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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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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(6): 10-28
DOI: https://doi.org/10.20546/ijcmas.2021.1006.002


Characterization of Technical Production System of Kindirmou, a Fermented Local Milk Product from Cameroon
Esther Biaton Njeufa*, Hélène Carole Edima and Robert Ndjouenkeu
Department of Food Science and Nutrition, University of Ngaoundéré,PO Box 455 Ngaoundéré, Cameroon
*Corresponding author
Abstract:

The characterization of the technical practices involved in the production of kindirmou constitutes a key element in its valorization. Assuming that the quality of the kindirmou is based on the specific practices to the territory, an analysis of the technical practices of the kindirmou in relation with the quality was carried out in the Adamawa region of Cameroon. The holistic approach of the survey including a technical and socio-economic diagnosis of the production of kindirmou, the modes of perception and management of the quality of the products by the actors, the characterization of the technological quality of the product and the orientations of the system was carried out in the five Divisions of Adamaoua Region (Ngaoundéré, Meiganga, Tibati, Banyo and Tignère) from April to October 2016. The mains result show that, 96% of the actors involved in the kindirmou production chain are located in town. 97% are Fulani with 70% women. The milk is directly milked for 63% or purchased for 37%. According to the material involve in the production of kindirmou, 9% is made of wood, 46.5% of plastic, 43.2% of stainless steel and 1.3% of stainless. The fermentation is spontaneous, according to the starter used, 65.6% is pendidam, 30.3% kindirmou, 4.1% unwashed lebol. As far as the valorization of Kindirmou is concerned, the technical production system has been characterized, but it appears that good hygiene and manufacturing practices are not applied by the actors and the microorganism involved in the fermentation are unowned.


Keywords: Kindirmou, local dairy product, Adamawa, Cameroon
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How to cite this article:

Esther Biaton Njeufa, Hélène Carole Edima and Robert Ndjouenkeu. 2021. Characterization of Technical Production System of Kindirmou, a Fermented Local Milk Product from CameroonInt.J.Curr.Microbiol.App.Sci. 10(6): 10-28. doi: https://doi.org/10.20546/ijcmas.2021.1006.002