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Open Access Article

Impact of Technological Treatments on the Hygienic Quality of Local Milk from the Niamey Region

  • Hamza Seydou Korombé
    Cattle Multiplication Center, Ministry of Agriculture and Livestock, Niamey P.O. Box 827, Niger
  • Ibrahim Djibo
    Department of Agriculture in Arid Zones, Faculty of Sciences, University of Agadez, Agadez P.O. Box 199, Niger
  • Mahaman Maaouia Abdou Moussa
    Animal Production Department, Faculty of Agronomy, Abdou Moumouni University, Niamey P.O. Box 10960, Niger
  • Mariama Gagara Hima
    Central Livestock Laboratory, Ministry of Agriculture and Livestock, Niamey P.O. Box 485, Niger
  • Amadou Morou Madougou
    General Direction of Veterinary Services, Ministry of Agriculture and Livestock, Niamey P.O. Box 1291, Niger
  • Aicha Mahamadou Kona
    Faculty of Agronomy and Environmental Sciences, Islamic University of Niger, Niamey P.O. Box 11507, Niger
  • Aminatou Aliou Baraz
    National Program for the Genetic Improvement of Local Cattle, Ministry of Agriculture and Livestock, Niamey P.O. Box 12091, Niger
  • Abdoulaye Soumana Gouro
    Animal Production Department, Faculty of Agronomy, Abdou Moumouni University, Niamey P.O. Box 10960, Niger


Received: 25 February 2026 | Revised: 20 March 2026 | Accepted: 26 March 2026 | Published Online: 2 April 2026

Abstract

This study evaluates the effectiveness of three technological treatments, including spontaneous fermentation (T1), fermentation with inoculum (T2), and filro-fermentation (T3), in improving the microbiological quality of raw milk (T0) collected in the municipality of Kollo (Niger). A total of 31 milk samples were collected and subjected to each treatment. Microbiological analyses focused on the enumeration of Fecal Coliforms (FC), Escherichia coli, Staphylococci, Sulfite-Reducing Anaerobic bacteria (SRC), and the detection of Salmonella spp. The results show that all treatments significantly reduced FC contamination (p = 0.000) compared to raw milk (1.71 log CFU/mL). Treatments T1, T2, and T3 were similarly effective, with average reductions to 0.55, 0.00, and 0.41 log CFU/mL, respectively. Regarding E. coli, only treatment T2 (0.46 log CFU/mL) showed a statistically significant reduction compared to the control (1.71 log CFU/mL). For Staphylococci and SRC, no significant difference was observed between the raw milk and the treated samples (p > 0.05). Although the prevalence of Salmonella decreased from 58.06% in raw milk to approximately 42% in treated samples, this reduction was not statistically significant according to the chi-square test (p = 0.531). The study’s main limitation lies in its in vitro experimental design; the effectiveness of these treatments under real-world conditions and their impact on the organoleptic properties of the milk were not assessed. In conclusion, fermentation, particularly with the addition of an inoculum (T2), appears to be the most effective treatment for significantly reducing the main fecal contamination indicators in local milk. These results support the promotion of controlled fermentation practices to enhance food safety in the local dairy value chain.

Keywords:

Local Milk, Dairy Technology, Fermentation Raw Milk, Hygienic Quality, Microbiological Quality, Niger, Pathogenic Bacteria

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    Issue

    2026 Vol.3 No.2

    Copyright & License

    Copyright (c) 2026 Hamza Seydou Korombé, Ibrahim Djibo, Mahaman Maaouia Abdou Moussa, Mariama Gagara Hima, Amadou Morou Madougou, Aicha Mahamadou Kona, Aminatou Aliou Baraz, Abdoulaye Soumana Gouro

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