TY  - JOUR
T1  - Microbiological Characterization of Raw Cow’s Milk Sold in Zongo in the Commune of
Cotonou
AU - C.K. Célestin, Tchekessi AU - S.A. Pivot, Sachi AU - Sylvain, Kouglenou AU - Marius, Kintogandou AU - A.E.E. Roland, Tohoessou AU - T. Karl, Assogba AU - S.B. Jultesse, Banon AU - T.M. Roseline, Bleoussi AU - A.M. Anayce, Djogbe AU - Paulin, Azokpota AU - Yaou P. Innocent, Bokossa 
JO  - Journal of Food Technology
VL  - 19
IS  - 3
SP  - 12
EP  - 16
PY  - 2021
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2021.12.16
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2021.12.16
KW  - Raw milk
KW  -microbiological quality
KW  -Cotonou
KW  -Benin
KW  -BPH
AB  - Milk is a favorable environment for the growth
of microorganisms. Thus, the microorganisms likely to be
found in the milk can be at the base of several food
poisonings. This work aims to assess the microbiological
quality of raw cow’s milk sold in Zongo in the commune
of Cotonou (Benin). After taking samples of raw cow’s
milk, microbiological analyzes were carried out in the
laboratory in accordance with Good Hygienic Practices
(BPH). The results of these microbiological analyzes
revealed the presence at high loads and therefore, outside
the norm of certain microorganisms such as total
mesophilic aerobic flora, enterobacteria, thermotolerant
coliforms, coagulase positive staphylococci, E. coli and
yeasts and molds. Thus, for proper monitoring of hygiene
rules, a quality control system must be put in place to
allow the population to enjoy good health by consuming
good quality raw cow’s milk.
ER  -