Evaluation of the Physico-Chemical and Microbiological Quality of the Traditional Fromage "Tchoukou" Cheese Sold in Niamey
ALIO SANDA Abdel-Kader, ABDOULAYE OUSMANE Boubacar, Almou Abdoulaye Alio & SABO SEINI Haoua · Journal of Applied Life Sciences International · 2025
The traditional "Tchoukou" or dry cheese is made in several regions of Niger. Tchoukou is a product made from the raw milk of cows and goats, to which a liquid from the abomasum (rennet) of a young ruminant is added. The objective of this study is to evaluate the physico-chemical...
Open access
Research Article
10.9734/jalsi/2025/v28i5725