African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5232

Full Length Research Paper

Evaluation of microbiological quality of raw milk, sour milk and artisanal yoghurt from Ouagadougou, Burkina Faso

Abel Tankoano
  • Abel Tankoano
  • Département Technologie Alimentaire, IRSAT/CNRST, 03 BP 7047 Ouagadougou 03, Burkina Faso.
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Donatien Kabore
  • Donatien Kabore
  • Département Technologie Alimentaire, IRSAT/CNRST, 03 BP 7047 Ouagadougou 03, Burkina Faso.
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Aly Savadogo
  • Aly Savadogo
  • Centre de Recherche en Sciences Biologiques, Alimentaire et Nutritionnelles (CRSBAN), UFR/SVT, Université de Ouagadougou. 03BP 7131 Ouagadougou 03, Burkina Faso.
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Adama Soma
  • Adama Soma
  • Département Technologie Alimentaire, IRSAT/CNRST, 03 BP 7047 Ouagadougou 03, Burkina Faso.
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Nadia Fanou-Fogny
  • Nadia Fanou-Fogny
  • Département de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, 01 BP 526, Cotonou, Bénin.
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Diarra Compaore-Sereme
  • Diarra Compaore-Sereme
  • Département Technologie Alimentaire, IRSAT/CNRST, 03 BP 7047 Ouagadougou 03, Burkina Faso.
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Joseph D. Hounhouigan
  • Joseph D. Hounhouigan
  • Département de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, 01 BP 526, Cotonou, Bénin.
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Hagrétou Sawadogo-Lingani
  • Hagrétou Sawadogo-Lingani
  • Département Technologie Alimentaire, IRSAT/CNRST, 03 BP 7047 Ouagadougou 03, Burkina Faso.
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  •  Received: 04 February 2016
  •  Accepted: 17 March 2016
  •  Published: 28 April 2016

Abstract

The present study was undertaken to investigate the microbiological quality of milk and artisanal dairy products sold in Ouagadougou markets. Forty-five (45) samples of milk and dairy products including raw milk, sour milk and yoghurt were collected and analyzed for aerobic mesophilic bacteria (AMB), total coliforms (TC), thermotolerant coliforms (TTC), Staphylococcus aureus (S. aureus), lactic acid bacteria (LAB) and yeasts and moulds (YM). The coliforms bacteria were then purified and identified by using API 20E system. The mean values of TC, TTC, S. aureus LAB and YM in the raw milk were 8.95, 6.43, 6.21, 4.83, 8.01 and 4.78 log cfu mL-1 respectively, In sour milk they were 10.44, 5.62, 4.12, 6.98, 7.38 and 3.75 log cfu mL-1 respectively, while in yoghurt samples the mean values of TC, TTC, S. aureus LAB and YM were 9.98, 5.77, 5.50, 6.12, 9.78 and 4.86 log cfu mL-1 respectively. The dominant coliforms isolated from raw milk, sour milk and yoghurt samples were found to be Escherichia coli, Klebsiella pneumonia and Enterobacter cloacae. Citrobacter spp was not found in any of the analyzed samples. The wide range of the samples analyzed did not comply with the standards quality. Thus it is necessary to set up an awareness program including capacity building of all the actors working in the sector of milk and dairy products.

Key words: Raw milk, sour milk, yoghurt, microbiological quality, Ouagadougou.