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Journal of Food Technology Research

March 2019, Volume 6, 1, pp 37-48

A Brief Discussion on Curdling Technology, Microbiological Risks and Contaminants of Fermented Milk Named Biisim Missiga

Cisse Hama


Zongo Oumarou


Tarnagda Bakary


Abdoullahi Hissein Ousman


Kagambega Boureima


Ouedraogo Abasse Ganame


Sawadogo Adama


Traore Yves


Savadogo Aly

Cisse Hama 1 Zongo Oumarou 1 Tarnagda Bakary 1 Abdoullahi Hissein Ousman 1 Kagambega Boureima 1 Ouedraogo Abasse Ganame 1 Sawadogo Adama 1 Traore Yves 1 Savadogo Aly 1 ,

  1. University Joseph KI-ZERBO, Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, Burkina Faso. 1

Pages: 37-48

DOI: 10.18488/journal.58.2019.61.37.48

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Article History:

Received: 25 June, 2019
Revised: 29 July, 2019
Accepted: 03 September, 2019
Published: 14 October, 2019


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.
Contribution/ Originality
This study contributes to the existing literature knowledge of endogenous milk curdling technologies in Burkina Faso. In our study we are focused as well on the diversity of biological, physical and chemical contaminants of curd milk in generally. This study documents on the sanitary risk of the dairy products chain.


Biisim missiga, Curdling technology, Microbiological risks, Contaminants, Pathogenic, Sanitary quality, Burkina Faso.


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This was supported by the Laboratory of Applied Biochemistry and Immunology (LABIA) at University Joseph KI-ZERBO.

Competing Interests:

The authors declare that they have no competing interests.


All authors contributed equally to the conception, analysed data of the study, write manuscript and reviewed. We thank our Laboratory (LABIA) for the financial support made available to our disposal.

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