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LAP Lambert Academic Publishing (2018)

Indigenous fermented milks from some regions of Cameroon and Chad Production processes, utilizations and challenges

Mbawala et al.

Titre : Indigenous fermented milks from some regions of Cameroon and Chad Production processes, utilizations and challenges

Auteurs  : Mbawala et al.
Publisher  : LAP Lambert Academic Publishing
Date de parution : 2018-04-05
Pages : 52

Présentation
Nowadays, the demand of traditional fermented foods (Bio character) including traditional fermented milks by consumers, is increased due to their numerous health benefits, important nutritional values and researched organoleptic properties. A great diversity of indigenous fermented milk products is manufactured worldwide and the ingredients involved in their production are also diversified. In sudano-guinean and sudano-sahelian regions of Cameroon and Chad, the technological processes used to produce traditional fermented milks remain nearly constant and the final products obtained are only represented by two types : Pendidam and Kindirmou in Cameroon, Rouaba and Rayeb in Chad. They are all produced by fermentation of milk from cow origin and used mainly for feeding purposes. The challenges of these indigenous fermented milks from sudano-guinean and sudano-sahelian regions of Cameroon and Chad could be their vulgarization, which should develop their technological processes, provide health benefits to consumers, generate income and employment and, permit economic growth.

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Page publiée le 12 août 2018