African Journal of Biotechnology Vol. 5 (6), pp. 517-522, 15 March 2006   

ISSN 1684–5315 © 2006 Academic Journals        

Full Length Research Paper

Feasibility of cheese production and whey valorization in the Adamawa Province of Cameroon

Y. Jiokap Nono^1,*, D. G. Libouga², D. Ngongang³, J.P. Ramet⁴ and M. Parmentier⁴

¹IUT, University of Ngaoundéré, P.O. Box 455 Ngaoundéré, Cameroon.

²ENSAI, University of Ngaoundéré, P.O. Box 455 Ngaoundéré, Cameroon.

³FASEG, University of Ngaoundéré, P.O. Box 454 Ngaoundéré, Cameroon.

⁴Laboratoire de Physico-chimie et Génie Alimentaires, ENSAIA-INPL, B.P. 172, 54505 Vandoeuvre-lès-Nancy, France.

*Corresponding authors E-mail: jiokapnonoy@yahoo.fr.

Accepted 24 January, 2006

Problems associated with perishability and distribution of local milk and milk products by small-scale producers in the Adamawa province of Cameroon, justified development of an easy process for producing pressed-dough cheese and flavoured whey. Production from raw milk was technically profitable with mean cheese and flavoured whey yields of 8.9 and 85,6% (w/w), respectively. The cheese and whey comprise 50 and 45.7 % (w/w), respectively, of the milk initial dry matter and were highly appreciated by about 90% of panellists. The profitability of a small-scale production unit was established based on 562 kg of treated milk per month. An initial investment of about US $6,205 generates a monthly profit margin of US $237, which gives a profit of 45.8%.

 Key words: Adamawa, milk, cheese, whey, feasibility, profitability.