A survey to establish baseline data for future intervention in milk and dairy production in the peri‐urban areas of Garoua, Maroua and Bamenda was carried out. Dairy products are still produced in a traditional way in areas around Maroua and Garoua with milk from native zebu cattle (Red and White Fulani breeds). The important dairy products are pendidam and kindirmu, both of which are fermented milks. Naturally sour milk was found occasionally. Around Bamenda, milk is produced by herds comprising pure Holsteins, Jerseys and their crosses with local zebu cows; cross‐breeding is being intensified to increase rapidly the size of the dairy herds. Appreciable volumes of milk are produced daily, so allowing the industrial processing of fresh milk into pasteurized milk, yogurt and cheese. The potential for expansion of the dairy industry, and the possible constraints, were identified and solutions proposed.
In order to determine a suitable temperature and time combination for the proper pasteurization of milk under conditions in Cameroon, the destructive effects of heat on the peroxidase and micro‐organisms in local milk were studied. In the first step, fresh milk samples were heated at temperatures of 64–100°C for 1 min. Peroxidase was found to be sensitive to heat treatment at temperatures of 74–76°C and completely destroyed above 78°C. In the second step, fresh milk samples were heated to 74°C and held at that temperature for 15 s, 5 min, 10 min, 15 min or 20 min; microbiological analyses revealed that survival rates were 56.7, 1.5, 0.2, 0.06 and 0.05%, respectively. Peroxidase was completely destroyed after 10 min at this temperature. In terms of microbial quality, there were no significant differences (P < 0.001) between holding times of 10, 15 and 20 min. A heat treatment of 74°C for 10 min yielded milk free of peroxidase and with < 10 000 cfu/mL. It is recommended that raw milk be given at least this treatment to ensure safe milk supplies in Cameroon.
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