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

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