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Joseph, D., Karel, M.J., Serge, L., Laurent, A.G.D. and Sylvanus, O. (2016) Procédé amélioré de conservation et de stabilisation du fromage peuhl par l’effet combiné du traitement thermique et du conditionnement sous vide. European Scientific Journal, ESJ, 12, 189-209.
https://doi.org/10.19044/esj.2016.v12n36p189

has been cited by the following article:

• TITLE: Rennet Coagulation Time, Curd Firmness, Butter-Making Potential and Proximate Composition of Milk from Four Indigenous Cattle Breeds of Benin

  AUTHORS: Ulbad P. Tougan, Yao Akpo, Léila Sale, Florence O. Y. Akpo, Rogatien A. Tohozin, Bakassidi Gounou N’Gobi, Yacoubou T. I. Mama, Claudette R. Adjiwanou, Marianne Sindic, Yves Beckers, André Thewis

  KEYWORDS: Indigenous Cow Milk, Rennet Coagulation Time, Curd Firmness, Cheese Yield, Butter-Making Potential, Macronutrients, Benin

  JOURNAL NAME: Food and Nutrition Sciences, Vol.16 No.11, November 27, 2025

  ABSTRACT: Genetic factors can affect cheese and butter making abilities and nutritional composition of milk. The study aimed to assess the influence of breed on the technological and compositional qualities of milk from four indigenous cattle breeds of Benin (Borgou, N’Dama, Azawak, and Lagunaire breeds). A total of 10 L of milk per cow breed reared on natural pasture were analysed for rennet coagulation time, curd firmness, and butter-making potential using formagraph and AOAC methods. Data were processed with SAS software. Breed significantly affected (P