Processing Practices and Quality of Dairy Products in Burkina Faso

Dairy industry is playing an increasing role in food security and economics of West African countries. However there is a need for more information on the quality and history of the dairy products found on the local markets in order to guide necessary reformations in this sector. The objective of this study was to provide data on the quality and processing practices of dairy products, including some locally manufactured dairy products and imported powder milk commercialised in Burkina Faso. Specifically, a survey was carried out first, to identify the locally manufactured dairy products as well as the manufacturing practices, particularly the malpractices not yet reported in the literature. Then, locally manufactured dairy products (excluding the traditionally fermented milk lait caillé and pasteurised milk), imported powder milk from brands frequently used for processing milk products and fraudulent practices identified during the survey were evaluated through laboratory analyses. Physico-chemical parameters such as pH, acidity and moisture content were determined. In addition microbiological parameters such as aerobic mesophilic flora, yeast and mold, thermotolerant coliforms or enterobactria, were also determined.

Results from the survey showed that good manufacturing practices were not strictly observed. In addition it was reported use of salt and a popular street medicine “toupaϊ” (supposedly an antibiotic) for delaying the spoilage/fermentation of the raw milk. Six types of locally manufactured milk products were identified while seven brands of powder milk were frequently used, after repackaging, for processing milk products. Most samples of locally manufactured products were unsatisfactory for fungal and thermotolerant coliforms loads. Powder milk samples showed absence of enterobacteria. Sensory analyses showed that locally manufactured products from powder milk were more appreciated than those made from raw milk. Attempts to reproduce the malpractices of using salt or “toupaϊ” did not lead to significant results compared to the control, suggesting that some respondents did not fully open up about the malpractices. These data are useful since they would give tools to policy makers for quality control and regulation in the sector of dairy products.