Abstract
Aims: In order to assess the milk sector in Cameroon, the research and development sector is being questioned about the global quality of milk, as well as the specificity of the breeding context, since themilking activities are essentially based on rudimentary practices.The present work aims at sheddingmore light on the ongoing discussion on the quality of unpasteurized and fermented milk in the Adamawa region, by presenting the current practices and anal ysing the milk samples. Place and Duration of Study:To achieve this, this study was carried out in NgaoundErE in the Adamawa Region of Cameroon,between October 2011 and February 2012. Methodology: Milk was supplied by 5 production units found around the town. A questionnaire aimed at describing the milking techniques was equally administered to the suppliers. Two series of 80 milk samples were collected on each site for physical, chemical (pH, dormic acidity, blue methylene test, density) and microbiologi cal (total bacteria, salmonella,streptococcus, and coliforms) tests, in accordance with the standards.
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