National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This work is carried out to describe the technical production system of lebol with the aim to diagnose the constraint which affect the valorization of this product and recommend the correctives measures to be implemented to allow the improvement of the producers. To meet the goal, a survey was carried out among dairy processing units in the North Region of Cameroon, which is one of the main milk production zones in the country. For this purpose, a questionnaire and a check list, were used to collect data to evaluate the application of Good Hygienic Practices and Good Manufacturing Practices in relation with the requirement of Codex Alimentarius. The main result shows that 96% of the producers are women. There is only one process type in the production of lebol with a spontaneous fermentation. 80% of producers use pendidam (sour fermented milk) and 20% kindirmou(fermented milk). In addition, Good Hygienic Practices are not applied by all the operator. However, lebol is tasty, and used as flavors enhancer. It is also used in traditional therapies and in cosmetics. Definitively, lebol is a local dairy product with a higher economic, culinary and therapeutic potentials, but the main critical point which limit his valorization is the formulation of starter.
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