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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(4): 1-11
DOI: https://doi.org/10.20546/ijcmas.2021.1004.001


Technical Production System of lebol: A Local Dairy Product in Cameroon with Higher Potential 
F. R. Dazeck1, 2*, H. C. Edima2 and Nso E. Jong2
1Institute for Agricultural Research for Development, Cameroon
2National School of Agro-Industrial Sciences, Cameroon
*Corresponding author
Abstract:

This work is carried out to describe the technical production system of lebol with the aim to diagnose the constraint which affect the valorization of this product and recommend the correctives measures to be implemented to allow the improvement of the producers. To meet the goal, a survey was carried out among dairy processing units in the North Region of Cameroon, which is one of the main milk production zones in the country. For this purpose, a questionnaire and a check list, were used to collect data to evaluate the application of Good Hygienic Practices and Good Manufacturing Practices in relation with the requirement of Codex Alimentarius. The main result shows that 96% of the producers are women. There is only one process type in the production of lebol with a spontaneous fermentation. 80% of producers use pendidam (sour fermented milk) and 20% kindirmou(fermented milk). In addition, Good Hygienic Practices are not applied by all the operator. However, lebol is tasty, and used as flavors enhancer. It is also used in traditional therapies and in cosmetics. Definitively, lebol is a local dairy product with a higher economic, culinary and therapeutic potentials, but the main critical point which limit his valorization is the formulation of starter.


Keywords: Dairy products, Lebol, Production System,Cameroon
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How to cite this article:

Dazeck, D. F. R., H. C. Edima and Nso E. Jong. 2021. Technical Production System of lebol: A Local Dairy Product in Cameroon with Higher Potential.Int.J.Curr.Microbiol.App.Sci. 10(4): 1-11. doi: https://doi.org/10.20546/ijcmas.2021.1004.001