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Physicochemical characteristics and microbial contamination of raw milk and artisanal milk curd (Nonnon koumou) in Daloa, Côte D’ivoire

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. | Physicochemical characteristics and microbial contamination of raw milk and artisanal milk curd (Nonnon koumou) in Daloa, Côte D’ivoire