Knowledge of Production Conditions and the Quality of Raw Milk Produced in Burundi

Abstract

In Burundi, despite the socio-economic importance and health impact of milk and dairy products, few researchers are interested in this sector. The few studies concerning the sector are related to the increase in the productivity of dairy cows. However, among all the actions that promote the development of the dairy sector, the improvement of the quality of dairy products constitutes an added value. In view of the above, the objective of this study is to know the production conditions and the quality of raw milk produced in the communes of Kayanza, Ngozi and Bubanza provinces and at the point of reception of raw milk of the Modern Dairy Burundi industry. To this end, a surveys were conducted in 40 dairy farms and carried out physico-chemical measurements on 84 samples of raw milk. The results revealed satisfactory hygiene in 40 farms monitored. The averages were: (i) fat: 46 ± 4g / l, (ii) protein: 29.9±4.7g/l, (iii) pH: 6.7 ± 0.07, (iv) density: 1.031 ± 0.006 and (v) lactic acidity: 16.63 ± 0.92 °D. The antibiotic residues were found in 9 of the 84 samples analyzed, 4 out of 84 samples were positive for alcohol test. It should be remembered that the presence of antibiotic residues in raw milk is an obstacle to processing, especially in the fermentation process. This study aims to contribute to the awareness of stakeholders to adopt good practices throughout the milk production chain in Burundi to better protect the health of consumers.