Physicochemical Characteristics of Curdled Milk and Their Correlation with the Lactic Flora in Chad

Abdelsalam Tidjani


A study was conducted during two years (2006 and 2008) during the dry season cold and hot dry season. It aimed to determine the values of various physicochemical parameters of curdled milk, but also the relationships between these parameters and the lactic flora. In total five locations during two seasons, thirteen bacterial species were identified. It was noted that there is a very significant difference between different values of various physicochemical parameters (P <0.05). Similarly, different bacterial species from one locality to another, although some species have been identified in the curdled milk of all areas of study. It would be desirable that other much more sustained studies be carried out to identify the majority of lactic acid bacteria. This will allow better synergies in order to present for consumers the various curds of best organoleptic characteristic.

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Copyright (c) 2013 Abdelsalam Tidjani

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Journal of Food Studies (ISSN 2166-1073)

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