Microbiological and Physicochemical Quality of Raw Milk Marketed in the City of Pala in Chad

Q3 Agricultural and Biological Sciences

International Journal of Food Studies Pub Date : 2023-06-21 DOI:10.5296/jfs.v12i1.21103

Gondimo Gabdibe Elysée, A. A. Doutoum, Abdullahi Hissein Ousmane, Jamalladine Mahamat Doungous, Valery Beral Mbaigolmem, A. Tidjani

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Abstract

Milk is a food with high nutritional value. Its importance results from its richness in water, proteins, lipids, minerals and vitamins. The objective of this study was to evaluate the physico-chemical and microbiological quality of raw cow milk marketed in Pala, Chad. A total of thirty (30) samples were collected. The standard microbiology technique was used to enumerate and test for total aerobic mesophilic flora (TAMF), Escherichia coli, Staphylococcus, yeasts and molds, and Salmonella spp. Dornic acidity content was also assessed. TAMF, E.coli, Staphylococcus, yeast & molds were dissatisfied with the quality in the proportions of 20%, 17%, 83.3% and 7% respectively. Salmonella was totally absent in all samples. The Dornic acidity was high in all samples with a value between 22 and 30°D. In view of these results, raw milk has an acceptable hygienic quality despite the low proportions of dissatisfaction with the quality observed. Efforts to raise awareness of hygiene measures must be made in the milk sector in order to restore its expected safe quality.

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在乍得帕拉市销售的原料奶的微生物和理化质量

牛奶是一种营养价值很高的食品。它的重要性源于其丰富的水分、蛋白质、脂质、矿物质和维生素。本研究的目的是评价在乍得帕拉市销售的生牛奶的理化和微生物质量。共收集了三十(30)份样本。采用标准微生物学技术，对总需氧中温菌群(TAMF)、大肠杆菌、葡萄球菌、酵母菌和霉菌、沙门氏菌进行了枚举和检测，并对酸度进行了测定。对TAMF、大肠杆菌、葡萄球菌、酵母菌和霉菌不满意的比例分别为20%、17%、83.3%和7%。所有样品中完全没有沙门氏菌。所有样品的多诺尼克酸度都很高，值在22 ~ 30°D之间。鉴于这些结果，原料奶的卫生质量是可以接受的，尽管对质量不满意的比例很低。为了恢复其预期的安全质量，必须努力提高牛奶行业的卫生措施意识。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Studies Agricultural and Biological Sciences-Food Science

CiteScore

2.10

自引率

0.00%

发文量

审稿时长

24 weeks

期刊介绍： he International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Original contributions relevant to the following topics will be considered for publication: -Education methods, including Life Long Learning and e-learning; -Research and application in academia, research, industry; -Critical reviews of scientific literature by researchers, students, invited authors; -Exchange of views and opinions of a scientific nature including testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes). Manuscripts focusing on Food related Education topics are particularly welcome.