Evaluation of the Physico-Chemical and Microbiological Quality of the Traditional Fromage "Tchoukou" Cheese Sold in Niamey

Abstract

The traditional "Tchoukou" or dry cheese is made in several regions of Niger. Tchoukou is a product made from the raw milk of cows and goats, to which a liquid from the abomasum (rennet) of a young ruminant is added. The objective of this study is to evaluate the physico-chemical and microbiological quality of the traditional "Tchoukou" cheese sold in the city of Niamey. To do this, a survey was conducted from August 1 to 31, 2024 in Niamey, with 35 sellers. Samples were taken from cheese sellers. These samples were subjected to physico-chemical and microbiological analyses according to the standards appropriate to each parameter sought. The results obtained showed that 77.1% of the respondents are male, of whom 51.4% are in the age group of 19 to 25 years old and 42.9% are not in school. The physico-chemical analyses showed that the majority of the results obtained complied with the accepted standards for the physico-chemical properties that dairy products must meet. The microbiological results show that all the cheese samples analyzed are of unsatisfactory quality for Yeast and Mold (YM), 83% for coliforms (total and faecal) and E. coli. However, all cheese samples studied (100%) are of acceptable quality for the TAMF. It should be noted that Salmonella is present in 50% of the samples studied. "Tchoukou" presents risks of contamination that can affect the health of consumers. It is therefore necessary to devise strategies to improve the safety of this food through better monitoring.