State of the art of breeding, milking, and milk processing for the production of curdled milk and Wagashi Gassirè in Benin: Practices favoring the contamination of its dairy products
Komagbe, Gwladys S.; Dossou, Alphonse; Seko Orou, Baké Marie-Thérèseet al.
2023 • In Frontiers in Sustainable Food Systems, 6
Benin (West Africa); cheese; hygiene; milk; quality; Global and Planetary Change; Food Science; Ecology; Agronomy and Crop Science; Management, Monitoring, Policy and Law; Horticulture
Abstract :
[en] Introduction: This study aimed to identify the factors favoring the contamination of raw cow's milk, curdled milk, and Wagashi Gassirè cheese during their production and preservation in order to develop strategies to improve their quality. Methods: A cross-sectional survey of 401 randomly selected stakeholders encompassing all levels of the dairy production chain in the Nikki and Dassa-Zoumé communes of Benin was conducted. The data obtained were analyzed using the SAS software for the calculation of frequencies and the R software for classifying the stakeholders based on the hygiene practices they adopted during the production and conservation of raw cow's milk, curdled milk, and Wagashi Gassirè. Results and discussion: The study identified three types of dairy farmers based on how they medically treated their cattle and implemented hygiene practices, including farmers who (1) relied on themselves or received help from veterinarians trained in animal husbandry and milking to monitor the animals on their farms; (2) relied only on veterinarians; and (3) relied only on themselves. The majority of these dairy farmers felt that hygienic milking practices were very restrictive and difficult to implement. In addition, three groups of Wagashi Gassirè producers were identified: (1) producers trained in good hygiene practices who did not boil or sundry the cheese; (2) producers lacking the infrastructure to protect from weather exposure who used all parts of Calotropis procera for colored Wagashi Gassirè production; and (3) producers who did not often filter the milk and boiled the Wagashi Gassirè in bags before immersion in simple water or whey. The sanitary quality of milk and milk products is influenced by the diverse handling practices employed by producers. These practices must be considered according to the types of farmers and processors when suggesting improved intervention policies.
Research center :
FARAH. Santé publique vétérinaire - ULiège
Disciplines :
Food science
Author, co-author :
Komagbe, Gwladys S.; Research Unit on Communicable Diseases, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, Benin ; Laboratory of Food and Environmental Microbiology, Earth and Life Institute, UCLouvain, Louvain-la-Neuve, Belgium
Dossou, Alphonse; Laboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, Cotonou, Benin ; Laboratory of Food Analysis, Department of Food Sciences, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals and Health (FARAH), Veterinary Public Health, University of Liège, Liège, Belgium ; Laboratory of Food Technology, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals and Health (FARAH), University of Liège, Liège, Belgium
Seko Orou, Baké Marie-Thérèse; Laboratory for Analysis of Social Dynamics and Development Studies (LADyD), Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
Sessou, Philippe; Research Unit on Communicable Diseases, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, Benin
Azokpota, Paulin; Laboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, Cotonou, Benin
Youssao, Issaka; Laboratory of Animal Biotechnology and Meat Technology, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, Benin
Hounhouigan, Joseph; Laboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, Cotonou, Benin
Scippo, Marie-Louise ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires
Clinquart, Antoine ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Technologie des denrées alimentaires
Mahillon, Jacques; Laboratory of Food and Environmental Microbiology, Earth and Life Institute, UCLouvain, Louvain-la-Neuve, Belgium
Farougou, Souaïbou; Research Unit on Communicable Diseases, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, Benin
Language :
English
Title :
State of the art of breeding, milking, and milk processing for the production of curdled milk and Wagashi Gassirè in Benin: Practices favoring the contamination of its dairy products
ARES CCD - Académie de Recherche et d'Enseignement Supérieur. Coopération au Développement [BE]
Funding text :
ARES-CCD (Academy of Research and Higher Education of the Commission for Development Cooperation) funded this study through the financing of the PRD project entitled Improvement of the production and conservation processes of curdled milk and Wagashi-Gassirè through action research in partnership with the actors of the milk sector in Benin (WALAC) in 2019.
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