TY  - EJOU
AU  - 
T1  - A Brief Discussion on Curdling Technology, Microbiological Risks and Contaminants of Fermented Milk Named Biisim Missiga
T2  - Journal of Food Technology Research

PY  - 2019
VL  - 6
IS  - 1
SN  - 2312-3796

AB  - The objective of this study was to evaluate endogenous curdling knowledge, microbiological hazards and other contaminants of Biisim missiga. Thus, a survey was conducted among local producers to collect information on curdling technologies in five cities to Burkina Faso. The quality of Biisim missiga samples collected was assessed according to standard microbiological criteria. Contaminants and their sources have been identified according to literature review. The results of this survey revealed that fresh and powdered milk are the most used raw materials to production of Biisim missiga. Curdling technologies are similar in cities surveyed. Microbiological quality of Biisim missiga analysed was unsatisfactory according to criteria used. The presence of pathogenic potential was detected during microbiological analyses. Three types of contaminations have been identified according to literature. In sum, this study revealed that the Biisim missiga analysed do not comply with the criteria in force. Corrective measures must be taken to improve the quality of Biisim missiga sold in Burkina Faso. 
KW  - Biisim missiga
KW  - Curdling technology
KW  - Microbiological risks
KW  - Contaminants
KW  - Pathogenic
KW  - Sanitary quality
KW  - Burkina Faso.
DO  - 10.18488/journal.58.2019.61.37.48