Effect of fermentation process on hygiene and perceived quality of lait caillé, an ethnic milk product from Burkina Faso
Abstract 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 perceiv...
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| Format: | Article |
| Language: | English |
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BMC
2023-06-01
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| Series: | Journal of Ethnic Foods |
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| Online Access: | https://doi.org/10.1186/s42779-023-00185-4 |
| _version_ | 1797801203911884800 |
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| author | Geoffroy Romaric Bayili Charlotte Konkobo-Yaméogo Sinaly Diarra Bréhima Diawara Lene Jespersen Hagretou Sawadogo-Lingani |
| author_facet | Geoffroy Romaric Bayili Charlotte Konkobo-Yaméogo Sinaly Diarra Bréhima Diawara Lene Jespersen Hagretou Sawadogo-Lingani |
| author_sort | Geoffroy Romaric Bayili |
| collection | DOAJ |
| description | Abstract 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. |
| first_indexed | 2024-03-13T04:46:53Z |
| format | Article |
| id | doaj.art-d723c2a9b11b45439143cfd49049fb20 |
| institution | Directory Open Access Journal |
| issn | 2352-6181 |
| language | English |
| last_indexed | 2024-03-13T04:46:53Z |
| publishDate | 2023-06-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Ethnic Foods |
| spelling | doaj.art-d723c2a9b11b45439143cfd49049fb202023-06-18T11:28:23ZengBMCJournal of Ethnic Foods2352-61812023-06-0110111310.1186/s42779-023-00185-4Effect of fermentation process on hygiene and perceived quality of lait caillé, an ethnic milk product from Burkina FasoGeoffroy Romaric Bayili0Charlotte Konkobo-Yaméogo1Sinaly Diarra2Bréhima Diawara3Lene Jespersen4Hagretou Sawadogo-Lingani5Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST)Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST)Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST)Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST)Department of Food Science, University of CopenhagenDépartement Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST)Abstract 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.https://doi.org/10.1186/s42779-023-00185-4Traditional lait cailléManufacturing practicesConsumer perceptionStarter cultureFermentative floraHygienic quality |
| spellingShingle | Geoffroy Romaric Bayili Charlotte Konkobo-Yaméogo Sinaly Diarra Bréhima Diawara Lene Jespersen Hagretou Sawadogo-Lingani Effect of fermentation process on hygiene and perceived quality of lait caillé, an ethnic milk product from Burkina Faso Journal of Ethnic Foods Traditional lait caillé Manufacturing practices Consumer perception Starter culture Fermentative flora Hygienic quality |
| title | Effect of fermentation process on hygiene and perceived quality of lait caillé, an ethnic milk product from Burkina Faso |
| title_full | Effect of fermentation process on hygiene and perceived quality of lait caillé, an ethnic milk product from Burkina Faso |
| title_fullStr | Effect of fermentation process on hygiene and perceived quality of lait caillé, an ethnic milk product from Burkina Faso |
| title_full_unstemmed | Effect of fermentation process on hygiene and perceived quality of lait caillé, an ethnic milk product from Burkina Faso |
| title_short | Effect of fermentation process on hygiene and perceived quality of lait caillé, an ethnic milk product from Burkina Faso |
| title_sort | effect of fermentation process on hygiene and perceived quality of lait caille an ethnic milk product from burkina faso |
| topic | Traditional lait caillé Manufacturing practices Consumer perception Starter culture Fermentative flora Hygienic quality |
| url | https://doi.org/10.1186/s42779-023-00185-4 |
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