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Color (CIE L*, a*, b*), Nutritional and Sensory Characterization of Artisanal “Wagashi” Cheese Processed from Borgou and Azawak Cow Milks in Benin

Date: September 10,2021 |Hits: 181 Download PDF How to cite this paper

Tougan P. Ulbad1,2,3,*, Hongbete Franck1, Konate Adama4, Souho Tiatou5, Assa R. A. Rebecca6, Domingo A. Ilonka1, Beckers Yves3, Sindic Marianne2, Thewis André3

1Department of Nutrition and Agro-Food Sciences, Faculty of Agronomy, University of Parakou, BP 123 Parakou, Republic of Benin. 

2Laboratory “Quality and Agro-Food Security” of Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2-5030 Gembloux, Belgium.

3Unit of Animal Production Engineering and Nutrition, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2-5030 Gembloux, Belgium.

4Department of Animal Husbandry, University of Sciences, Technics and Technologies, Bamako, Republic of Mali.

5Faculty of Sciences and Technics, University of Kara, Kara, Kara Region, Republic of Togo.

6Laboratory of the Unit of Biosciences, University Félix Houphouët Boigny of Cocody, Abidjan (Republic of Ivory Coast); 22 BP 582 Abidjan 22, Abidjan, Republic of Ivory Coast.

*Corresponding author: Tougan P. Ulbad


The cattle herd of Benin includes several genotypes including Borgou and Azawak breeds. The study aimed to evaluate physicochemical characteristics and sensory attributes of artisanal cheeses processed with milks of Borgou and Azawak cow breeds reared on natural pasture at the breeding farm Okpara. So, 10 liters of fresh milk from each cow breed were collected for the production of cheese using artisanal cheese processing technology of Benin. Then, cheeses of both genetic types of cow milks were sampled for physic-chemical and sensory analyses. It appears that the luminance cheeses from Borgou cows is lower than that of Azawak cheeses (86.4 vs 89.2; P <0.01). However, the values of red index, pH, titratable acidity (° D) and texture (N) of the cheeses of the both genetic types were similar with the respective values of -1.9, 6.48; 0.14 and 7.2 for Borgou breed and -1.85; 6.52; 0.13 and 6.8 for Azawak breed (P> 0.05). However, the yellow index (b*) is 13.89 for Borgou cheeses to 12.6 for Azawak cheeses (P <0.05). The hue (H*) of cheese processed from Borgou cow milk was more important than the value recorded for Azawak cheese (-0.36 vs -2.75) while the higher chroma (C*) value was obtained in cheese processed from Azawak cow milk (14.04 vs 12.74). Nutritionally, the dry matter content (38.5% vs 36.69%; P <0.001), fat content (6.9% vs 4.65%; P <0.001) and protein content (8, 89% vs. 8.28%; P <0.05) of Borgou cheeses were higher than those of Azawak cheeses. The ash content was 1.41 for Borgou cheeses to 2.3 for Azawak cheeses (P <0.001). Organoleptic evaluation of both genetic type cows’ cheeses showed that Borgou cheese had recorded the better scores for taste, texture, and overall acceptability. Traditional cheese processing technology may be promoted for food security in Benin.


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How to cite this paper

Color (CIE L*, a*, b*), Nutritional and Sensory Characterization of Artisanal “Wagashi” Cheese Processed from Borgou and Azawak Cow Milks in Benin

How to cite this paper: Tougan P. Ulbad, Hongbete Franck, Konate Adama, Souho Tiatou, Assa R. A. Rebecca, Domingo A. Ilonka, Beckers Yves, Sindic Marianne, Thewis André. (2021) Color (CIE L*, a*, b*), Nutritional and Sensory Characterization of Artisanal “Wagashi” Cheese Processed from Borgou and Azawak Cow Milks in Benin. International Journal of Food Science and Agriculture5(3), 530-537.

DOI: http://dx.doi.org/10.26855/ijfsa.2021.09.025

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