Traditional Livestock System and Improvement of Cow’s Hygienic Milk Quality Sold in N’Djamena, Chad

Abstract

Unlike most Sahelian towns, the production and selling of milk in N’Djamena is generally made in a traditional way and causes a serious hygiene and public health problem. This survey aims to improve the hygienic quality of milk by reducing contamination at critical points in the milk production chain. The approach is based on using suitable, cleaning and disinfection equipment’s of milking, collection and storage. The results showed contamination had significantly decreased by comparing the situation before and after interventions. The average of total mesophilic flora felt from 3106 to 104, total coliforms from 6.8103 to 3.9101; thermotolerant coliforms from 2101 to 0.6101 and Staphylococcus from 1.07102 to 1.5101. The pH increased from 6.55 to 6.6 and the dornic acidity from 20 to 21. The investment cost is 15 FCFA/day in the village with 146 liters of milk sold at 275 FCFA per unit. It is 12 FCFA/day per dairy unit for 324.6 liters sold at 533.33 FCFA per unit. The model for improving the hygienic quality of milk sold in N’Djamena improved the physico-chemical qualities of milk and significantly reduced the rate of microbial contamination. The general hygiene improvement and especially personal hygiene quality was weak because it is very difficult to change traditional behavior, but the boil milk action contributed to reduce the initial contamination.