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Qualité de quelques laits fermentés camerounais

2005; Volume: 25; Issue: 1 Linguagem: Inglês

10.3166/sda.25.53-66

2116-5912

D. G. Libouga, JJ Essia Ngang, Hayyo Halilou,

Agriculture and Rural Development Research

Quality of some cameroonian fermented milk.Fermented milk products principally yoghurt, kindirmou and pendidam have been considerably developed in Garoua and N'Gaoundéré (Cameroon).Authors have been interested in physicochemical, microbial and organoleptic qualities of these milk products produced either by pilot plants or traditionally.Samples were taken randomly between June and September from the production units or in the local markets.The Dornic acidity was determined using N/9 NaOH and the dry matter content by oven drying at 105 °C.The microbial flora was determined by classical methods : the total flora was enumerated on jelly medium Plate Count Agar, Coliforms on medium jellied with desoxycholate lactose, Sulfitoreducing germs on trypticase sulphite neomycine gel, Staphylococci on Baird-Parker's jelly medium, Staphylococcus aureus on Baird-Parker gel followed by a coagulase test, faecal Streptococci on bile esculine azyle medium, Salmonella on Salmonelle-Shigella gel, Clostridium on reinforced Clostridial agar and total fungal flora on OGA oxytetracyclin gel.The sensory analysis was done using a 9 points scale quotation (Hedonic scale).The acidity of kindirmou and pendidam ranged between 60 and 90 °D with a variable dry matter content between 13 and 17 % (w : w), meanwhile that of yoghurt varied between 80 and 100 °D, and the dry matter content was close to 18 % (w : w).For all of these fermented milk products, the microbial flora was as follows : total germs: 1 .10 4 to 6 .10 5 ufc .ml -1 , fungal flora : > 2 .10 4 ufc .ml -1 , Coliforms : 0 to 2 .10 5 ufc .ml -1 , faecal Streptococci : 0 to 3 .10 5 ufc .ml -1 .The analysed samples were free of faecal Coliforms, Salmonella, Staphylococci, Sulfitoreducers and Clostridia.Fermented milk products (kindirmou, pendidam and yoghurt) are very much appreciated by Cameroonian consumers, especially because most of them are unable to metabolise lactose.The dry matter contents of these fermented milk products follow the same order of magnitude