Production of scamorza in rural conditions
Parasitological studies of tickborne haemoparasites in livestock in Benin
Scamorza is a pasta filata-type cheese made by small producers in Tanzania and Kenya. After introducing a manufacturing process for scamorza adapted to the environmental conditions of rural Africa, the authors examined the possibility of producing this type of cheese from milk with a reduced level of fat in order to boost butterfat content, thus saving on butter and fresh cream. By reducing the butterfat content of the milk used, the cheese yield (quantity of cheese obtained per 100 kg of milk) is diminished, but the overall butterfat loss is lower. Consequently, it was necessary to examine the relative local market prices of butter and cheese before proceeding to milk standardization. This study also examined the possibility of dressing cheese with butter in order to reduce weight losses during ageing and to improve the final appearance of the product. No notable effect was evident with regard to weight loss, but the shape and appearance of the cheese were clearly improved, certainly contributing to its commerciality.
As is the case in other East African countries, livestock in Benin is exposed to a multitude of parasite attacks, particularly by tickborne haemoparasites. Ticks are already well known in Benin, but information on the haemoparasites that these vectors transmit is scarce, with the exception of a study that took place in the province of Zou in 1983. The present study is of particular interest because of its national character. It comprises the identification of the various parasites in question, their geographic distribution and their impact, according to breed, sex and age of the animals.
