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Processing and preservation methods of Wagashi Gassirè, a traditional cheese produced in Benin

Purpose: Wagashi Gassirè (WG) is a traditional cheese produced from cow milk following local processing methods in Benin. The aim of this study was to describe the milk processing methods and the preservation practices with the objective of improving WG production and sanitary quality. Methods: A su...

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Autori principali: Dossou Wanignon Alphonse, Seko Orou Baké Marie Thérèse, Komagbe Gwladys, Sessou Philippe, Youssao Abdou Karim Issiaka, Farougou Souaïbou, Hounhouigan Djidjoho Joseph, Mahillon Jacques, Mongbo Rock, Poncelet Marc, Madode Yann Eméric, Douny Caroline, Scippo Marie-Louise, Clinquart Antoine, Azokpota Paulin
Natura: Artigo
Lingua:Inglês
Pubblicazione: Elsevier 2022-09-01
Serie:Heliyon
Soggetti:
Calotropis procera
Milk
Sanitary quality
Chemical contaminants
Traditional cheese
Accesso online:http://www.sciencedirect.com/science/article/pii/S240584402201893X
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