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Safety and Quality of Milk and Milk Products in Senegal—A Review

Historically, local milk production in Senegal has struggled to keep up with the demands of consumers, so there has been a heavy reliance on imported milk and milk products. More recently, efforts have been made to improve local dairy production by establishing large, organized dairies that collect...

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Autores principales: Leone, Cortney, Thippareddi, Harshavardhan, Ndiaye, Cheikh, Niang, Ibrahima, Diallo, Younoussa, Singh, Manpreet
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656659/
https://www.ncbi.nlm.nih.gov/pubmed/36360092
http://dx.doi.org/10.3390/foods11213479
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author Leone, Cortney
Thippareddi, Harshavardhan
Ndiaye, Cheikh
Niang, Ibrahima
Diallo, Younoussa
Singh, Manpreet
author_facet Leone, Cortney
Thippareddi, Harshavardhan
Ndiaye, Cheikh
Niang, Ibrahima
Diallo, Younoussa
Singh, Manpreet
author_sort Leone, Cortney
collection PubMed
description Historically, local milk production in Senegal has struggled to keep up with the demands of consumers, so there has been a heavy reliance on imported milk and milk products. More recently, efforts have been made to improve local dairy production by establishing large, organized dairies that collect milk from rural production areas and developing small-scale processing units, such as mini dairies. The local dairy value chain in Senegal consists of (1) informal collection systems where farmers commonly deliver milk directly to dairies; (2) traditional and artisanal processing using simple equipment and techniques; and (3) short local marketing and sale circuits. Most West African dairy sectors are dominated by raw, unpasteurized milk or traditional, spontaneously fermented milk products, such as lait caillé in Senegal, sold through small-scale channels without a cold chain, so the risk of food safety hazards may be increased. Microbiological, chemical, and physical hazards have been found in milk and milk products across West Africa. There is a need to educate milk producers, small-scale processors, and vendors on the importance of refrigerating milk immediately after milking as well as maintaining the cold chain until the milk is heat treated and, subsequently, until the milk is marketed to the consumer. However, without assistance, obtaining the equipment necessary for cold storage and processing of milk can be challenging.
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spelling pubmed-96566592022-11-15 Safety and Quality of Milk and Milk Products in Senegal—A Review Leone, Cortney Thippareddi, Harshavardhan Ndiaye, Cheikh Niang, Ibrahima Diallo, Younoussa Singh, Manpreet Foods Review Historically, local milk production in Senegal has struggled to keep up with the demands of consumers, so there has been a heavy reliance on imported milk and milk products. More recently, efforts have been made to improve local dairy production by establishing large, organized dairies that collect milk from rural production areas and developing small-scale processing units, such as mini dairies. The local dairy value chain in Senegal consists of (1) informal collection systems where farmers commonly deliver milk directly to dairies; (2) traditional and artisanal processing using simple equipment and techniques; and (3) short local marketing and sale circuits. Most West African dairy sectors are dominated by raw, unpasteurized milk or traditional, spontaneously fermented milk products, such as lait caillé in Senegal, sold through small-scale channels without a cold chain, so the risk of food safety hazards may be increased. Microbiological, chemical, and physical hazards have been found in milk and milk products across West Africa. There is a need to educate milk producers, small-scale processors, and vendors on the importance of refrigerating milk immediately after milking as well as maintaining the cold chain until the milk is heat treated and, subsequently, until the milk is marketed to the consumer. However, without assistance, obtaining the equipment necessary for cold storage and processing of milk can be challenging. MDPI 2022-11-02 /pmc/articles/PMC9656659/ /pubmed/36360092 http://dx.doi.org/10.3390/foods11213479 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Leone, Cortney
Thippareddi, Harshavardhan
Ndiaye, Cheikh
Niang, Ibrahima
Diallo, Younoussa
Singh, Manpreet
Safety and Quality of Milk and Milk Products in Senegal—A Review
title Safety and Quality of Milk and Milk Products in Senegal—A Review
title_full Safety and Quality of Milk and Milk Products in Senegal—A Review
title_fullStr Safety and Quality of Milk and Milk Products in Senegal—A Review
title_full_unstemmed Safety and Quality of Milk and Milk Products in Senegal—A Review
title_short Safety and Quality of Milk and Milk Products in Senegal—A Review
title_sort safety and quality of milk and milk products in senegal—a review
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656659/
https://www.ncbi.nlm.nih.gov/pubmed/36360092
http://dx.doi.org/10.3390/foods11213479
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