EVALUATION OF THE ACIDITY AND MICROBIOLOGICAL QUALITY OF ARTISANAL MILK AND DEGUE SOLD IN BAKERIES IN ABOBO (COTE DIVOIRE)

This study was carried out in the locality of Abobo to examine the acidity and microbiological quality of artisanal milk and degue marketed in the commune of Abobo. Therefore, samples of milk and degue weretakenfrom five bakeries following each delivery.Theses amples were taken five times while respecting the cold chain. pH, titratableacidity and microbiological tests werecarried out in accordance with standard and referenced standards. The main results of this research showed tha tdairy productshad a pH rangingfrom 4.1 0.2 to 4.3 0.3 for milk, and between 4.1 0.1 and 4.6 0.1 for degue. The titratableacidity of the milksampleswere all below 120 D, thusshowingthattheywerekept cold. The microbiologicalevaluation of milk and degue samplesfromvariousbakeries (Pain choco, Paris baguette, Ble dore, Samake and Abobo gare) revealed Poor microbiologicalquality. In fact, in most cases, weobservedthat the level of microorganisms exceeded the established standards. All samplesanalyzedshowed a significan tpresence of total coliforms, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus.However, none of the milk and degue samplestestedshowed the presence of Samonella. It is important to note thatregularconsumption of theseproducts, which are highlyprized by the population, could pose a significanthealthrisk to consumers.