TITLE:
Physicochemical Analysis of Locally Made Yoghurt (Kossam) Commercialised in the City of Douala-Cameroon
AUTHORS:
Sidoine Sadjeu Tchakouteu, Kang Costly Eha-Kang, François Siewe, Humphrey Ngole, Jordan Wabo, Blandine Penn, Sandra Fokam, Thelma Njuikui Yimeli, Rodiah Fresnell Tcheuffa, Bertin Sone Enone
KEYWORDS:
Kossam, Physicochemical Analysis, Brix, Titratable Acidity
JOURNAL NAME:
Open Journal of Physical Chemistry,
Vol.14 No.3,
July
26,
2024
ABSTRACT: Yogurt is a traditional dairy product well known in all the regions of the world. In Cameroon, the most popularly known type is “kossam” also called curdled milk. Kossam is a set of milk based beverage from northern Cameroon presenting great symbolic, economic and social values for local population [1]. 150 Kossam samples were collected from neighborhoods of PK8, Bonamoussadi, Nyalla, cite des palmier, Deido and Bedi community and later on reconstituted into 50 different samples of 350 mL, each containing 1/3 of 3 individual samples. They were analyzed for their physiochemical properties such as: PH, titratable acidity, density, brix and dry matter using most at times the standard Association of Official Analytical Chemists (AOAC) methods with slight modifications and results compared to a licensed brand sold in the Cameroonian market. The results of the study showed that, the physico-chemical properties of the locally made yogurts were different within the different samples. Analysis of variance revealed a significant difference in the levels of the parameters analyzed in the different yogurt samples (p −1 Kg/L), Brix (8˚ - 24˚B), Dornic (23˚ - 160˚D). others contents per 100 g fresh matter are as follows: dry matter (average mean of 16.54%). Hence, the significant variations in the physico-chemical properties of kossam are a call for concern since as it impacts on the health of the population consuming this product.