西非传统软奶酪的概述:加工,安全和质量特征
Mahounakpon Wilfried Tossou1,2, Matthew Atongbiik Achaglinkame2,3, Linda Dari3
1Department of Nutrition and Food Sciences, University of Parakou, Parakou, Benin.
Comprehensive reviews in food science and food safety
|October 5, 2025
概括
西非软奶酪 (WASC) 尽管有营养价值,但存在安全和质量问题. 研究表明,市场样品中存在微生物危害,强调需要进行卫生干预和进一步研究加工因素.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 农业经济学 农业经济学
背景情况:
- 西非软奶酪 (WASC) 是西非一个重要的食物来源和收入来源.
- 人们对传统生产的WASC的安全性和质量存在担忧.
研究的目的:
- 进行范围审查,综合WASC处理,安全和质量的证据.
- 确定研究缺口和改善WASC生产的领域.
主要方法:
- 进行了关于WASC的科学文献的范围审查.
- 关于牛奶来源,凝固剂,加工参数,安全性和质量的数据被提取和分析.
主要成果:
- 牛奶和Calotropis procera分别是主要的牛奶来源和凝固剂.
- 市场上销售的WASC经常表现出微生物危害,与实验室生产的样本不同.
- 关键的处理参数通常报告不够好,限制了可重复性和质量评估.
结论:
- 整个WASC价值链中都需要紧急的卫生干预.
- 需要对凝固剂,提取方法和加热条件进行进一步的研究,以优化WASC产量,感觉属性和安全性.
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