm, and zinc: 5.522 ± 0.000 ppm). Analyzed milk samples were free of tuberculosis and brucellosis germs, and no mastitis prevalence was detected in milking cows. However, some milk samples had lead levels exceeding the maximum limit of 0.02 ppm prescribed by the Codex Alimentarius standard. In addition, milk from the breeds Borgou and Borgou-Gir contained pesticide residue levels, namely chlorpyrifos (0.12 ± 0.020 ppm) and cypermethrin (0.03 ± 0.020 ppm) higher than the Codex Alimentarius standard (0.01 ppm). Milk samples from Adjohoun and Kpinnou had an aflatoxin M1 level of 0.3 ± 0.000 ppb and 0,010 ppb ± 0.24, respectively and were not in agreement with the Codex Alimentarius standard (0, 05 ppb). Although rich in nutrients, analyzed cow’s milk may present health risks to consumers due to chemical contaminants

Procédé Amélioré De Conservation Et De Stabilisation Du Fromage Peuhl Par L’effet Combiné Du Traitement Thermique Et Du Conditionnement Sous Vide

This study focused on improving the conservation of traditional Fulani cheese (Wagashi) from Benin by using the combined effect of thermic dehydration and vacuum packaging. In order to increase the shelf life and cheese stability, some experiments were undertaken using heat treatment at 60 °C for 4 hours and vacuum packaging. The treated cheeses had a water content ranging from 32 to 35% and showed a reduced microbial load (102 CFU/g for the total aerobic mesophyl germs and 101 CFU/g for lactobacilli, yeasts and moulds. The cheeses nutritional and sensory quality was also preserved after treatment. Microbiological and physicochemical analyses carried out periodically on processed and stored cheeses in vacuum packaging showed these cheeses are stable for about 60 days, both under refrigeration (4-5 °C) and ambient temperature (28-32 °C). These results were confirmed by sensory analyses. However, over a two month’s period, the panelists preferred white cheeses than red colored cheeses stored under vacuum. The economic analysis performed on the mini-factory basis with a cheese processing capacity of 12000 liters milk per year, showed that heat treated cheese stored in vacuum packaging costs 55.35 FCFA a piece of 50 g (net weight) with a selling price of 150 FCFA giving a net profit of 63.1% and break-even point by 54.15 kg of cheese production