Laboratory of Hygiene and Industry Foodstuffs of Animal Origin (HIDAOA) EISMV, Dakar-Senegal

Milk and dairy products are highly consumed in Chad. Among dairy products, curd is very popular chadian consumers. In order to determine the values of various physicochemical parameters of curds, but also the relationships between these parameters and the lactic flora, a study was conducted during two years (2006 and 2008) in cold dry season and hot dry season. In total five locations was study during these two seasons. It was noted that there is a very significant difference between physicochemical parameters (P<0.005). Also, fermenting milk with micro-organisms leads to changes in the texture, color, taste, flavor and nutritional properties of milk. Similarly, bacterial species are different from one locality to another, although some species have been identified in the curdled milk of all areas of study. Fermenting milk leads to the formation of organic acids, especially lactic acid, resulting in acidification of the milk. Production of lactic acid during the fermentation results in a lowering of pH will cause the milk to curdle. It is therefore important to conduct this study in order to capitalize information on the characteristics of the curd according to the different seasons. This study would be a good tool for information and awareness on the quality of curd in Chad. It would be desirable that other much more sustained studies be carried out to identify the majority of lactic acid bacteria. This will allow better synergies in order to present for consumers the various curds of best organoleptic characteristic.