Assessment of cow milk collection systems and yogurt production processes in lome, Togo

Cow's milk is a good source of protein, calcium, and nutrients that are important for the development of the human body. A study was carried out among the "Kuubal" mini dairy stakeholders to evaluate the health quality of dairy products based on cow's milk. The methodology consisted of conducting surveys with 92 actors involved in the production and marketing chain of the sector as well as monitoring several yoghurt production cycles in the so-called mini dairy. The results showed that the breeding system of the breeders concerned was essentially traditional and extensive (84%). The typology of milking practices showed that most breeders (71%) carry out type III (dirty) milking. The relatively long collection time (252.1 ± 38.06 minutes) significantly influenced (p < 0.05) the pH of the milk received (6.51 ± 0.35) at the mini dairy. Analysis of the transformation process revealed that the current technique for processing cow's milk at the mini dairy is artisanal. The milk pasteurization scale (86.15 ± 5.63°C for 15 to 20 minutes) complies with the recommended standards. The dairy produces approximately 75 litres of yoghurt daily for local consumption while the mini dairy contributes to local nutrition and income, significant improvements in hygiene practices across the milk collection and processing chain are necessary to enhance the safety and quality of the final products.