Assessment of Physicochemical, Sensory and Microbiological Quality of Raw Milk and Reconstituted Milk as Feedstock for Dairy Units in Dori, Burkina Faso

This study aimed to assess the physicochemical, sensory, and hygienic quality of milk destined for dairy processing units in Dori. Raw milk (n=10) derived from 10 farm-milking cows. Reconstituted milk (n=10) was powder milk added with water at 1/5, 1/7, 1/8, and 1/10 (kg/L), respectively. Physicochemical and microbiological parameters and sensory perception were analyzed. Results showed pH was unsuitable in raw milk (6.30) and reconstituted milk (6.28). The acidity (16.90°D), density (1.032), non-fat dry matter (9.34%), fat (3.91%), lactose (5.13%), and protein (3.42%) contents were by standards in 90-100% of raw milk against 7.5-20% of reconstituted milk. Raw milk was more satisfactory sensory quality than reconstituted milk. However, 90-100% of raw milk was poor sanitary quality regarding total aerobic mesophilic flora, negative-coagulase staphylococci, yeasts and molds (4.35x106, 1.12x106 and 1.48x103 CFU/mL, respectively), whereas 70-100% was acceptable quality to total and fecal coliforms (1.25x103and 6.84x102 CFU/mL, respectively). Conversely, 100% of reconstituted milk was poor quality regarding total and fecal coliforms (3.88x104, 4.39x103 CFU/g, respectively). These analyses highlight potentially hazardous products that can pose a serious public health risk and spoil the quality of end-products of dairy units if the milk is not adequately processed and highly adulterated by adding water.