International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:3, March, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(3): 2667-2683

Physicochemical Characteristics and Microbial Contamination of Raw Milk and Artisanal Milk Curd (Nonnon koumou) in Daloa, Côte D’ivoire
Assohoun-Djeni Nanouman Marina Christelle1,2,3,*, Kouassi Kouassi Clément1,2, Kouassi Kra Athanase1,2, Yao Kouassi Cédric2, Djeni N’dédé Théodore3 and Konate Ibrahim1,2
1University Jean Lorougnon Guédé, Unit training and Agroforestry Research, Teaching Unit Biochemistry, Microbiology BP150 Daloa, Côte d’Ivoire
2University Jean Lorougnon Guédé, Unit training and Agroforestry Research, Laboratory of Microbiology, Bio-industry and Biotechnologie BP150 Daloa, Côte d’Ivoire
3University Nangui Abrogoua, Department of Food Science and Technology, Laboratory of Biotechnology and Food Microbiology, 02 BP 801 Abidjan 02 Côte d’Ivoire
*Corresponding author

Cow's milk is sought for its high concentration of animal protein and nutrients. Unfortunately, the conditions of milking, transport, packaging and marketing of milk in Daloa (Côte d'Ivoire) jeopardize its microbiological quality. Our study aimed to study the physicochemical and microbiological characteristics of raw milk (collected from pastures and sellers) and artisanal curd (nonnonkoumou). A total of 33 samples underwent physicochemical analysis. This analysis consisted of determination of pH, titratable acidity, and density. Microbiological analysis consisted of enumeration of lactic acid bacteria, yeasts and molds, Aerobic mesophiles, total and thermotolerant coliforms, and Salmonella research. A survey was also conducted to determine the knowledge, mode and frequency of milk consumption. This survey has shown that milk is known and consumed by many Ivorians and some nationals of neighboring countries of any age and any social level. The physicochemical analyzes revealed a low pH (between 3.7 ± 0.007 and 3.9 ± 0.02) in the nonnonkoumou compared to that of the milk (between 5.9 ± 0.02 and 6.7 ± 0.007). Titratable acidity ranged from 1.4 ± 0.007 to 1.34 ± 0.007 in nonnonkoumou and from 0.36 ± 0.01 to 0.08 ± 0.007 in milk. Densities of milk and nonnonkoumou ranged from 0.841 ± 0.007 to 1.072 ± 0.02. Microbiological analyzes of milk samples taken from pastures showed similar loads (between 4.81 ± 0.4 and 6.88 ± 0.73 log CFU/ml) in fermentative germs and contaminants. In addition, the milk collected from the sellers was free of yeasts and molds and the total and thermotolerant coliforms were not detected in the nonnonkoumou samples analyzed. Salmonella (pathogenic flora) was detected in some milk samples analyzed thus demonstrating that this milk is of poor microbiological quality. Its consumption can lead to a food poisoning.

Keywords: Milk, nonnonkoumou, fermentation, lactic acid bacteria, contamination

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How to cite this article:

Assohoun-Djeni Nanouman Marina Christelle, Kouassi Kouassi Clément, Kouassi Kra Athanase, Yao Kouassi Cédric, Djeni N’dédé Théodore, Konate Ibrahim. 2020. Physicochemical Characteristics and Microbial Contamination of Raw Milk and Artisanal Milk Curd (Nonnon koumou) in Daloa, Côte D’ivoire.Int.J.Curr.Microbiol.App.Sci. 9(3): 2667-2683. doi:
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