TY - JOUR

T1 - Effect of fermentation process on hygiene and perceived quality of lait caillé, an ethnic milk product from Burkina Faso

AU - Bayili, Geoffroy Romaric

AU - Konkobo-Yaméogo, Charlotte

AU - Diarra, Sinaly

AU - Diawara, Bréhima

AU - Jespersen, Lene

AU - Sawadogo-Lingani, Hagretou

N1 - Publisher Copyright: © 2023, The Author(s).

PY - 2023

Y1 - 2023

N2 - Lait caillé is a traditional fermented milk product in Burkina Faso. The objective of this study was to contribute to consumer acceptance of lait caillé. For this purpose, the production practices in rural and urban areas were identified through semi-structured interviews, while the perceived quality of lait caillé in urban area was investigated through a survey. Then, microbiological and physico-chemical parameters were analysed on samples from rural and urban sites. Finally, an attempt to improve the hygiene of the traditional processing was proposed by use of Lactococcus lactis and Leuconostoc mesenteroides stains as starter. These were previously isolated from traditional lait caillé. The results on the manufacturing processes revealed from the raw milk practices of spontaneous fermentation, backslopping and contact with bacterial biofilms attached to container. The survey on perceived quality indicated that traditional lait caillé possessed a niche market which could be enlarged by implementation of good manufacturing practices in the production sites. The microbiota of the end product was characterised by high loads of Enterococcus spp., Enterobacteria and Pichia spp. Fermented milks by starter cultures showed improved hygienic quality and a positive sensory appreciation. However, the use of selected strains might be followed by loss of some features of traditional lait caillé, which scientists should work to resolve.

AB - Lait caillé is a traditional fermented milk product in Burkina Faso. The objective of this study was to contribute to consumer acceptance of lait caillé. For this purpose, the production practices in rural and urban areas were identified through semi-structured interviews, while the perceived quality of lait caillé in urban area was investigated through a survey. Then, microbiological and physico-chemical parameters were analysed on samples from rural and urban sites. Finally, an attempt to improve the hygiene of the traditional processing was proposed by use of Lactococcus lactis and Leuconostoc mesenteroides stains as starter. These were previously isolated from traditional lait caillé. The results on the manufacturing processes revealed from the raw milk practices of spontaneous fermentation, backslopping and contact with bacterial biofilms attached to container. The survey on perceived quality indicated that traditional lait caillé possessed a niche market which could be enlarged by implementation of good manufacturing practices in the production sites. The microbiota of the end product was characterised by high loads of Enterococcus spp., Enterobacteria and Pichia spp. Fermented milks by starter cultures showed improved hygienic quality and a positive sensory appreciation. However, the use of selected strains might be followed by loss of some features of traditional lait caillé, which scientists should work to resolve.

KW - Consumer perception

KW - Fermentative flora

KW - Hygienic quality

KW - Manufacturing practices

KW - Starter culture

KW - Traditional lait caillé

U2 - 10.1186/s42779-023-00185-4

DO - 10.1186/s42779-023-00185-4

M3 - Journal article

AN - SCOPUS:85161926200

VL - 10

JO - Journal of Ethnic Foods

JF - Journal of Ethnic Foods

SN - 2352-6181

M1 - 17

ER -