Safety Knowledge and Hygiene Practices of East Leigh Milk Processers and Preservation Through Development of Dried Susa Bolls From Camel M Ilk and Corn Starch

Abstract

Of 19 million camels in the world, 15 million are found in Africa and 4 million in Asia. The camels produce more milk and for a longer period than any other milk animal held under the same harsh conditions. Camel milk is one of the main components of the pastoral community's basic diet, which contributes up to 30% of the annual caloric intake. However, fresh milk has a very limited shelf life and is easily spoiled by bacteria, enzymes, and exposure to direct sunlight. There is poor hygiene quality of the marketed camel milk due to a lack of adequate and efficient preservation techniques from milking, transportation as well as the containers used to carry the milk. To minimize milk spoilage, different preservation technologies that increase the shelf life and strategies have been put in place to ensure limited microbial contamination along the value chain. Development of dry susa bolls from camel milk can therefore be an effective way of preservation technology since the final product has a longer shelf life. The study sought to assess safety knowledge and hygiene practices of Eastleigh milk processors. 246 respondents were interviewed on hygiene practices and food safety knowledge on camel milk processing and trading. The study also developed dried susa bolls from camel milk and corn-starch. The study was carried out in a randomized factorial design where six treatments of dried susa bolls were formulated and the physico-chemical characteristics determined. Out of the 246- household enrolled 51% were males and 49% female. The respondent’s age was in the range of 23 to 57 years with a mean age of 36.28. 16% of the respondents had attained tertiary education, 23%- secondary school, 16% -primary school, 17% - adult education had no education at all. 41% were married 37% - single, 16% - divorced and 6% widowed. There was a negative correlation between the level of education and products made from camel milk at home in this study. A moderately negative association (r= -0.467) was found using Pearson's correlation analysis between the level of education and products made from camel milk at home and it was significant (p=0.000). 75% of the respondents were aware of other products that can be made from camel milk. All the products formulated contained camel milk, corn-starch, and sugar and were labeled as A1, A2, B1, B2, C1, and C2. A1 and A2 had camel milk fermented using yogurt milk culture, B1 and B2 samples had naturally fermented camel milk while C1 and C2 contained fresh camel milk. Number 1’s in al the formulations A, B, and C had 75% cornstarch and 25% camel milk while all number 2 had 70% cornstarch and 30% camel milk. Microbial state in terms of Escherichia coli, Salmonella, total viable counts, and yeast and moulds were determined. For sensory evaluation,a panel of 30 semi-trained judges was formulated to respond to the questionnaire on the acceptability of the different sample products in terms of colour, texture, taste, flavour, and general acceptability...