Biochemical and Microbiological Characteristics of Raw Milk and Curdled Milk Originated from the Central Region of Burkina Faso

Clarisse S. COMPAORE^1, , Fidèle W. TAPSOBA¹, Charles PARKOUDA¹, René KOMPAORE^{1, 2}, Romaric G. BAYILI¹, Bréhima DIAWARA¹, Aly SAVADOGO², Lene JESPERSEN³ and Hagrétou SAWADOGO-LINGANI¹

¹Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies, Centre National de la Recherche Scientifique et Technologique, (CNRST/IRSAT/DTA), 03 BP 7047 Ouagadougou, Burkina Faso

²Département de Biochimie-Microbiologie, Laboratoire de Biochimie et d’Immunologie Appliquée, Université Joseph Ki-Zerbo, 03 BP 7021 Ouagadougou, Burkina Faso

³Department of Food Science, Faculty of Sciences, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark

Cite this paper:
Clarisse S. COMPAORE, Fidèle W. TAPSOBA, Charles PARKOUDA, René KOMPAORE, Romaric G. BAYILI, Bréhima DIAWARA, Aly SAVADOGO, Lene JESPERSEN and Hagrétou SAWADOGO-LINGANI. Biochemical and Microbiological Characteristics of Raw Milk and Curdled Milk Originated from the Central Region of Burkina Faso. American Journal of Food and Nutrition. 2021; 9(1):7-15. doi: 10.12691/ajfn-9-1-2

Abstract

Milk and dairy products play an important role in human nutrition in Burkina Faso as in several developing countries. This study aimed to describe the curdled milk process in the Central region of Burkina Faso through a monitoring of the production and to study the biochemical and microbiological characteristics of raw milk and curdled milk. Microbiological and biochemical characteristics of the products were determined using standard methods. Biodiversity of lactic acid bacteria in curdled milk was determined using (GTG) 5-PCR and 16S rRNA gene sequencing. Processing of curdled milk takes place in calabashes or plastic containers, without heat treatment of raw milk. The fermentation is spontaneous and lasts for 24 - 48 h at ambient temperature. Biochemical analysis showed a low mean pH of curdled milk (4.34 ± 0.10) compared to that of raw milk (6.47 ± 0.02). Dry matter (DM), protein and lipid contents were respectively 7.85%; 16.96 g/L DM and 37.11 g/L DM for raw milk while those of curdled milk were 15.85%; 20.85 g/L DM and 27.03 g/L DM. An increase from 0.22 to 0.37 g/L DM of phosphorus and from 1.10 to 2.46 of calcium was observed with the fermentation. However, iron and zinc contents obtained were 0.55 mg/L DM and 1.97 mg/L DM for raw milk and 0.27 mg/L and 1.6 mg/L for curdled milk, respectively. Microbiological analyzes indicated a high number of aerobic mesophilic bacteria for raw milk (1.9. 10⁷ UFC/mL) as for curdled milk (3.9. 10⁸ UFC/mL). In addition, Enterobacteriaceae counts from raw milk and curdled milk were higher than the acceptable limit of 10² CFU/mL for dairy products. Lactobacillus fermentum, Enterococcus durans/feacium, Lactococcus lactis, Lactobacillus helveticus and Enterococcus feacalis were the predominant species identified in the curdled milk.

Keywords:
raw milk curdled milk characterization Lactic acid bacteria Burkina Faso

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Corniaux, C. Etude relative à la formulation du programme d’actions détaillé de développement de la filière lait en zone UEMOA, Annexe 2: Rapport Burkina Faso. In: UEMOA (ed.). UEMOA. 2013.
[2]	Bayili, G.R., Johansen, P., Nielsen, D.S., SawadogoLingani, H., Ouedraogo, G.A., Diawara, B and Jespersen, J. Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso. World Journal of Microbiology and Biotechnology, 35. 100. 2019.
[3]	Das, S., Hasan, A and Parveen, S. Evaluation of microbial load and quality of milk and milk based dairy products. Octa Journal of Biosciences, 3.1-4. 2015.
[4]	Tankoano, A., Kabore, D., Savadogo, A., Soma, A., Fanou- Fogny, N., Compaore-Sereme, D., Hounhouigan, D.J and Sawadogo-Lingani, H. Evaluation of microbiological quality of raw milk, sour milk and artisanal yogurt from Ouagadougou, Burkina Faso. African Journal of Microbiology Research, 10(16). 535-541. 2016.
[5]	Savadogo, A., Ouattara, C.A.T., Savadogo, P.W., Ouattara, A.S., Barro, N and Traoré, A.S. Microorganisms Involved in Fulani Traditional Fermented Milk in Burkina Faso. Pakistan Journal of Nutrition, 3. 134-139. 2004.
[6]	Houngbédji, M., Johansen, P., Padonou, S.W., Akissoé, N., Arneborg, N., Nielsen, D.S., Hounhouigan, D.J and Jespersen, L. Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough in west Africa. Food Microbiology, 76. 267-278. 2018.
[7]	Gregersen, T. A rapid method for distinction of Gram-negative from Gram positive bacteria. European Journal of Applied Microbiology and Biotechnology, 5. 123-127. 1978.
[8]	Nielsen, D.S., Teniola, O.D., Ban-Koffi, L., Owusu, M., Andersson, T.S and Holzapfel, W.H. The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods. International Journal of Food Microbiology, 114. 168-186. 2007.
[9]	Satokari, R.M., Vaughan, E.E., Akkermans-Van, V.W.M., Saarela, M and De vos, W.M. Bifidobacterial diversity in human feces detected by genus-specific PCR and denaturing gradient gel electrophoresis. Applied and Environmental Microbiology, 67. 504-513. 2001.
[10]	Altschul, S.F., Madden, T.L., Schäffer, A.A., Zhang, J., Zhang, Z., Miller, W and Lipman, D.J. Gapped BLAST and PSI-BLAST: a new generation of protein database search programs. Nucleic Acids Research, 25(17): 3389-3402. 1997.
[11]	Kim, O.S., Cho, Y.J., Lee, K., Yoon, S.H., Kim, M., Na, H., Park, S.C., Jeon, Y.S., Lee, J.H., Yi, H., Won, S and Chun, J. Introducing EzTaxon-e: a prokaryotic 16S rRNA gene sequence database with phylotypes that represent uncultured species. International Journal of Systematic and Evolutionary Microbiology, 62. 716-721. 2012.
[12]	Akabanda, F., Owusu-Kwarteng, J., Tano-Debrah, K., Glover, R.L.K., Nielsen, D.S and Jespersen, L. Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product. Food Microbiology, 34. 277-283. 2013.
[13]	Labiou, H., Elmoualdi, L., Benzakour, A., El yachioui, M., Berny, E.H and Ouhssine, M. Etude physico-chimique et microbiologique de laits crus. Bulletin de la Société de Pharmacie de Bordeaux, 148. 7-6. 2009.
[14]	F.A.O. Le lait et les produits laitiers dans la nutrition humaine. Collection FAO: Alimentation et Nutrition N° 28. Isbn 92-5-20534-6, Rome, Italy 263p. 1998.
[15]	Kas, K., Meganou, R., Akpa, E., Assidjo, N and Niamké, L.S. Evaluation of physico-chemical, nutritional and microbiological quality of raw cow’s milk usually consumed in the central part of Côte D’Ivoire. African Journal of Food, Agriculture, Nutrition and Development, 13. 3-17. 2013.
[16]	Assohoun-Djeni, N.M.C., Kouassi, K.C., Kouassi, K.A., Yao, K.C., Djeni N’dédé, T and Konaté, I. Physicochemical characteristics and microbial contamination of raw milk and artisanal milk curd (Nonnon koumou) in Daloa, Côte D’ivoire. Internatrional Journal of Current Microbiology and Applied Science, 9(3). 2667-2683. 2020.
[17]	Coulin, P., Farah, Z., Assanvo, J., Spillman, H and Puhan, Z. Characterization of the microflora of attiéké, a fermented cassava product during traditional small-scale production. International journal of food Microbiology, 106. 131-136. 2006.
[18]	Panda, S.H., Parmanick, M and Ray, R.C. Lactic acid fermentation of sweet potato (Ipomoea batatas L.) into pickles. Journal of food processing and Preservation, 31. 83-101. 2007.
[19]	Hossain, T.J., Alam, M.K and Sikdarl, D. Chemical and microbiological quality assessment of raw and processed liquid market milks of Bangladesh, Continental. Journal of Food Science and Technology, 5 (2). 6-17. 2011.
[20]	Conte, S. Evolution des caractéristiques organoleptiques, physico-chimiques et microbiologiques du lait caille traditionnel, Université Cheickh Anta Diop de Dakar, Mémoire DEA, page 38. 2008.
[21]	Vignola, C.L. Sciences Et Technologie Du Lait, Transformation Du Lait. Québec: Fondation Et Technologie Laitière Du Québec, 600. 2002.
[22]	Alves de oliveira L. Composition chimique du lait; Cours de l’école nationale vétérinaire de Lyon, Alimentation des animaux, mis à jour le 27/02/2007, [Http://Www2.Vet-Lyon.Fr/Ens/Nut/Webbromato/Cours/Cmlait/Compolai.Html], (Consulté le 23/09/19).
[23]	Tungjaroenchai, W., White, C.H., Holmes, W.E and Drake, M.A. Influence of adjunct cultures on volatile free fatty acid in reduced-fat Edam cheese. Journal of Dairy Science, 87. 3224-3234. 2004.
[24]	Graet Y L and Brulé G. Les équilibres minéraux du lait: influence du pH et de la force ionique. Le Lait, INRA Editions, 73 (1). 51-60. 1993.
[25]	Leymarios F.C. Qualité nutritionnelle du lait de vache et de ses acides gras. Voies d’amélioration par l’alimentation. Thèse de doctorat. Ecole Nationale vétérinaire d’Alfort, France, 128. 2010.
[26]	Directive 92/46/EEC. Council Directive 92/46/EEC of 16 June 1992 laying down the health rules for the production and placing on the market of raw milk, heat-treated milk and milk-based products. Official J.L, 268, (14-09). 1-31. 1992.
[27]	Millogo, V., Sissao, M and Ouédraogo, G.A. Qualité nutritionnelle et bactériologique des échantillons de quelques produits laitiers locaux de la chaîne de production au Burkina Faso. International Journal of Biological and Chemical Sciences. 12(1). 244-252. 2018.
[28]	Bonfoh, B., Fané, A., Traoré, N.A., Coulibaly, Z., Simbé, C.F and Nicolet, J. Qualité microbiologique du lait et des produits laitiers vendus en saison chaude dans le district de BAMAKO au MALI. Bioterre, Revue Internationale Science de la Vie et de la Terre, N° spécial, 242-250. 2002.
[29]	Koussou, M.O., Grimaud, P and Mopaté, L.Y. Evaluation de la qualité physico-chimique et hygiénique du lait de brousse et des produits laitiers locaux commercialisés dans les bars laitiers de N’Djamena au Tchad. Revue d’Elevage et de Médecine Vétérinaire des Pays Tropicaux, 60. 45. 2007.
[30]	Codex Alimentarius. Code of hygienic practice for milk and milk products. CAC/RCP. 57-2004. 2004.
[31]	Gadaga, T.H., Mutukumira, A.N and Narvhus, J.A. Enumeration and identification of yeasts isolated from Zimbabwean traditional fermented milk. International Dairy Journal, 10. 459-466. 2000.
[32]	Gadaga, T.H., Mutukumira, A.N and Narvhus, J.A. The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk. International Journal of Food Microbiology, 68. 21-32. 2001.
[33]	Beukes, E.M., Bester, B.H and Mostert, J.F. The microbiology of South African traditional fermented milks. International Journal of Food Microbiology, 63. 189-197. 2001.
[34]	Mathara, J.M., Schillinger, U., Kutima, P.M., Mbugua, S.K and Holzapfel, W.H. Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya. International Journal of Food Microbiology, 94. 269-278. 2004.
[35]	Nyambane, B., Thari, W.M., Wangoh, J and Njage, P.M. Lactic acid bacteria and yeasts involved in the fermentation of amabere amaruranu, a Kenyan fermented milk. Food Science and Nutrition. 2. 692-699. 2014.
[36]	Broutin, C., François, M and Niculescu, N.L.N. Gestion de la qualité dans la transformation laitière: expérimentation d’une démarche d’élaboration concertée de guides de bonnes pratiques d’hygiène au Sénégal et au Burkina Faso. Revue Elevage Médecine Vétérinaire, 60 (1-4).163-163. 2007.
[37]	Samet-Bali, O., Ennouri, M., Dhouib, A and Attia, H. Characterisation of typical Tunisian fermented milk: Leben. African Journal of Microbiology Research, 6: 2169-2175. 2012.
[38]	Moreno, M.R., Sarantinopoulos, P., Tsakalidou, E and De Vuyst, L. The role and application of enterococci in food and health. International journal of Food Microbiology, 106. 1-24. 2006.
[39]	El Hatmi, H., Jrad, Z., Oussaief, O., Nasri, W., Sbissi, I and Khorchani, T. Fermentation of dromedary camel (Camelus dromedarius) milk by Enterococcus faecium, Streptococcus macedonicus as a potential alternative of fermented cow milk. LWT Food Science and Technology, 90. 373-380. 2018.
[40]	Quirós, A., Ramos, M., Muguerza, B., Delgado, M.A., Miguel, M and Aleixandre, A. Identification of novel antihypertensive peptides in milk fermented with Enterococcus faecalis. International Dairy Journal, 17. 33-41. 2007.
[41]	Abdelgadir, S.W., Hamad, H.S., Moller, L.P and Jakobsen, M. Characterization of the dominant microbiota of Sudanese fermented milk Rob. International Dairy Journal, 11. 63-70. 2001.
[42]	Isono, Y., Shingu, I and Shimizu, S. Identification and characteristics of lactic acid bacteria isolated from Masai fermented milk in Nothern Tanzania. Bioscience Biotechnology and. Biochemistry, 58. 660-664. 1994.
[43]	Barro, N., Ouédraogo, O., Abdoul, B.R., Nikiema, P.A., Ilboudo, A.J., Ouattara, A.S., Ouattara, C.A.T and Traoré, A.S. Impact de la température de vente sur l’altération de la qualité microbiologique de quelques aliments de rue à Ouagadougou (Burkina Faso). Journal des sciences, 7(2): 25-32. 2007.
[44]	Ogier, J-C and Serror, P. Safety assessment of dairy microorganisms: the Enterococcus genus. International Journal of Food Microbiology. 126. 291-301. 2008.