TITLE:
Effect of Post-Production Handling Practices (Whey and Water Dipping) on the Microbial and Sensory Quality of Wagashi Cheese Sold in Gogounou
AUTHORS:
Polycarpe Ulbad Tougan, Léila Sale, Florence Y. O. Akpo, Larissa Atchade, Rogatien A. Tohozin, Delphin Dohonou, Yasmine D. Gatta, Amidath Sinabaragui, Reine S. Ahouanto, Bakassidi Gounou N’gobi
KEYWORDS:
Cheese Quality, Handling Practice, Contamination, Water Safety, Whey Dipping, Benin
JOURNAL NAME:
Journal of Biosciences and Medicines,
Vol.13 No.12,
December
5,
2025
ABSTRACT: Cheese handling practices can affect soft Wagashi cheese quality. The study aimed to assess the effect of whey and water dipping practices on the microbiological, physico-chemical, and sensory quality of Wagashi cheese marketed in the Alibori Department of Northern Benin. Therefore, ten (10) samples of cheese stored in water and ten (10) samples of cheese stored in milk whey during marketing were collected and analyzed according to the AOAC and ISO standards. The results showed that the type of dipping medium significantly influenced the microbial load of the cheese. Water-dipped samples exhibited higher counts of total aerobic mesophilic flora (3.6 × 106 CFU/g) compared to whey-dipped cheeses (1.6 × 106 CFU/g; p = 0.002). Likewise, faecal coliforms, Staphylococcus aureus, Escherichia coli, and yeasts and moulds were all significantly higher in water-stored samples (p Salmonella spp. were detected in any sample. These results indicate that water dipping increases microbial contamination risk, likely due to poor water quality and inadequate hygiene, while whey acts as a protective medium through its residual acidity and antimicrobial properties. Physico-chemical analyses revealed that whey storage enhanced brightness (L) and yellowness (b) values (89.3 ± 0.4 and 13.9 ± 0.3, respectively) compared with water storage (85.5 ± 0.3 and 12.1 ± 0.1; p