Microbiological characteristics and nutritional quality of traditional Tchoukou cheese from Niger

The method of making cheese, Tchoukou, in Niger has been the subject of several improvements, particularly in terms of hygiene, in order to increase producers' in comes. But, information on the microbiological and nutritional quality of Tchoukou is not fixed. Thus, this answer, microbiological analyzes of 13 samples and nutritional out of 7, from Filing are carried out. Microbiological analysis revealed poor general hygiene and faecal contamination on some samples.