Microbiological quality of various milk miles produced in urban environment in Niger
Milk, a complete, easily perishable food is processed to increase its shelf life, often even at the household level.One of its by-products,the curd of large consumption in Niger, could be at the origin of certain infections.The objective of this study is to contribute to the improvement of the hygienic quality of curd produced in households and small milk production units of Niamey.60 milk samples were collected including 30 raw and 30 curds.Thus, total aerobic mesophilic flora, total coliforms, Staphylococcus aureus, Escherichia coli , and Salmonella were determined.