Nutritional and Bacteriological Quality of Local Dairy Products from the Kozah Municipalities, Togo

Abstract

Aim: Assess the nutritional and microbiological quality of local dairy products marketed in the Kozah municipalities. Study Design: This research focused on evaluating the nutritional and microbiological quality of dairy products from Kozah municipalities. Aleatory sampling was used. Place and Duration of Study: This study took place in Kozah municipalities (Kozah1, Kozah2, Kozah3 and Kozah4) from January to August 2023. Methodology: Water, ash, protein, lipid, and total sugar content of 29 samples of wagashi, lait caillé, raw, and pasteurized milk were determined using standard AOAC methods. Total flora, Coliforms and E. coli, Listeria monocytogenes, Staphylococci, Salmonella, Yeasts, Moulds, Lactobacillus spp. and Streptococcus spp. were also enumerated. Results: The findings show water content ranging from 94.22% ± 0.27 to 95.65% ± 0.22. Sugar or carbohydrate content ranges from 20.45% (lait caillé) to 52.99% (raw milk). Fat content was 3.77% for wagashi, 2.52% for Pasteurized milk, 1.19% for raw milk and 4.91% for lait caillé. Protein contents were 2.67%, 1.62%, 6.54% and 1% in raw and pasteurized milk, wagashi and lait caillé respectively. Total ash levels ranged from 1.25% to 2.21%. The study found high total flora values in raw and pasteurized milk from Kozah3 and Kozah4, and yeasts and moulds concentrations ranging from 3.71 Log₁₀ to 4.80 Log₁₀CFU/ml. Total coliforms, faecal coliforms, E. coli, Salmonella spp., Staphylococcus spp., Listeria monocytogenes, Lactobacillus spp. and Streptococcus spp. were enumerated in all collected dairy samples. Conclusion: The contamination of Kozah dairy products by coliforms, E. coli, Salmonella spp., Listeria monocytogenes, yeasts, moulds and Staphylococcus spp. shows the lack of mastery and knowledge of good manufacturing practices by those involved in the milk chain in this area. So, the actors must be trained in good manufacturing practices.